To prepare a delicious canned green bean, start by cleaning the ends of the pods, making sure to remove any imperfections. After cleaning the pods, cut or break them into pieces of about 3-4 cm, being careful not to crush them. Wash them well under a stream of cold water to remove impurities, then let them drain in a colander or on a clean towel.
In a large pot, bring water to a boil and add a tablespoon of salt, which will enhance the flavor of the pods. When the water starts to boil, put the green beans in the pot and also add a peeled carrot cut into rounds. If you wish, you can also add a diced bell pepper for extra flavor and color. Add your favorite herbs, such as parsley or dill, to give a fresh taste. Once the water has started boiling again, add the bay leaves and the spicy seasoning, stirring gently.
Let the pods boil for 8-10 minutes, or until they become tender but not fully cooked. It is important that they remain crunchy, so the final texture of the canned beans will be pleasant. After boiling, remove the pods with a spatula and place them in sterilized jars, being careful to arrange them nicely so they do not break. Use a spoon to gently press them down and avoid air between the pieces.
As you fill the jars, pour the liquid in which the pods boiled, leaving about a finger's space under the lid to allow for expansion during sterilization. Make sure to remove air bubbles with a gentle motion, so your canned goods will have a longer shelf life. Once the jars are filled, seal them with aluminum foil, then screw the lids on tightly.
Place the jars in a tray and put them in the preheated oven. Reduce the temperature to low when the contents start to boil, then let them sterilize for 45 minutes. After this time, take the jars out of the oven and transfer them between blankets to cool gradually. This is an essential step, as it helps to create a vacuum, which will keep the preservation more effective.
Once they have completely cooled, label the jars with the date and their contents, then store them in the pantry. These canned green beans are ideal for use in soups, side dishes, or salads, bringing a touch of freshness and flavor to every meal.
In a large pot, bring water to a boil and add a tablespoon of salt, which will enhance the flavor of the pods. When the water starts to boil, put the green beans in the pot and also add a peeled carrot cut into rounds. If you wish, you can also add a diced bell pepper for extra flavor and color. Add your favorite herbs, such as parsley or dill, to give a fresh taste. Once the water has started boiling again, add the bay leaves and the spicy seasoning, stirring gently.
Let the pods boil for 8-10 minutes, or until they become tender but not fully cooked. It is important that they remain crunchy, so the final texture of the canned beans will be pleasant. After boiling, remove the pods with a spatula and place them in sterilized jars, being careful to arrange them nicely so they do not break. Use a spoon to gently press them down and avoid air between the pieces.
As you fill the jars, pour the liquid in which the pods boiled, leaving about a finger's space under the lid to allow for expansion during sterilization. Make sure to remove air bubbles with a gentle motion, so your canned goods will have a longer shelf life. Once the jars are filled, seal them with aluminum foil, then screw the lids on tightly.
Place the jars in a tray and put them in the preheated oven. Reduce the temperature to low when the contents start to boil, then let them sterilize for 45 minutes. After this time, take the jars out of the oven and transfer them between blankets to cool gradually. This is an essential step, as it helps to create a vacuum, which will keep the preservation more effective.
Once they have completely cooled, label the jars with the date and their contents, then store them in the pantry. These canned green beans are ideal for use in soups, side dishes, or salads, bringing a touch of freshness and flavor to every meal.
Ingredients
For 9 jars of 720 ml - 3-4 kg of green beans, tender, without strings - 1 packet of spicy fix - 1 bunch of green parsley - 1 bunch of celery leaves - 2-3 bay leaves - 1 carrot, sliced thin, optional - 1 red kapia pepper, sliced into strips, optional - coarse salt, for pickling