Table of contents:
- Ingredients for Cooking Green Beans in Tomato
- The method of cooking canned green beans in tomato for the winter
Video: Green Beans In Tomato For The Winter. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
Green beans in tomato for the winter are very tasty and healthy. If a good harvest of beans has grown, do not rush to freeze everything, spend a little time on harvesting, then say thank you to yourself in winter! This vegetable salad or side dish, as anyone would call it, I serve with meat, chicken or fish. On fasting days, it can be mixed with boiled rice - you get a full-fledged meal that will support the strength of the fasting people and replenish the diet with vitamins and microelements.
Prepare tomato sauce from ripe tomatoes, it's simple, besides, the dish will turn out to be organic, there will be no harmful additives or preservatives in it. Add vinegar if you store the workpieces in a warm apartment. For storage in a cool pantry or cellar, tomato acid, salt and sugar are enough. These products, even without vinegar, will perfectly preserve your preparations.
- Cooking time: 45 minutes
- Quantity: 2 cans of 750 g
Ingredients for Cooking Green Beans in Tomato
- 1 kg green beans;
- 700 g red tomatoes;
- 700 g bell pepper;
- 45 ml of vegetable oil;
- 45 g granulated sugar;
- 20 g table salt;
- 30 ml of apple cider vinegar;
- pepper, paprika.
The method of cooking canned green beans in tomato for the winter
Making tomato sauce from ripe red tomatoes. Chop the tomatoes coarsely, put in a blender, chop until smooth.
Pour the chopped tomato puree into a roasting pan, bring to a boil over low heat. Stir until the puree boils evenly.
Then put the red bell pepper cut into large cubes into the brazier, cover the brazier with a lid and simmer for about 10 minutes over medium heat.
Cut off the asparagus beans on both sides. It is better to use early vegetables with undeveloped seeds for harvesting. We take out a tough vein from mature pods, it is fibrous and can ruin the whole dish.
Wash vegetables thoroughly under running water.
Cut the pods into slices 4 centimeters long, throw them into the roasting pan to the tomato puree with pepper.
Add vegetable oil, table salt without additives and granulated sugar.
Cook for 20 minutes on low heat, pour in apple cider vinegar 5 minutes before cooking. As I already wrote above, if the blanks are stored in a cool place, then vinegar is not necessary to add.
I wash cans and lids for canning with hot water and soda, rinse thoroughly and sterilize for 10 minutes over steam. Boil the lids. Also, the container can be dried in the oven - put the jars on the wire rack and gradually heat the oven to 100 degrees.
Put the hot beans and sauce in jars, cover them with lids and place them in a large saucepan filled with hot water. Do not forget to put cotton cloth on the bottom of the pan! Sterilize the cans 12 minutes after boiling, twist tightly, turn upside down.
After cooling, remove the green beans in the tomato for storage in a cool place.
According to this recipe, you can cook not only asparagus, but also ordinary white beans. It must be boiled in advance until tender, added to the roasting pan instead of the pod one, then follow the recipe recommendations.
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