First, we wash the green beans well, removing any dirt residue;
Now let’s trim the two ends, then let’s soak them and wash them well;
For greater cleanliness we can add a teaspoon of bicarbonate and soak them for at least 20 minutes;
Once the time has passed, we rinse our green beans well, then we place them in a colander to eliminate all the water;
Now let’s proceed by washing the cherry tomatoes and basil leaves thoroughly, after which we drain them and pat them dry with absorbent paper or a cotton cloth;
Now we cut the cherry tomatoes into two or four parts, depending on their size;
Now let’s take the jars (which we have taken care to sterilize, an essential step to avoid the risk of botulism:
I proceed in this way: I place the jars in a pot, cover them completely with water, bring to the boil and boil for 10 minutes. I turn off the gas and take them out, arrange them on the clean cloth upside down until they are well dried;
After that we place some tomatoes cut in half or into quarters on the bottom of the Boccacci;
Now we place the green beans trying to arrange them well, they must remain straight;
Then we add, half a teaspoon of salt, then we add two fingers of water (20 ml per mouthful);
We place the basil, pressing to fill as much space as possible;
We finish with more tomatoes, more basil and another half teaspoon of salt;
We close the jars hermetically;
Take a large pot, put a cotton cloth on the bottom, place the jars, spacing them out with other cloths, so that they don’t knock against each other when boiling, and fill with water;
We put the pan on the heat and when it starts to boil we cook for 40 minutes;
After that we turn off the flame and let the jars cool in the pan;
Our jarred green bean and tomato preserve is ready, let it rest for at least 15 days before enjoying it!
