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Preservation of asparagus beans in tomato sauce. The recipe for green beans in tomato juice for the winter

Green beans in a tomato for the winter, 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 the 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.

Make tomato sauce from ripe tomatoes, it's simple, besides, the dish will turn out to be organic, there will be no harmful additives and preservatives. 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 workpieces.

  • Cooking time: 45 minutes
  • Quantity: 2 cans of 750 g

Ingredients for Cooking Green Beans in Tomato

  • 1 kg of 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.

A 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 chopped tomato puree into a roasting pan, bring to a boil over low heat. Stir until the puree boils evenly.


Then we throw into the brazier the red cut into large cubes bell pepper, close 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, toss 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 wrote above, if the blanks are stored in a cool place, then it is not necessary to add vinegar.


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 jars 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.

Green beans in tomato for the winter will allow you to enjoy delicious product in the form of a spicy snack. Harvested with red tomatoes or in tomato sauce asparagus will decorate dinner table both on holidays and on weekdays.

Recipes for cooking green beans in tomato

The benefits of bean dishes in tender pods are enormous. The vegetable product helps:

  • prevent heart attacks, strokes;
  • cheer up;
  • normalize sleep;
  • lower blood sugar levels;
  • remove excess fluid and salts from the body.

Together with tomato, beans will strengthen human immunity, reduce the risk of malignant tumors.

Asparagus beans with fresh tomatoes

Preservation of tender pods begins with the preparation of the seaming components. Seven hundred grams of red tomatoes and bell peppers are taken per kilogram of asparagus. Mashed potatoes are made from red tomatoes by chopping the fruits in a blender or meat grinder, placing them in a special stewing pan with thick walls. Prepare the pouring over low heat with a uniform boil. When the tomatoes turn into homogeneous mass, add diced Bell pepper... The pasta is cooked for another ten minutes.

At this time, the pods are cut into strips, placed in a container with tomato puree, adding 45 milliliters of vegetable oil, 45 grams of sugar, 20 - salt. After twenty minutes of stewing, pour in 35 milliliters of apple cider vinegar. Five minutes later - and the asparagus beans tomato filling ready. Fill in vegetable mixture sterilized jars. They must be pasteurized in a water bath or oven for ten or twenty minutes. After rolling and gradual cooling, the workpiece is removed to a cool place.

As an option for asparagus beans for the winter, they offer such a recipe. Juice is made from three kilograms of red tomatoes. After boiling, pour five tablespoons of sugar into it, three tablespoons of salt. After five minutes of boiling, pour five tablespoons of vegetable oil into the mixture, eight to nine percent vinegar. Then put asparagus pods (two kilograms). It takes about twenty minutes to boil a vegetable product with tomato paste.

Grated carrots and finely chopped garlic will give the appetizer an original taste.

Jars with pods in tomato must be sterilized and rolled up with pre-steamed metal lids.

Bean salad in tomato sauce

Two kilograms of pods are washed, cut and boiled in a glass of hot water. Then add grated carrots, a kilogram of onion cut into half rings, a tablespoon of tomato sauce, two hundred grams of tomato paste. Sugar is enough for one tablespoon, salt to taste, a bunch of chopped parsley. The salad is prepared for ten minutes, then we put it in jars and roll it up.

Another nuance of preparing salad for the winter. After boiling, the pods are placed under cold water, and the onions are added at the very end of the stewing. This will allow the vegetables to remain firm and crispy.

Pickled pods in tomato paste

In this recipe, a large amount of vitamins is stored for the winter. Each pod is cleaned of tough veins. Chopped asparagus is dipped in boiling water for five minutes. Then put the vegetables in clean glass jars... A teaspoon of nine percent vinegar is poured into half a liter of water, salt is added to taste, three hundred grams of tomato paste. After carefully boiling the mass, pour the beans into it.

You need to sterilize the snack in jars for fifty minutes. Green beans in tomato sauce for the winter are quick and easy to cook. Canning the vegetable will allow you to enjoy the natural product all winter.

If you think that the only way to prepare asparagus (green) beans for the winter is to freeze them in the freezer, you are wrong. Asparagus beans can be pickled, they make an excellent spicy snack - no worse than homemade seasoning, and very tasty canned vegetable salads... Looking for new options for harvesting green beans for the winter? In our selection of canned asparagus beans recipes, you will surely find a suitable way.

