you need
    • beans;
  • salt;
  • pan of not less than 2 liters and 5 liter saucepan;
  • jars, glass;
  • lids for canning.
Guide
1
loop through and rinse beans.Pour it into the pan, cover with plenty of water and put to soak the night, at least 5 hours.When soaking the beans soften it, are increasing in volume and gain weight.Also, during steeping broken harmful to humans substances contained in the beans: fazin glycoside, fazeolunatin and water soluble oligosaccharides bean, are not perceived by the human body.After soaking, drain the resulting solution, cover with a new large volume of water and put to boil, stirring occasionally so the beans are not stuck to the bottom of the pan.
2
Boil the beans for one and a half hours.When the water boils away half, salt to taste.Keep boiling was not strong enough.Is of great importance to the preparation of
the beans in the pot was constantly high temperature.In this case, the harmful substances in broken beans.If you cook the legumes in a bowl designed to slow cooking, the toxins will only increase its effect.At the end of cooking, add if necessary spices: bay leaf, pepper and others. Beans are ready, if has become so soft that it can be cut with a spoon.
3
Banks wash and sterilize.This can be done in an oven, and steam, and in the microwave.At the same time, wash and sterilize lids.Fill jars ready cooked beans evenly pour the remaining liquid to cover the beans.But at the same time, leave the jars by at least 1 cm. Five-liter pot to prepare a water bath.It's enough to lay on the bottom of the pot folded in several layers of cloth or towel.Place in a pot filled with beans cans and pour the boiling water.Pasteurized banks depending on their size: half-liter - 15 minutes, a 700-gram - 20 minutes liter - 30 minutes.Roll up the banks sterilized lids.