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Green beans in jars

How to sterilise and preserve jars of green beans at home. Cooking, salting, choosing a jar, sterilising time....

"Your beans are soon going to be ripe and you will probably have too many to eat fresh.
Don´t think twice: make preserves!


1) Refresh
The first step towards preserving beans well is when you pick them. When the weather is hot, gather your beans and plunge them into a basin of cold water as soon as possible. This washes them and lowers their temperature rapidly. Its prevents the fermentation process from starting...


2) Clean and remove the tips
be sure to remove any beans that are not firm or any parts of beans that are affected. If they have been bumped or were badly picked or have travelled under less than ideal conditions, the vegetables that are affected will rapidly ferment, which could compromise your preserves.


3) Blanching
While you are removing the stalks, heat up a generous amount of water in a cooking pot or your steriliser. Once the water comes to the boil, throw in your beans and leave them to blanch for 3 to 5 minutes. For string beans 3 minutes is enough, and for thicker varieties, leave them in the water a little longer. Stop the cooking process by putting the beans into cold water to create a thermal shock.


4) Fill the jars
Pack them as tightly as possible. By adding as little water as possible to your beans, the vitamins and nutrients will not be diluted in the water and the beans will have more taste.
Cut your beans so that the longest ones are around 2.5 cm or 1 inch from the top of the jar. (Any leftovers can be cooked in the pan and eaten immediately).
It goes without saying that your jars and lids must be perfectly clean, scalded even, before filling them...


5) Covering liquids
There are 2 schools of thought:

- Either you can use clean water

- Or you can salt the water to prepare a light 2% brine solution or 20g of salt per litre of water.
Whichever you choose, you should boil the liquid to remove oxygen. This will also sterilise your water.
Be careful in your choice of salt! Some salts contain additives to avoid the packet becoming damp and this will leave white deposits. Use the purest salt possible (sodium chloride).
Cover the beans completely and leave a 2 cm space.


6) Closing
Check that there are no spills that will compromise the water tightness of your jars and use clean seals that are in perfect condition. The longevity of your preserves will depend on this. If you are using jars that have already been used, place your finger on the edge of the jar and lid to make sure that the surface is in perfect condition.


7) Sterilising
The correct term is ""appertisation"" as there is no such thing as a sterile preserve. Thankfully!
Wedge your jars in your steriliser and leave them from 2 hours once the water bubbles.
If you are using Weck jars, do not remove the hooks until the preserves have cooled completely.


8) Storage
Add a nice label and store your jars in a cool, dark place.
"
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