Wednesday, August 22, 2012

How to do Canning Green Beans

Canning Green Beans

3 lbs. fresh green beans
2 1/2 tsp kosher salt
2 quart jars
2 quart lids
2 quart rings
1 pint jar
1 pint lids
1 pint rings
2 tbsp vinegar

  Wash jars, lids, and rings in hot soapy water. Check for any scratches or cracks in jars, if any discard jar.
Sterilize jars. ***Place rack in the pressure canner and place jars on the rack.  Fill jars halfway with water and add 2 to 3 inches (5 to 7.5 cm) of water to the canner.  Bring water to a simmer (180F degrees/82Cdegrees) over medium heat and maintain the simmer until you’re ready to use the jars. Do not boil. ***
***Sterilize lids and rings in small separate pot for easier accessibility.  Place in small pot filled with water and bring to a boil. ***

If green beans are coming from your garden pick your green beans in early morning or late afternoon.( Less Stress On the Plant) 
Cut the tips off of the green beans.
Then cut green bean into either third, halves, or leave whole (as desired).
In a large bowl soak green beans in water for 5 minutes. 
Carefully, remove jars and pour out all water.
Drain green beans thoroughly, don’t have excess water in green beans. (Cold water in hot jars could cause cracking.)
Cautiously, pack green beans into hot jars; leave 1 inch headspace from top of jar.
Add 1 teaspoon of salt into quart jars. (Add 1/2 teaspoon of salt into pint jar.)
Bring a large pot of water to boil. This water will be used to cover potatoes in the jar/s.
Ladle boiling water into jar; covering the vegetables still leaving 1 inch headspace from the top of the jar.
Gently slide a bubble remover or a plastic spatula along the inside of the jar to remove any air pockets. (Keep air bubbles out that can cause mold from forming.)
Wipe the rim of the jar. Then add the lid follow with the ring.
Hands tighten the ring.
Repeat with remaining jars.
Place jars into the pressure canner.
Adjust water level if needed.
Pour vinegar into canner water. (This prevents jars from turning cloudy.)
Lock lid on the canner and bring to a boil over medium high heat.
Vent steam for 10 minutes, then close vent.
Continue heating to achieve 10lbs pressure and maintain pressure to process for 25 minutes.
Remove canner from heat and wait until air vent has gone down then its okay to open canner.
Remove jars (use jar grabber) place on a heat resistant surface (A thick towel, or a cutting board) in a dry, draft free zone.
Once cool store in a dark dry place.
They hold up for 1 year.

Link to How To video on YouTube:

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