Black Eyed Peas in tomato sauce

Would need:

1 kg of young asparagus beans;

750 g tomatoes;

20 g of salt and sugar.

Slice the bean pods from the ends and cut into 2-4 cm pieces. Place in boiling salted water and cook for 3-5 minutes. Throw in a colander and cool with cold water. Place the beans tightly in the jars. Cut the tomatoes into slices, steam under the lid and rub through a sieve.

Add salt and sugar to the resulting juice with pulp, bring to a boil and pour into jars of beans. Pasteurize liter cans within 50 minutes at 90 degrees. Roll up, turn upside down and leave to cool. Store in a cool place.

Asparagus beans in tomato sauce (option 2)

Would need:

4 kg of asparagus beans;

2 kg of carrots and onions;

1 liter of "Krasnodar" tomato sauce;

2 bunches of parsley;

2 tbsp. water.

Rinse the asparagus beans thoroughly, cut off the tails, cut the rest into 3 cm pieces.Fold in an enamel saucepan, cover with water and boil for 5 minutes. Cut the peeled onion into half rings. Grate the peeled carrots on a coarse grater.

Add onions and carrots to the beans and bring to a boil. Reduce heat and simmer until vegetables soften. 5 minutes before cooking, pour in the "Krasnodar" sauce. Stir. Spread out hot salad into sterilized jars and roll up immediately. Turn upside down, cover with a blanket and leave to self-sterilize. Store in a cool place.

Green beans in tomato sauce (option 3)

600 g beans;

400 ml tomato sauce;

1 liter of water

1.5 teaspoons of salt.

Wash the tender asparagus bean pods, trim the tails, remove the lobe strands, and cut into small pieces. Blanch in saline for 2-3 minutes, place tightly in jars and top with boiled tomato sauce. Sterilize liter cans for 50 minutes, immediately roll up and wrap, leaving to cool completely.

Green beans and peppers salad for the winter

Would need:

1 kg each of green asparagus beans, tomatoes and eggplants;

1 forks of cauliflower;

Small forks of white cabbage;

2 small zucchini;

5 pods of sweet pepper;

4 onions;

Parsley, cilantro, celery;

Tomato paste;

Salt, black pepper;

Sunflower oil.

Wash all vegetables and herbs thoroughly. Boil the asparagus beans in salted water for 12 minutes, cut off the tails and cut into 2 cm pieces. Cut the eggplants into cubes, sprinkle with salt, after a while squeeze and fry in sunflower oil.

Fry the peeled and sliced ​​courgettes and peppers separately in vegetable oil. Chop the onion and fry it too. White cabbage chop and pour over with boiling water. Blanch the cauliflower inflorescences in boiling water for 2 minutes.

Cook with tomatoes tomato paste by passing them through a meat grinder. Chop the greens. Combine all prepared vegetables, herbs and tomato paste in enamel pot, salt, pepper and bring to a boil.

Then put in heated, dry sterilized half-liter jars, cover with lids and put to sterilize in boiling water for an hour. Roll up, cool and store in a cool place.

A liter jar will require:

Young green beans;

1 tsp vinegar essence;

For brine:

950 g of water;

50 g of salt.

Put the washed and cut green beans into boiling water for 5 minutes, let the water drain and place tightly in sterile jars. Fill with the prepared brine, cover with lids and set for half an hour to sterilize in boiling water. Add vinegar essence to each jar, roll up.

Drain the brine before use, rinse the beans and leave for 5 hours in cold water to remove residues acetic acid... Fry the prepared beans in oil or stew with rice and vegetables.

Solyanka with asparagus beans

Would need:

1.5 kg of asparagus beans;

2 kg of cabbage and carrots;

1 kg of onions;

2-3 st. spoons of tomato sauce;

Pepper, bay leaf, salt to taste.

Boil the bean pods peeled from fibers in salted water for 5-10 minutes, and then fry in vegetable oil. Stew the cabbage and carrots separately, fry the onions in vegetable oil. When the onion is browned, add the tomato sauce to it, stir with the rest of the vegetables, and simmer everything together a little more. Add spices and salt. Pack the hodgepodge in half-liter jars and sterilize for 25 minutes. Roll up and store in a cool place.

