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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.

Green beans in a grey bowl and in a jar.


 

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.

trimmed green beans in a white bowl

Cook until al dente, then drain well and place on a clean tea towel to dry completely.

greens beans drying on a tea towel

Place the dry beans in a large bowl and toss well with the spices.

the beans in a bowl with 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.

beans in the glass jars filled 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

  1. 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.
  2. 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.
  3. 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.
Green beans in a jar.

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!

Green beans in a grey bowl.
Beans in a grey bowl.

Preserving Green Beans Italian Style

Rosemary Molloy
This easy Preserving Green Beans Recipe is simple and delicious. From blanching the beans to adding the best spices.
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 7 days
Total Time 7 days 20 minutes
Course Antipasti, Side Dish
Cuisine Italian
Servings 2 jars
Calories 2033 kcal

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 depends on the size of the beans, time can be more or less. So taste at about the 7 minute mark.

    Notes

    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.
    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.

    Nutrition

    Calories: 2033kcal | Carbohydrates: 18g | Protein: 5g | Fat: 217g | Saturated Fat: 30g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 158g | Sodium: 1220mg | Potassium: 616mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2007IU | Vitamin C: 32mg | Calcium: 126mg | Iron: 5mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    Helpful Guides on Safe Canning

    National Centre for Home Food Preservation

    2 Comments

    1. 5 stars
      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!

    5 from 1 vote

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