Green beans in winter: How to can summer's bounty for year-round delight

You won't have to go without when you crave delicious, crunchy green beans in winter. Just use the bounty of summer and can this delightful vegetable. Our grandmothers and mothers did it, so today, it's worth using one of the best methods of food preservation.

I love this version because green beans are often served with breadcrumbs and butter. In winter, buying green beans is often impossible, and when they do appear in stores, the price can make your heart skip a beat. The solution, then, is simple—canning.

Homemade canned green beans are a quick rescue for a winter dinner. Just open the jar, heat it, and it's ready. They quickly satisfy the craving for green beans and add some variety to the autumn and winter vegetable-poor periods.

Ingredients:

• 2 pounds of green beans
• 4 cups water
• 1 teaspoon pickling salt
• 1 teaspoon sugar

Instructions:

1. Thoroughly wash the green beans and trim the ends. If the beans have strings, remove them.
2. Place the beans in a pot and boil for about 5 minutes.
3. Drain the beans and arrange them in clean and sterilized jars.
4. In a pot, boil the water with salt and sugar.
5. Pour the hot brine over the beans in the jars until complete. The beans should be covered entirely.
6. Screw the jars tight.
7. Place the jars in a pot with water (the water level should reach 2/3 of the height of the jars).
8. Bring the water to a boil and pasteurize the beans for about 40 minutes on low heat.
9. After pasteurization, remove the jars from the pot and set them upside down on a clean cloth. Allow to cool.
10. The next day, repeat the pasteurization process by boiling the jars in water for 30-40 minutes on low heat.

Once cooled, put the jars on a shelf with preserves in a cool place. You'll thank yourself for this in autumn and winter!