Canned asparagus beans with vegetables for the winter

Would need:

4 kg of green beans;

1 kg of bell pepper;

1 kg of tomatoes;

2 cups vegetable oil;

3 tbsp. tablespoons of salt;

1 teaspoon of ground black pepper;

2 tbsp. spoons of 70% vinegar essence.

Wash, peel and cut all vegetables into free-form pieces. Fold in a bowl, stir, add salt, pepper, vegetable oil. Bring to a boil and cook for 40 minutes, stirring occasionally. At the end of cooking, pour in the vinegar essence, mix and place in sterile jars. Wrap for 12 hours.

Green beans with vegetables

Would need:

5 kg of green beans and tomatoes;

1.3 kg of onions and carrots;

200 g of parsley roots;

100 g parsley;

150 ml of table vinegar 3%;

150 g sugar;

80 g of salt;

20 g black peppercorns;

Vegetable oil to taste.

Wash the beans, cut the tails and cut into slices. Blanch in boiling water for 2-3 minutes. Peel the onion, cut into rings and fry until golden brown. Peel the carrots and parsley roots, rinse, cut into circles 3-4 mm thick, and also fry in vegetable oil. Wash and chop the parsley.

Cut ripe tomatoes into wedges and cook for 15 minutes over medium heat in a little water. Then add the prepared vegetables, salt, sugar and vinegar to the tomatoes. Bring to a boil and place the herbs in the vegetable mass.

If necessary, add some hot boiled water to the salad and stir (the mass should not be too thick). Place black peppercorns at the bottom of the jars and pour the hot salad. Sterilize 1 liter jars in boiling water for 40 minutes. Roll up.

Would need:

Green string beans;

Black peppercorns;

Carnation buds;

For the marinade for 1 liter of water:

40 g salt;

40 g sugar;

100 ml of 9% vinegar.

Select the bright green bean pods, cut off the ends and cut into 2-3 cm pieces. Then blanch them in boiling water for 4-5 minutes, let cool. Place in clean 0.5 - 1 liter jars, adding 2-3 peppercorns and 2-3 cloves buds to each. Sterilize 0.5 liter jars for 20 minutes, liter jars for 25 minutes.

Green beans appetizer

Would need:

1 kg of beans;

2 bunches of dill greens;

3-4 tomatoes;

50 ml vinegar (9%);

1 teaspoon of sugar;

1-2 pcs. bay leaf;

2-3 pcs. cloves and allspice;

4-5 pcs. black pepper;

1 tbsp. a spoonful of salt.

Pour the beans with cold water and bring to a boil over low heat. Season with salt and cook until tender. Throw in a colander, let the liquid drain into a separate bowl. Chop the dill greens, chop the tomatoes with a blender. Add sugar and spices to the broth, boil for 3 minutes. Add herbs, tomato paste and vinegar, stir. Arrange the beans in jars, cover with marinade and sterilize for 15-20 minutes (1 liter). Roll up and chill.

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Green beans salad with carrots can be prepared for the winter according to this recipe.

500g green beans

300g carrots

5-6 tomatoes

3-4 onions

1 bunch of basil herbs

50g vegetable oil

40g. 6% table vinegar

5-7 peas of black pepper

1 tsp ground black pepper

2 tsp sugar

2 tsp salt.

We prepare the ingredients: wash the green beans, cut off the edges and cut into large pieces, cut the peeled carrots into cubes, peel the onions, wash them, cut them into half rings, pour over the washed tomatoes with boiling water, remove the skins and cut them into slices, wash the basil greens and cut them in large pieces... Next, put tomatoes, carrots, onions into a saucepan, pour in vegetable oil, simmer for 10 minutes, not forgetting to stir constantly, add basil greens and beans to them, then put sugar, salt, season with ground and peppercorns, heat over low heat 5-7 minutes, not forgetting to stir constantly, pour in the vinegar, mix thoroughly, put it tightly in prepared jars so that the juice covers the salad. Then we cover the jars with clean lids, put in a saucepan with hot water, sterilize for about 7-10 minutes, close, turn upside down and leave to cool.

How to cook green beans and carrots salad for the winter?

Rinse fresh asparagus beans and, if present, remove the side "thread".

Boil the prepared beans in salted water until half cooked and cut into 4-6 cm tails.

Put sliced ​​into half rings in a frying pan or duck with hot oil onion and carrots, grated on a coarse grater.

