Best 3 Vinegar Canned Beans Recipes
Vinegar canned beans are a versatile and delicious pantry staple that can be used in a variety of dishes. They are a good source of protein, fiber, and vitamins, and they can be enjoyed as a snack, side dish, or main course. Whether you are looking for a quick and easy weeknight meal or a festive dish for a special occasion, there is a vinegar canned bean recipe out there for you. With so many variations to choose from, you are sure to find a dish that will satisfy your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
VINEGAR CANNED BEANS
Make and share this Vinegar Canned Beans recipe from Food.com.
Provided by Tona C.
Categories Vegetable
Time 1h15m
Yield 6 quarts, 36 serving(s)
Number Of Ingredients 5
Steps:
- Wash beans and snap. Cover with liquid mixture and bring to a boil. Boil for 15 minutes. Pack in jars while hot and seal.
EASY CANNED GREEN BEANS
These green beans don't taste like they came out of a can. They are full of flavor and a family favorite. The vinegar gives them a real twist!
Provided by ALC553
Categories Vegetable
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Pour green beans into small cooking pot.
- Add Water, Vinegar, Boulion cube and Oil.
- Bring to a boil.
- Turn down to medium.Simmer for approximatly 45 minutes, or until most all the liquid has evaporated.
BEST BEAN SALAD
I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!
Provided by chemjo
Categories Salad Beans Three Bean Salad Recipes
Time 8h20m
Yield 18
Number Of Ingredients 13
Steps:
- Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
- Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g
Tips:
- Choose the right beans: Any type of bean can be canned, but some varieties are better suited for the process than others. Denser beans, such as chickpeas, kidney beans, and pinto beans, hold their shape well during canning. Avoid using softer beans, such as lima beans or black-eyed peas, as they may break down during processing.
- Soak the beans properly: Soaking the beans overnight helps to soften them and reduce their cooking time. Cover the beans with water by 2 inches and let them soak for at least 8 hours, or up to 24 hours. If you're short on time, you can quick-soak the beans by bringing them to a boil, then removing them from the heat and letting them soak for 1 hour.
- Use a vinegar-based canning liquid: The vinegar in the canning liquid helps to preserve the beans and gives them a tangy flavor. To make the canning liquid, combine 1 cup of vinegar, 1 cup of water, and 1 tablespoon of salt in a large pot. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
- Pack the beans into jars: Pack the soaked beans into clean glass jars, leaving 1 inch of headspace at the top of each jar. Add 1 teaspoon of salt to each jar.
- Pour the canning liquid over the beans: Pour the hot canning liquid over the beans, leaving 1 inch of headspace at the top of each jar.
- Seal the jars and process them: Seal the jars with clean lids and rings. Process the jars in a boiling water bath canner for the time specified in the recipe. (Processing times vary depending on the type of bean and the size of the jars.)
Conclusion:
Canning beans in vinegar is a great way to preserve them for later use. The process is relatively simple, and the resulting beans are delicious and versatile. They can be used in a variety of dishes, such as salads, soups, and stews. They can also be eaten on their own as a snack. So next time you have a bountiful harvest of beans, consider canning them in vinegar. It's a great way to enjoy fresh, nutritious beans all year long.
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