Green beans for winter

Name: Green beans for winter
Ingredients: 5 kg green beans; 8000 ml water

Conserve - Green beans for winter by Andra A. - Recipia

Aspirin from old methods is no substitute for pressure canning: Green beans for winter are put into jars after a brief boil. Leave the pods whole or cut them, and for safe storage, process the jars in a pressure canner, not in a water bath. I serve them alongside boiled potatoes as a simple side. Prep: 30 minutes. Cook: 25 minutes. Total time: 55 minutes. Servings: 25. About 62 kcal and 4 g protein per serving.

Ingredients

5 kg green beans
8000 ml water

Preparation

1. Wash the pods, trim the ends and cut them into pieces if you like. Bring 8000 ml of water to a boil in a large pot, add the beans and boil for 5 minutes, until just tender but still holding their shape. 2. Fill clean jars with the hot beans and pour the boiling water over them, leaving 2.5 cm of headspace. Close the jars according to their instructions and process them in a pressure canner for 20 minutes for 500 ml jars. The required pressure depends on the type of canner and the altitude; follow the manufacturer's instructions and a tested procedure for canning green beans. Do not use a water bath or add aspirin.

Notes

Choose firm pods without soft spots; very large, mature ones may still be fibrous after boiling. Cut them to a length that suits your jars and try to keep the pieces about the same size. If you prepare more beans than will fit in one canner load, keep each batch hot and process the jars in batches. The time in the step is for 500 ml jars; for other sizes, use a time from a tested procedure. Aspirin does not safely preserve beans, so I leave it out. After opening, I keep the jar in the refrigerator and use the beans within 3 days. I match the batch to the number of jars I can process at a time, rather than trying to cram too many into one load. Serve the pods as a side with boiled potatoes or a vegetable dish.