After simmering for 15 minutes, add prepared bean tails, sugar, vinegar, salt to taste and peppercorns. Simmer vegetables over low heat for another 10 minutes,

then put the tomato quarters and chopped greens into the pan. Cover the vegetables with a lid and simmer for 15-20 minutes.

Spread the hot salad in hot, clean jars and sterilize for 30 minutes at a low boil, covering the salad with a lid.

Roll up the salad and leave to cool.

Many people believe that it is best to freeze asparagus beans for the winter, but this is not at all the case, since the lion's share of all vitamins and minerals is lost during freezing. That's why this product best preserved. Thus, vitamins will not disappear anywhere, and any dining table will be decorated. spicy snack.

Classic version

it classic recipe, the preparation of which takes a minimum of time.

Necessary products:

  • asparagus beans - 1 kg;
  • tomatoes - 1 kg;
  • garlic - 1 clove;
  • spices to taste.

Preparation:

  1. The pods must be peeled and cut across into 3 equal pieces.
  2. Beans are boiled in lightly salted water for no more than 5 minutes. Next, you need to drain the water, cool the beans and put them in pre-prepared jars.
  3. To prepare tomato sauce, you need to wash the tomatoes, cut them into slices.
  4. Then they are put into a saucepan, where a little boiling water is added, and covered with a lid for 10-16 minutes.
  5. After the tomatoes have softened, the skin is removed from them, and the pulp itself is passed through a meat grinder.
  6. Crushed garlic and spices are poured into the resulting mass.
  7. Beans, which were previously placed in jars, are poured with tomato and boiled for half an hour. Then the cans can be screwed up.

You can add some vinegar to make the beans softer during boiling.

Bean salad in tomato paste

Bean salad is a rather tasty and interesting dish that is good to use as a side dish for meat or fish.

Required Ingredients:

  • asparagus beans - 2 kg;
  • onions - 1 kg;
  • carrots - 1 kg;
  • tomato sauce - a tablespoon;
  • tomato paste - 200 gr;
  • spices to taste;
  • sugar - 1 tbsp. l;
  • a bunch of parsley.

Preparation:

  1. First, you need to rinse and sort out the pods, cut them into even strips.
  2. A glass of water is poured into a saucepan and put on fire. After the water has warmed up, you need to fill the beans there.
  3. In the meantime, you need to peel and grate the carrots, and cut the onions into large half rings. The vegetables are then also sent to the pan along with tomato sauce, pasta and spices.
  4. After 10 minutes of cooking, add sugar and herbs, boil for another 2 minutes and the dish is ready.
  5. Now all that remains is to seal the cans.

If you want the beans and onions to be juicy but crispy, then you just need to scald the pods with cold water, and add the onions to the jar after the main part of the dish is boiled.

Pickled asparagus with tomato paste

Pickled asparagus is distinguished by the fact that all vitamins and minerals are preserved in such a product.

Required Ingredients:

  • young green beans;
  • vinegar 9% - 1 tsp;
  • water - half a liter;
  • ready-made tomato paste - 300 gr.
  • salt to taste.

Preparation:

  1. The washed and cut green beans should be dipped in boiling water for 5 minutes and allowed to drain. After that, it must be tightly packed in sterile jars.
  2. Now you need to pour the prepared brine from vinegar, water and salt.
  3. Next, the jars need to be covered with lids and put for half an hour to be sterilized in boiling water.
  4. Finally, you need to add a little more vinegar to each jar, only then you can roll up the jars.

Before you start eating pickled beans, you need to drain the brine and rinse the pods thoroughly in order to remove the not very pleasant taste of vinegar. Well, in order to make the dish even more delicious, prepared beans can be fried in oil or stewed with rice and vegetables.

Sweet asparagus: recipe with sauce

For those who love to please themselves and their loved ones with unusual, and most importantly, healthy dishes, marinated asparagus in sweet sauce is ideal. Such taste sensations are difficult to describe, so it's best to try everything yourself.

Required Ingredients:

  • unripe green beans - 500 gr.;
  • ground cloves - 1 tsp;
  • honey and sugar - 2 tsp;
  • salt to taste;
  • apple cider vinegar 9% - 1 tsp

Preparation:

  1. Bean pods need to be selected, washed and cut off (the asparagus itself should remain intact, since it is best to marinate it whole in this way).
  2. Then the beans are placed in pre-processed jars, where cloves, salt, sugar, honey are added in layers. Everything is poured with apple cider vinegar.
  3. Banks are rolling in and waiting for winter to come.

