The secrets of jars: Preparing canned green beans without a sterilizer, grandma’s tips

IN BRIEF
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In the fabulous world of food preservationJars are real treasures, allowing us to enjoy the richness of the seasons all year round. Today, let’s take a little lesson in ancient wisdom with the grandmother’s tips for preparing canned green beans without the need for a sterilizer. Get ready to plunge into a world where tradition meets simplicity, and where each filled jar represents a little piece of nature to be savored at any moment. Follow the guide, and discover how to make your jars as precious as a well-kept secret!

Preparing canned green beans at home is a lovely project that combines tradition and practicality. The great thing is that you don’t need a sterilizer to get well-preserved jars. Thanks to our grandmothers’ tricks, you can enjoy fresh green beans all year round. In this article, we’ll take you step-by-step through some simple and effective methods for making your own preserves.
Harvesting and preparing beans
It all starts with picking. Choose fresh green beans, preferably in season. They should be crisp and bright green. Then it’s time for the next step: cleaning and stemming. Remove the ends from the beans, then rinse them thoroughly under clear water. Good cleaning is essential for safe storage.
Blanching green beans
Blanching green beans is an essential step. Plunge them into a pan of boiling water for about 3-5 minutes, then immediately run them under cold water to stop the cooking process. This helps preserve their color and crunchiness. You can even plunge them into ice cubes for even greater effectiveness. It’s a little secret our grannies knew well!
Prepare the jars
Once the beans have been blanched, it’s time to prepare the jars. Choose clean glass jars, and don’t forget to scald them as well as rubbers to sterilize these containers. This prevents contamination. Invert the jars so that they drain onto a clean cloth to ensure impeccable hygiene.
Filling the jars
Now comes the long-awaited moment to fill your jars. Arrange the green beans in the jars without compressing them too much to avoid damaging them. Leave about 2 to 3 centimetres of space at the top to allow for expansion during storage. Grandma’s little trick is to add a pinch of salt to enhance flavour and optimize preservation.
The sterilization method without a sterilizer
Don’t worry if you don’t have a sterilizer. Fill a large pot with water, and place your jars inside. Use a stand to prop them up so they don’t clash. Bring the water to the boil and cook for about an hour over low heat. This method creates a vacuum and preserves the green beans in optimum condition.
Cooling time
After removing from the pot, leave the jars to cool in a cool place, but away from draughts to prevent them from breaking. Check that the lids are tightly sealed. A lid that doesn’t sink into the center is a sign that your canning has been a success! Now’s the time to rejoice in your delicious home-made preserves.
Tips for successful canning
To ensure long shelf life, store your jars in a cool, dark place, away from direct light. And remember to label your jars with the best-before date, so you can easily find your little treasures in the future. A word of advice from our dear elders: avoid storing beans for longer than 12 months to guarantee their flavor.
Explore other preservation methods
If you’re looking for diversity, there are other methods of conservation, such as lacto-fermentation. This technique is quick and adds a nice touch of flavor to your beans. Don’t hesitate to explore these alternatives to vary the pleasures and enjoy the benefits of green beans all year round.
Ready to get started? With these tips and tricks, you’ll be able to enjoy canned green beans all winter long! And who knows, you may even find that this family activity becomes a tradition to pass on to others…
Canning green beans without a sterilizer
Tips | Description |
Choice of beans | Use fresh, green and crunchy beans for best quality. |
Shelling | Remove the ends of the beans for a cleaner, more pleasing result. |
Whitening | Blanch beans for 3 minutes in boiling water to preserve color. |
Preparing the jars | Scald jars and lids to avoid contamination. |
Filling | Fill the jars with the beans, leaving a space at the top for steam. |
Closing the jars | Screw the lids on loosely, to allow steam to escape. |
Cooking jars | Place the jars in a large pot with water and boil for 1 hour. |
Cooling | After cooking, remove the jars and cool them upside down on a cloth. |
Storage | Store jars in a cool, dark place to preserve their quality. |
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1. Picking beans
Choose fresh green beans and crisp, ideally in the morning to preserve their freshness.
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2. Preparing the jars
Scald your glass jars and their lids to disinfect them before use.
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3. Trimming
Remove the ends of the green beans taking care not to break them.
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4. Bleaching
Plunge into boiling water for a few minutes, then run under cold water to stop the cooking process.
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5. Filling the jars
Arrange the beans in the jars, packing them lightly to optimize space.
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6. Adding the liquid
Top up with salt water or a natural broth for extra flavor.
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7. Hermetic closure
Check that the seals are clean before closing the jars to avoid contamination.
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8. Sterilization without sterilizer
Place your jars in a large pot, wedged so that they don’t move, and cover them with water, then heat.
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9. Sterilization time
Allow to boil for about an hour on low heat to ensure a long sterilization time. optimal preservation.
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10. Allow to cool
Once sterilization is complete, carefully remove the jars and allow them to cool before storing.
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