Curried Green Beans For Canning Food
GREEN BEANS-CANNING-RAW PACK
Make and share this Green Beans-Canning-Raw Pack recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 35m
Yield 4 quart
Number Of Ingredients 3
Steps:
- Wash beans.
- Drain.
- Remove strings and trim ends.
- Cut into 2 inch pieces.
- Pack beans into a hot quart jar leaving 1 inch head space.
- Add Salt.
- Ladle boiling water over beans-again leaving 1 inch head space.
- Wipe rims and adjust 2 piece caps.
- Process quarts for 25 minutes at 10 pounds pressure.
- **Shouldyou wish to use pints use 1/2 t salt and process 20 minutes at 10 pounds pressure.
GARLIC CANNED GREEN BEANS
I love green beans and garlic, so I decided to add garlic cloves to my beans as I was canning them. This is much healthier for you than what you get in the grocery store and tastes better, too.
Provided by kwlabear
Categories Vegetable
Time 3h
Yield 8 Pints
Number Of Ingredients 4
Steps:
- Wash and break green beans, then wash and rinse again.
- Put into large pot, cover with water and bring to boil. Let boil 5-10 minutes.
- Meanwhile, sterilize jars in boiling water bath and sterilize seals.
- Place 1 garlic clove into jars.
- Ladle green beans into hot jars, then fill jars with hot bean water, making sure to leave 1/4 inch headspace.
- Add 1/4 tsp salt to each pint.
- Wipe rims of jars, place hot seals on jars and tighten bands.
- Place in pressure canner and process 20 minutes at 10 lbs pressure.
Nutrition Facts : Calories 88.2, Fat 0.3, SaturatedFat 0.1, Sodium 17.1, Carbohydrate 20.3, Fiber 9.7, Sugar 4, Protein 5.2
CURRIED GREEN BEANS (FOR CANNING)
Some time ago someone was looking for a recipe to help cope with a green bean glut, and I could not find this old standby recipe. Here it is at last. It's very simple with no fancy added tastes. In South Africa this is popular as a salad, especially with grilled meats. In fact, most of us would not dream of heating it up! It does not have to be canned, though: make a smaller quantity, leave in the fridge for a day or more to develop its flavor, and serve as suggested! Follow the rules for safe bottling: I repeat it at the end of the instructions. The method has been used for maybe a couple of centuries in South Africa, and is completely safe. A great way to feel virtuous and thrifty!!
Provided by Zurie
Categories Vegetable
Time 1h15m
Yield 8 lbs
Number Of Ingredients 7
Steps:
- (Clean jars and tops. I put mine on a metal tin in a cold oven, heat the oven to about 325 deg F/160 deg C, and keep them there until needed. The jars should stay at that temperature for at least 10 minutes. The method hasn't ever failed me and is easier than boiling. To use, simply take out the entire oven tin, which will also help catch the inevitable drips when you fill the bottles).
- Cook the beans, onions and salt in just enough water to permit them to simmer without burning.
- When the water has boiled away and the beans are tender, add 2 cups of the vinegar plus the 2 cups sugar. Simmer for a few minutes, stirring a few times.
- Mix the curry powder into the cornstarch, and mix into the leftover cup of vinegar.
- Pour this curry mixture over the beans, and simmer just until mixture thickens and is cooked through.
- *If the beans are ready (Step 3) and there is still water in the pot, simply drain it off by holding a sieve before the pot.
- Ladle the beans while still boiling hot into the sterlised jars, and using a dry cloth seal immediately.
- (You might have to wipe the tops of the bottles carefully with a HOT, wet, CLEAN towel before sealing with the tops. Be very careful not to burn yourself in the bottling process!).
- When cool, clean the bottles, label, and store in a cool dark cupboard or pantry.
- And I do not have the least idea how many bottles you'll get or how long the process takes (I've never noticed!) -- sorry! The numbers below is a wild guess.
Nutrition Facts : Calories 359.5, Fat 0.7, SaturatedFat 0.1, Sodium 896.9, Carbohydrate 88.5, Fiber 13.7, Sugar 59.6, Protein 7.5
GREEN BEAN CURRY
I ate this with rice or coconut roti almost every evening in Sri Lanka-- I could not get enough of it! Using fresh ingredients is of the utmost importance. Some of the ingredients may be difficult to find, but they really are essential. This goes very well with rice as a vegetarian entree or alone as a side dish.
Provided by AlliePeacock
Categories Side Dish Vegetables Green Beans
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 11.2 g, Fat 6.6 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 9.6 mg, Sugar 2.8 g
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