Here’s how to prepare green bean preserves in the pantry. Delicious and ready to enjoy with their sauce, you’ll love how tasty they are.
This morning I went to the market and bought 6.6 lbs of green beans on sale and thought of stocking up a bit for the winter.
Recognizing fresh green beans is very simple: the color should still be intense and there should be no spots on the pod, which should also be compact and crunchy.
Green beans are typically spring and summer vegetables.
Botanically, they are part of the legume family, like beans, lentils, chickpeas, and so on, but since the whole pod is harvested and consumed as it is, they are considered as vegetables.
Green beans are rich in Vitamin A, fibers, and minerals, and are perfect even if you are on a low-calorie diet.
Crunchy and tasty, green beans can be served as a side dish accompanying meat or fish dishes, or as an appetizer, served with cold cuts, cheeses, and bread croutons.
Preparing green bean preserves is really easy, the process is very quick.
It is important to know how to sterilize the jars, which must be done in advance, to avoid the formation of any dangerous toxins for the body.
When using, a brief heating or a quick cooking is optional.
And now, let’s get to work.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10/12 jars
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 12.54 (Kcal)
- Carbohydrates 2.33 (g) of which sugars 2.72 (g)
- Proteins 0.52 (g)
- Fat 0.16 (g) of which saturated 0.00 (g)of which unsaturated 0.03 (g)
- Fibers 0.40 (g)
- Sodium 118.07 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Green Bean Preserve
- 6.6 lbs green beans
- 1.54 lbs cherry tomatoes
- to taste basil (a large bunch)
- to taste salt (1 teaspoon per bottle)
- 0.67 cup water (per bottle)
Tools
- 10 Jars
- Pot
- Tea Towels
- Colander
Steps for Green Bean Preserve
First, sterilize the jars.
I recommend using deep jars with a narrower opening to ensure safety.
I suggest sterilizing the jars in the microwave by filling them halfway with water. Start the microwave, and when the water boils, turn it off and, using a pot holder, remove them, empty them in the sink, and let them dry upside down on a clean towel. Meanwhile, place the lids in a small pot full of water, bring to a boil, drain, and let them dry on a clean towel.
If you don’t have a microwave, place them in a large pot with the lids, cover completely with water, bring to a boil, and boil for 10 minutes. Turn off the gas and carefully remove them from the pot, placing them upside down on a clean towel until they are completely dry.
Tip: You can buy specific jars for preserves or recycle old sauce or jam jars; glass jars can be reused infinitely! However, vacuum-seal lids are single-use and should be replaced each time you want to make a new preserve.
Start by washing the green beans well, removing any dirt or soil.
Then, trim both ends.
Soak the green beans in water and baking soda for at least 20 minutes.
Rinse them and then drain them in a colander.
Take the basil leaves, wash them thoroughly, and let them dry.
Wash and dry the cherry tomatoes, then cut them into 4 parts.
(I used Piccadilly tomatoes, but cherry or grape tomatoes work as well).
Take the sterilized jar and place a handful of chopped cherry tomatoes at the bottom, then start placing the green beans upright, a little at a time.
On top of the green beans, place a generous handful of basil, then add more tomatoes and more basil.
Just like in the photo.
Now, add a teaspoon of fine salt and 0.67 cups of water, and seal the jar tightly.
Repeat until the green beans are used up.
You will need about 10 jars.
(The number of jars may vary depending on the size you use).
Take a large pot, place a towel or more at the bottom, place the jars spaced apart with more towels between them, so they don’t hit each other while boiling, and fill with water.
Once it starts boiling, count 45/50 minutes.
Then, turn off the gas and let them cool, creating a vacuum seal.
“Always follow the Ministry of Health guidelines.”
They are stored in a dark, dry, and cool place.
The green bean preserve is ready.
Let the green beans rest for 15 days before consuming them.
(For use, heat oil and garlic with oil, pour the green bean preserve, cook for 4/5 minutes, and you’ll taste how delicious they are. Try them and see how tasty they are).
Tips
Preservation is a process that follows precise rules. The lids or capsules must be strictly new, and both the glass jars and lids must be washed and sterilized.
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