How to pickle beans for the winter - harvesting beans and asparagus

Tell me how to pickle beans for the winter? In our family, this is the most favorite product, so I always plant a lot of it, both ordinary white sugar and asparagus. Last year the harvest was weak, but this season I just don't know what to do with it. I decided to try to preserve it.

It is difficult to imagine borscht without beans, but as a separate dish it is generally the most satisfying product. To preserve the harvest and save time, many housewives come up with different ways of pickling beans for the winter. As you know, beans tend to cook for a long time. By preserving them in jars, you will get a ready-to-eat dish. White and red beans can be used for the same borscht, salad or legume puree. And pickled asparagus beans are a great ready-made garnish for meat or fish.

Canning grain beans

Which beans to use, white or red, there is no difference, it all depends on individual preference. The main thing is that they are of the same grade, otherwise the beans will boil unevenly. The beans must be sorted out, removing debris and damaged ones. Then boil until tender.

To make the beans cook faster, they need to be soaked. If the beans are only from the garden, 1 hour is enough, but it is better to leave dry beans in water overnight.

There are many recipes for harvesting beans. When you need to do everything quickly, the option without sterilization is suitable, then in this case it is advisable to add tomato paste or vinegar. Natural beans are usually sterilized to keep them well.

A simple recipe for beans for the winter without sterilization

The classic way to prepare beans is to boil them. For 1 kg of beans (red or white) you will need:

• 3.5 liters of water for cooking;
• 120 g of sugar and salt;
• 3 tsp vinegar.

Other spices can be added if desired. Soak the beans overnight, change the water in the morning, fill the specified amount, and boil. In the middle of the process, add sugar and salt, and vinegar at the end, before putting into jars. Roll up and wrap up with a blanket.

Sterilized beans in their own juice

Pour 1 kg of presoaked beans into 5 liters of clean water. Cook for an hour, season with salt to taste and cook until tender. Arrange in jars with a bowl, sterilize for 15 minutes, roll up, wrap.

How to pickle beans for the winter - stock up on asparagus

Looks beautiful in jars and no less tasty asparagus beans. You can just open it and eat it crunching juicy pods. For winter harvesting, only young pods with a length of no more than 9-10 cm should be used. Larger and older beans will be tough and not so juicy.

You can check if the asparagus is suitable by breaking it. If the pod is smooth on top, with no bulges above the beans, and has broken with a crunch, this is the ideal product.

Marinate asparagus not difficult. The fastest option, which does not require cooking, is to sterilize the pods in the marinade. To do this, cut 1 kg of pods into pieces and blanch them for 1 - 2 minutes. Then put in containers with a volume of 0.5 liters and pour marinade (for 1 liter of water - 100 g of sugar, 1 tablespoon of salt, 70 ml of vinegar). Sterilize for a quarter of an hour, roll up.

How to preserve beans in tomato paste - video