The bush beans are in season from July to October. If the harvest turns out to be particularly good, space in the freezer will quickly run out. Cooked in a jar, the delicious vegetables last for many months and you can always rely on your supply of beans. With our basic recipe, canning beans or bean salad that you can snack on straight from the jar is easy.
How can you preserve French beans?
Bush beans can either be s alted or cooked into a bean salad. To do this, the beans are first washed, cleaned, blanched and stacked in jars. A decoction of water, vinegar and spices is then poured over the beans, the jars are closed and boiled at 100 degrees Celsius for two hours.
Required accessories for canning
- Mason jars with clamp and sealing ring
- Screw jars with twist-off closure
- Filling funnel
- Wake pot with rack
- Glass lifter
Alternatively, you can can the beans in the oven in a large roasting pan filled with two to three centimeters of water.
Cooking bush beans until s alty
Ingredients for 3 glasses of 500 milliliters:
- 1 kg bush beans
- Water
- 20 g s alt
- some savory
Preparation
- Clean mason jars thoroughly and sterilize them in a large pot.
- During this time, wash and clean the beans.
- Leave whole or cut into bite-sized pieces, depending on your taste.
- Bring the water with s alt to the boil and blanch the beans in it for five minutes.
- Take the vegetables out of the water, rinse with cold water and layer in the jars. There should be at least two centimeters of space at the top.
- Place one or two sprigs of savory on each glass.
- Boil the bean water again.
- Pour the broth over the bush beans.
- Put on the rubber ring and lid and close tightly with the metal clip.
- Cook in a preserving pot at 100 degrees for two hours.
Boiled bean salad
Ingredients for three glasses of 500 ml each
- 1 kg bush beans
- 500 ml mild white wine vinegar
- 300 ml water
- 3 shallots
- 3 garlic cloves
- 3 tbsp sugar
- 1 tsp s alt
- 3 bay leaves
- 3 stems of savory
- 1 tbsp mustard seeds
- 1tsp peppercorns
Preparation
- Clean the bush beans and blanch them in s alted water for about seven minutes.
- Strain, reserving 300 ml of cooking water.
- Fill the stock with vinegar.
- Add shallots, garlic cloves, spices and beans.
- Simmer for another five minutes.
- Remove the bush beans with a slotted spoon and layer them in glasses. There should be a margin of at least two centimeters high at the top.
- Bring the stock to the boil again and pour it hot over the vegetables.
- A shallot, a clove of garlic and about a third of the spices are placed on each jar.
- Close jars and boil at 100 degrees for two hours.
Tip
When canning protein-rich vegetables like beans, make sure the temperature is high enough. This is the only way to kill all harmful microorganisms. You should under no circumstances consume any preserved food that has changed its smell or appearance.