In order to make the product as crispy as chips, you just need to scald the beans several times with cold water. You should also remember that serving such a dish as a dessert is not worth it, but in terms of an appetizer sweet beans has proven itself well.

Spicy beans

Required Ingredients:

  • green beans - 1 kg.;
  • garlic - 4 heads;
  • allspice and red pepper, salt, bay leaf to taste:
  • mustard - 1 tbsp. l .;
  • apple cider vinegar - 1 tsp

Preparation:

  1. Before processing the pods, they must be thoroughly rinsed and dried particles cut off. After water procedures, they need to be boiled for no more than 5 minutes.
  2. The first thing to do in the jar is to put all the seasonings, and the asparagus is already laid on top along with the marinade (the marinade consists of salt, water, vinegar, bay leaf and ground pepper).
  3. After carrying out all the above actions, the container is closed in an airtight manner and covered with a blanket on top to keep warm.

For preservation, conservation is carried out in a cool, dark place. You can use such a blockage for a side dish or as an appetizer, as well as make a delicious salad from it.

Canning beans in 5 minutes: recipe with tomato paste

If you don't have time for canning, and you want to pamper your friends and loved ones with tasty, vitamin-containing products in winter, then asparagus beans in 5 minutes is ideal!

Required Ingredients:

  • dried beans - 500 gr.;
  • tomato paste in a pyramid;
  • spices to taste.

Preparation:

  1. Dried beans must be soaked from the evening until the next morning, since several hours for the beans to swell may not be enough.
  2. After the beans have been soaked, the water must be washed off and refilled with cool water.
  3. Now the beans need to be put on fire and bring water to a boil. After the water boils, the fire is screwed to almost a minimum, since if you cook the beans at maximum heat, they will quickly boil. After half an hour of cooking, add tomato paste to the asparagus.
  4. Now every 10 minutes until the moment of cooking, you need to top up half a glass cold water... Using this trick cooks the beans much faster.

If you need the beans to be cooked as quickly as possible, then in no case do you need to mix different beans with each other, since some varieties of beans are cooked for different times and as a result, it may turn out that one part is ready, and the second is not, and the dish, unfortunately will be irrevocably flawed.

Green beans in tomato sauce (video)

The recipes for canning asparagus beans are pretty simple, but everyone will love the taste of this dish!

Asparagus beans can be preserved before the onset of cold weather not only by freezing, but also by conservation. To obtain delicious appetizer, it is necessary to use additional ingredients during canning. One of these is tomato sauce. There are several recipes for asparagus beans in tomato sauce for the winter. Choose the best way should be based on individual taste preferences.

Conservation of green beans is notable for its simplicity. In order to get a tasty snack, you just need to wash the pods, sort them out. After that, the ends are cut off from both ends of the beans.

After this preparation, you can start processing the secondary ingredients. Each of them is processed according to the rules of certain recipes.

Choosing and preparing beans

The main ingredient in this snack is asparagus beans. To get a tasty, high-quality, and vitamin-rich twist, you need to choose fresh beans.

Moreover, they should be free of any damage, rot.

Recipes for canning asparagus beans in tomato sauce for the winter

There are several recipes for canning legumes for the winter. Such blanks may differ in the number of additional ingredients, their ratios. Special attention is paid to the sharpness of the finished dish.

The easy way

Such seaming does not require much time, therefore it is considered one of the most simple ways cooking spins.

Ingredients:

  • 2 kilos of asparagus beans;
  • 3 kilos of tomatoes;
  • 3 lunch. tablespoons of salt;
  • 8 lunch. spoons of 9% vinegar;
  • 5 lunch. tablespoons of granulated sugar;
  • 5 lunch. tablespoons of oil.

Step by step cooking:

  1. Prepared pods are cut into halves.
  2. Tomatoes are washed, chopped in a meat grinder.
  3. The resulting mass should be poured into a saucepan, boiled.
  4. Salt and sugar are poured into the sauce, everything is mixed, seasoned with vinegar and oil.
  5. As soon as the sauce boils a second time, the pods are laid in it, everything is mixed and cooked for a third of an hour.
  6. The pods are laid out in sterilized jars and sealed.

