Canned white beans

You are used to eating canned white beans with tomato sauce. They sell it in such small jars. Well, this kind of food is quite suitable for the city. But, if you have a cottage or a village house, the walls of which are covered with bean shoots, then why buy when you can do it yourself. Preserve beans for the winter according to this recipe. By the way, for lovers of spicy beans, you can also add red hot pepper to the recipe.
Beans are harvested immediately before canning. We need the youngest, freshest beans. Those that are still in almost green pods. Overripe beans are rough and can bring an unpleasant taste to the food.
We extract our young beans from the pods and soak them in cold water for five hours. We throw it into a colander, rinse it and dry it a little. You can, for example, put it on paper towels spread out. In a large saucepan, boil salted water and pour the beans into it. The seeds should be boiled until half cooked. Ripe tomatoes are rubbed on a grater, salt, pepper, mixed with chopped herbs, brought to a boil and left to languish on low heat. We put the beans in sterilized jars not reaching about 3-4 cm to the top. Pour boiling tomato. Cover with lids and sterilize in a steam bath for 80 minutes. Then we twist the lids, turn the jars over and wrap them in a blanket for slow cooling.