How to prepare green beans for the winter?

Nutritious and healthy green beans is increasingly becoming a guest on the table of a simple man in the street. Eating this vegetable greatly diversifies the menu and heals the body. In winter time - this is possible thanks to the timely made blanks of green beans for the winter.

Vitamins A, E, C and a myriad of trace elements necessary for the full life of a person, contains this food item:

• green beans (or asparagus) beans - a source of carbohydrates that give energy to the body;
• contains cellulose, which provides normalization of the gastrointestinal tract;
• for lovers of diets - an essential component of the diet, because it contains few calories;
• for diabetics irreplaceable, as it contains the amino acid arginine;
• bean proteins are similar to animals and are useful for vegetarians;
• cores should regularly use it because of the presence of folic acid, magnesium and potassium;
• having anti-inflammatory effect, it is important for the prevention of viral infections.

With all the usefulness of a gardener can have a contraindication for allergic reactions, tendencies to flatulence, salt retention in the body. But it should also be remembered that it contains harmful phasin, the destruction of which is possible during heat treatment. Therefore, it does not hurt to stock up on a certain number of recipes for the preparation of vegetables, including the preparation of asparagus beans for the winter.

Qualitative copy - elastic, bright green pod. When feeling in it can be found tightly sitting peas. Shriveled yellowed shell, the presence of voids - such a pod is not suitable for processing. You need to get rid of it.

The most simple but popular methods are pickling and preserving.

For marinating green beans we use spices: a leaf of laurel, cloves, hot pepper, cinnamon (the taste of housewives and households). Boil the beans for about five minutes. Tightly laid in jars with spices and herbs. Pour marinade (50 g of salt and a teaspoon of 9% vinegar per liter of water). Sterilize for five minutes, roll up turnkey, wrap until cool.

When canning beans, we take the same proportions of water, salt and vinegar. After blanching the pods for 5 minutes, drain the water. Tightly tamped into jars and pour water with salt dissolved in it. Boil for about half an hour. Add vinegar and roll. In winter, when the jar is opened for use, the vegetable is thoroughly washed and used for cooking.

The combination of these two vegetables will give a new taste that will increase the addition of tomatoes and onions. Coarse cutting will improve the aesthetic appearance of the dish.

For 1 kg of beans, you should take 5 eggplants, 5 medium carrots, 10 small onions, 15 standard-size tomatoes.

Ingredients are chopped, stewed. Spices are added according to individual preferences. Quenching time depends on the amount of components used. Ready stewed vegetables are placed in prepared sterilized jars, add a piece of laurels and a teaspoon of vinegar.

For cooking, except for 2 kg of beans, 1.5 kg of tomatoes, 400 g of onions and carrots are used. As spices: allspice, pepper, bay leaf, a few peas of pepper. Add garlic, parsley, basil. Vinegar, the amount of salt and sugar - according to taste.

Onions and carrots fried in vegetable oil, with spices and parsley. Simultaneously, 5-7 minutes are washed up, washed with pods trimmed with tails.Tomatoes are doused with boiling water, skins are removed from them, rubbed with a sieve, or ground in a food processor. The resulting tomato mass is boiled for 20 minutes. In the pan, place the beans, browning onions with carrots, pour the heat-treated tomato. Boil for another 5 minutes. The resulting salad is arranged in sterile jars.

This salad is suitable for family dinner and will be relevant to the festive table. To make it you need a kilogram of the following vegetables: beans in pods, bell peppers, carrots, onions, tomatoes. And you also need a glass of garlic and sugar, half a liter of sunflower oil, a pod of hot pepper, salt, a couple of teaspoons of vinegar (per 1 liter jar). Preparing vegetables is done: the beans are placed in boiling water for about five minutes, the onion and sweet pepper can be cut either into cubes or straws. Carrots are ground with a grater. Twisted in a meat grinder tomatoes. Garlic and hot pepper are ground to the state of porridge on a food processor.

