Since ancient times haricot is appreciated fine flavoring, nutritive and health giving qualities. It is especially rich with sulfur which is necessary at a disease of bronchial tubes, intestinal infections and skin diseases. Conservation allows to keep practically all vitamins and useful substances which are contained in haricot and to stock up with this useful product for the winter period.
It is required to you
- 3 kg of a young bean;
- 80% acetic essence (depending on the number of cans);
- 150 g of salt.
Instruction
1. Touch young haricot and select pods with fleshy shutters and underdeveloped seeds, remove the pods damaged by insects and spoiled. Carefully wash their baking plate with cold water and cut off a little since the ends then cut pods on pieces about 4-5 centimeter long.
2. Fill with cold water a pan of 6-7 liters. Put it on fire and let's water begin to boil. Then in the boiling water for 5-7 minutes lower the cut haricot pods. While haricot is blanched, prepare five-percent saline solution. For this purpose dissolve 150 grams of salt in three liters of water.
3. Accurately by means of a skimmer take out haricot pieces from hot water and at once cool, having shifted in cold (correctly prepared haricot gains dark green color and becomes elastic). Densely stamp pieces in clean banks on a coat hanger and fill in it with hot five-percent saline solution then cover banks. Sterilize the jars with haricot in not corked look in the boiling water within half an hour. At the end of sterilization add 80% acetic essence (on a one-liter jar it is necessary to add one tablespoon of essence) to canned food.
4. Roll up banks and turn upside down, cover them with a blanket and leave in such look before full cooling. Then remove canned food to the storeroom or the basement for storage (the room surely has to be dark and cool). Before consumption of tinned haricot surely merge all liquid from banks, carefully wash out haricot or kill her not less than for 4-5 hours in cold water. After soaking you can start at once preparation, for example: fry haricot on oil with vegetables or egg. The taste of haricot will remind fresh, differing from it only in a subtle sourish shade.