Preserving Green Beans Italian Style
This easy Preserving Green Beans Recipe is simple and delicious. From blanching the beans to adding the best spices to canning. Everything you need to know to make the best Canned Green Beans.
These of course are another recipe I learned from my mother-in-law. She would preserve a lot of vegetables for the winter from Artichokes under oil to Eggplant and Zucchini. But one of my favourites was always these perfectly spiced Green Beans. I don’t think they lasted until the winter time for us.
How to make Preserved Green Beans
In a large pot add vinegar and water bring to a boil then add the salt and trimmed green beans.
Cook until al dente, then drain well and place on a clean tea towel to dry completely.
Place the dry beans in a large bowl and toss well with the spices.
Place the beans in the clean sterilized jars, be sure to leave about 1/2 inch from the top of the jar free. Cover the beans completely with oil.
How long to boil the beans
The beans should be boiled for about 8 -12 minutes, remember they need to be al dente and not mushy.
How to Sterilize the Jars
- In the oven – At least 20 minutes before filling the mixture, preheat the oven to 300 F (150C) then place the empty clean jars, without the lids on a cookie sheet and bake for 15 minutes. Remove them from the oven and let cool for 3-5 minutes.
- In a large Pot – Wrap the jars in cotton towels and place them in the pot, then fill the pot with room temperature water and place over medium high heat. Bring to a boil and boil for 30 minutes. Then remove them very carefully, and let them dry and drain upside down on a clean cloth.
- In the Dishwasher – Place the jars upside down in the dishwasher by themselves without any other dishes. Run the the dishwasher on the shorter program. Once the program is finished, rinse the jars with a some vinegar. Put them back in the dishwasher and restart the rinse cycle.
How to store the beans
The jars can be stored at room temperature for up to three months, once the jars are open store in the fridge and use within 7 days.
What is the best oil to use
Most Italians use either sunflower or corn oil, mainly because they usually preserve a large amount so this type of oil is cheaper. Although if you do prefer to use olive oil, then the beans should be consumed within 6 months, because olive oil has a stronger taste and will also change the taste of the green beans.
Whichever oil you decide to use be sure to cover the beans completely, this will keep mold from forming, if it does form, they will need to be tossed.
Why are Vegetables Boiled in an acidic mixture?
You will need to boil your vegetables in an acidic mixture such as a white wine vinegar. Acidity kills the toxin Botulinum, which can develop in canned goods which have been prepared improperly.
How to serve Preserved Green Beans
They can be served as a side dish or even appetizer. Remove the beans from the jar with tongs and serve.
So if you are looking to try your hand at preserving, I hope you give this Preserving Green Beans a try and let me know how it goes. Buon Appetito!
Preserving Green Beans Italian Style
Ingredients
- 1 pound green beans (1/2 kilo)
- 3 cups water (708 grams)
- 2 cups white wine vinegar (472 grams)
- 1-2 teaspoons salt
- 1-2 cloves garlic finely chopped
- 2-3 pinches hot pepper flakes
- ½-1 teaspoon oregano
- 4-5 sprigs parsley finely chopped (or more if desired)
- salt to taste*
EXTRA
- 2-3 cups oil (corn, sunflower or olive oil) (more if necessary) (448-672 grams)
- 2 half quart mason jars** (2×500 grams jars)
*Taste the beans first they may not need any extra salt.
**I used 2 jars, but if you prefer you can use 3 smaller jars or even 1 large one, just make sure the beans are completely covered in oil.
Instructions
- In a large pot add vinegar and water bring to a boil then add the salt and trimmed green beans, stir to combine. Cook, stirring occasionally for approximately 8-12 minutes or until al dente*, then drain well and place the beans on a clean tea towel to dry completely.
- While the beans are cooling, sterilize your jars (see post for your preferred method).
- Place the dry beans in a large bowl and toss well with garlic, hot pepper flakes, oregano, parsley and salt (if needed). Then add the beans to the clean sterilized jars, be sure to leave about 1/2 inch from the top of the jar free. Cover the beans completely with oil, close and store in a cool dry area for 1-2 weeks before tasting. Enjoy!
This recipe is wonderful!
Thank you for sharing it. I grow my own beans and often get fed up just freezing any gluts, so I made your recipe and added a few olives I had just bought. It tastes amazing. I will certainly make more next year.
Hi Wendy, thanks so much so glad you liked it. Take care!
Do you need to water bath can after adding oil? Thanks!
Hi Emily, we never did a water bath after adding the oil, because the oil would cook. They should be well preserved from sterilizing the jars, cooking the beans in a vinegar mix and adding the olive oil. Of course always check them before eating. Hope that helps. Take care!
I love this recipe cause my nonna used to always make them and now that i found a recipe similar to hers, I can’t stop making them!
Hi Eve, thanks so much, so glad you enjoy the recipe. Take care!