Canning salads with beans

Description

This recipe yields 6 liters of finished salad. Now you will know too. Serve at the table or store in the pantry.

Instructions

1. 1

   Step 1

   Soak the beans in cold water in advance. Since they will swell, use twice as much water by volume. It is best to leave the beans soaking overnight. In the morning, boil them until par-cooked; on average this takes 25–30 minutes.

2. 2

   Step 2

   Wash and prepare the vegetables: Cut the tomatoes in half, remove the stem attachment areas, and mince the vegetables (you can use a meat grinder, grater, etc.). Peel the carrots and cut them into small cubes about 0.5 cm thick. Slice the peeled onion into half-rings or cubes. In the bell pepper, cut out the stem and remove the seeds. This is easiest and fastest if you cut it in half lengthwise. Then cut it into large pieces.

3. 3

   Step 3

   Place all prepared ingredients in a heavy-bottomed pot, add salt, sugar, vegetable oil, and mix everything well. Cover the pot with a lid, bring the contents to a boil over medium heat, then continue simmering for another hour on the lowest heat.

4. 4

   Step 4

   After one hour, add the vinegar, mix thoroughly, and simmer for another 5 minutes.

5. 5

   Step 5

   Remove from the heat and, while still hot, pack the bean and tomato salad into dry, sterilized jars. Seal the jars tightly (either with canning lids or screw-on lids), turn them upside down, wrap them, and leave until completely cooled (about 24 hours).