The next stage is the cooking process. Beans with tomatoes are put on the fire and boiled for about 10 minutes. The remaining vegetables are cooked, with the exception of garlic and bitter pepper. After that, all the ingredients are mixed, sugar, salt, vegetable oil and vinegar are added. The final stage is to bring the mixture to a boil and turn it off. In sterile jars unfilled snack is laid out to capacity. After that ready canned food should be wrapped.

This recipe will appeal to lovers of vegetables and meat lovers, as it can be a good side dish to it.

To a pound of asparagus bean, 3 carrots, 5 medium tomatoes, 4 small onions, 2 cups of sunflower oil, 1.5 tbsp. l vinegar, 15 g of black ground pepper, 15 g of salt and sugar, a bunch of basil.

Clean beans are cut into large pieces. Pour boiling water over tomatoes, peel, cut into several slices. Onions and carrots chop rings. Basil is better to make large pieces. In a deep pan stew carrots, onions, tomatoes. After 15 minutes, boiled asparagus beans, basil, spices, a little salt and sugar, and lastly vinegar, join them. After 20 minutes, the lettuce is removed from the fire and laid out along the banks to the very top so that when the lid is covered with the lid there is no air left and the product does not deteriorate in the future. The jars are placed in a saucepan with water, after sterilization they are closed for 10 minutes under a key.

To cook this original dish, you should take 750 g of green beans, 1 kg of carrot, 1 kg of white cabbage, 1/2 kg of onions, 1 tbsp. l tomato paste, allspice, bay leaf, salt.

Pods are boiled for 10-15 minutes and fried in vegetable oil. Cabbage and carrot stew in a separate dish. To the onions, fried to a golden crust, tomato paste is added. After separate processing, all vegetables are stewed together for about 20 minutes. Salt, pepper, add bay leaf. Ready hodgepodge is packaged in cans of necessary capacity. Sterilized for 20 minutes.

For 1 kg of beans, take 200 g of dessert onions. For the marinade in 1 liter of water - 1 cup of vinegar, 125 g of sugar, 10 g of salt. Prepare spices: 5 pieces of peppercorns, peas, bay leaf, horseradish root, mustard seeds, 20 g of vegetable oil.

Make a marinade of salt, sugar and vinegar. Spices spread in sterile glass jars, pour vegetable oil. After blanching the pods cool under running cold water. Shred onions. Mix the beans with the onions. Tightly put them in the banks. Pour marinade. Sterilize for at least 30 minutes. Roll turnkey.

Marinated beans will be enjoyed not only by your household, but also by guests.It is necessary to preserve it, adhering to our recommendations.

An interesting variant of winter delicacy can be a combination of green beans and cauliflower. Separately from each other, boil the pods of beans and cabbage inflorescences for 5-7 minutes. We put them in cans for conservation. The taste of this tandem will improve the spices, which can be used as bitter pepper, cloves, parsley, basil. Add salt and a pinch of citric acid. Prepared marinade is poured to the brim of cans.

For the manufacture of marinade should prepare 1 liter of water, 2 tbsp. l salt and sugar, ½ cup table vinegar. Twist after sterilization.

If you want to pamper your family in the winter with fresh beans, freeze these wonderful vegetables, and you will be provided with a vitamin reserve.

Do not reinvent the wheel in order to procure the green beans in the freezer. All ingenious is simple, you can rely on the generally accepted rules for freezing:

• select only high-quality pods, remove garbage;
• soak them in water to remove dirt on the peel, rinse again;
• cut vegetables into pieces;
• bring the water to a boil, put the beans in boiling water for 5 minutes, drain in a colander, cool;
• put the beans on a towel and dry;
• put in a container and send to the freezing chamber;
• after freezing, it is advisable to divide the billet into portions and transfer it to the storage chamber.

The proposed ways of harvesting green beans for the winter will help housewives to choose their favorite recipes for their loved ones, pamper them at the same time with simple and delicious delicacies.

Learn more about how to harvest green beans for the winter, you will learn from the following video.