Green beans, also known as snap beans, French beans, and string beans, are a vegetable that consists of beans in a runner pod, usually picked unripe. They are a great accompaniment in many cuisines, popularly used in stir fry or blanched along with other vegetables. However, preserving green beans in vinegar or brine is also popular. There are many recipe for canning green beans with vinegar.
Why Can Green Beans Use Vinegar?
Mostly, a canning green beans uses distilled white vinegar to preserve the beans. White vinegar contains acetic acid that kills off all bacteria and helps the product to last longer. It also adds a slightly sour taste to the vegetable, characteristic of pickles, that adds a dimension of flavor to food.
Let’s learn more about what else you have if (NOT) can eat raw green beans.
Are There Any Alternatives?
Yes! In a canning raw green beans with vinegar, it is possible to use apple cider vinegar or lemon in order to create the brine. However, the taste of the pickle will alter according to the acid used.
The Canning Beans Ingredients
For this recipe, you will need;
- Water 2 cups
- Distilled white Vinegar 2 cups
- Salt 2 tablespoons
- Green beans 2.5 pounds
- Aromatics such as garlic or chili (optional)
Method
- Wash the green beans and trim the tips and ends.
- Mix the water and vinegar in a saucepan with the salt and bring to a simmer.
- In sterilized canning jars, pack the beans, along with any aromatic of your choices, such as garlic, herbs, or chili. You can also skip the aromatics.
- Ladle the warm vinegar mixture over the beans, leaving space between the brine and the lid to about half an inch, and secure the lid quickly.
- In the end, place the jars in boiling water for 5 to 10 minutes. Then remove, and allow to cool.
Once cool, store in the refrigerator.
How Long Can Canned Beans Be Stored?
A standard canning green beans with vinegar recipe allows them to be stored in the fridge for up to 2 to 3 weeks.
It is convenient to store green beans with this easy way of canning green beans with vinegar. This method allows the green beans to last longer and can be used as a side dish or in salads to add flavor.
Feature Image: Pixabay
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