You need to cool the twists in an inverted position, wrapping them in warm cloth.


Green beans in tomato sauce

Beans can be cooked without oil and vinegar.

In this case, you will need:

  • 1 kilo of green beans;
  • 0.75 kilos of tomatoes;
  • 20 grams of salt;
  • 20 grams of sugar.

How to cook:

  1. The beans go through a preparation stage, cut into 3 parts, put in salt water and cook for 5 minutes.
  2. The vegetable is reclined in a colander, cooled under running cold water.
  3. The pods are tightly packed in a glass container.
  4. Tomatoes are cut, scalded, steamed and kneaded using a sieve.
  5. The juice is mixed with sugar and salt, boiled, and transferred to the beans.
  6. The containers are covered with lids and sent for sterilization for 50 minutes.

Ready snacks are sealed, turned over and cooled.

Without sterilization

You can refuse the sterilization process if the previous recipe is supplemented with half a head of garlic, 2 tablespoons of vinegar essence. In this case, the pods need to be boiled for 5 minutes, and then transferred to pre-heated jars.

With pepper

You can make the taste of asparagus beans more pronounced by adding sweet bell peppers to the preparation. For cooking you will need:

  • 1 kilo of green beans;
  • 1 kilo of tomatoes;
  • 1 kilo of eggplant;
  • 1 head of cauliflower;
  • 1 head of white cabbage;
  • 2 zucchini;
  • 5 bell peppers;
  • 4 onions;
  • some parsley, cilantro, celery;
  • 500 milliliters of tomato paste;
  • 30 grams of salt;
  • 2 pinches of ground black pepper;
  • some oil.

How to cook:

  1. Vegetables, greens are washed.
  2. The pods are boiled in slightly salted water for 13 minutes.
  3. The eggplants are cut into cubes, sprinkled with salt and left for 1 hour. After that, they are wrung out and fried.
  4. Zucchini and peppers are cut into slices, also fried.
  5. The onion is cut into small pieces and fried until golden brown.
  6. White cabbage is shredded and doused with freshly boiled water.
  7. Cauliflower is divided into small inflorescences, blanched for a couple of minutes.
  8. Tomatoes are chopped in a blender along with herbs. All ingredients are mixed, salted, gloved and boiled.
  9. The mass is distributed over a sterilized container, covered with a lid and sent for repeated heat treatment.

The container is sealed and cooled at room temperature.

With vegetables

A delicious salad is made from asparagus beans with vegetables. To shorten the cooking time for each ingredient, you need to use vinegar. Ingredients:

  • 4 kilos of pods;
  • 1 kilo of bell pepper;
  • 1 kilo of tomatoes;
  • 0.5 liters of oil;
  • 3 lunch. tablespoons of salt;
  • 1 dessert. a spoonful of ground black pepper;
  • 2 lunch. tablespoons of 70% vinegar.

Preparation:

  1. Vegetables are washed, peeled, cut.
  2. Everything is mixed in a saucepan, poured, peppered, poured over with oil.
  3. The mass is brought to a boil, stewed for 40 minutes.
  4. Vinegar is poured in 5 minutes before the end of cooking, everything is mixed, distributed in a sterile container.
  5. The containers are sealed, wrapped up.

Additionally, you can add carrots grated on a coarse grater to this dish.

Asparagus beans in tomato

For the preparation of a snack, you can use ready-made tomato sauce. This recipe will require the following foods:

  • 4 kilos of leguminous beans;
  • 2 kilos of carrots;
  • 2 kilos of onions;
  • 1 liter of tomato sauce;
  • 2 bunches of parsley;
  • 2 glasses of water.

How to cook:

  1. The pods are transferred to a saucepan, filled with water and cooked for 5 minutes.
  2. The onion is peeled, cut into half rings.
  3. The carrots are grated.
  4. Pour carrots, parsley and onions to the beans, mix everything and bring to a boil.
  5. When the vegetables are soft, tomato sauce is added to them.
  6. Everything is mixed, distributed in a sterile container, and sealed.

For additional sterilization, the jars are turned upside down and wrapped until they cool completely.

Rules and shelf life

Sterilized workpieces should be stored in a cool, dark place for 1 year. If the snack has not been sterilized, its shelf life drops to 3-6 months. In this case, the cans must be refrigerated.