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
Ladle
Funnel
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.
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