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

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.

Enjoy.

Link to How To video on YouTube:
http://www.youtube.com/watch?v=ivaKZ43HlMc

Canning Potatoes

1 lb of potatoes to every jar (We had 5 lbs. so 5 jars)

1 canning jar

1 jar lid

1 jar ring

2 tbsp vinegar

2 large pots

1 small pot

1 pressure canner

1 pinch of salt (1/4 tsp)

1 tsp lemon juice

1 magnetic wand

(We had 5lbs of potatoes so used 5X the jars, lids, and ring, lemon juice, and salt for every jar of potatoes.)

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. ***

Wash potatoes, remove any eyes.

Bring a separate pot of water to a boil. This water will be used to cover potatoes in jar/s.

In a large pot fill with water and bring it to a boil. Add potatoes.

Blanch potatoes for recommended time of 10 minutes. (I cooked mine for 5 minutes).

Remove potatoes from heat and strain in a strainer.

Using the jar grabber remove a jar from canner, empty excess water from jar.

Carefully pack potatoes into the jar leaving 1 inch of headspace.

Use the clean boiling water and ladle boiling water into jar/s leaving one inch from the rim.

Wipe off the rim of the jar.

Uses the magnetic wand to place a lid, then a ring on the jar/s, then hand tighten the ring.

Add jar/s back into canner with the jar grabber.

Pour vinegar into canner water. (This prevents jars from turning cloudy.)

Secure the lid onto canner and heat canner on high heat until you see a continuous stream of steam coming out from the pressure relief valve or heat for 6 minutes (This is a general time for when all the air has been pushed out of the canner. The air vent will pop up and stay up sometimes before you add the pressure regulator letting you know there is pressure inside the canner.)

Add the pressure regulator to the pressure relief valve and continue to cook on high heat until pressure dial gauge reaches 5lbs of pressure then reduce heat to medium high heat and let canner reach 10lbs of pressure slowly.

Once at 10 lbs pressure set timer for 40minutes and continuously adjust the heat to keep canner at the 10lbs of pressure.

After 40 minutes remove canner from heat and wait until air vent has gone down then it’s okay to open canner.

Remove jar/s (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.

Enjoy.

Peach & Nectarine Jam

Peach and Nectarine Jam

11 peaches or nectarines(or mix)

1/4 c lemon juice

1/2 cup water

4 1/2 c sugars

6 tbsp of Pectin

1 canner

1 cup of ice water

1 kitchen spoon (silverware)

1 jar funnel

1 pair of tongs

2 large pots

1 ladle or spoon

1 spatula

5 12oz canning jars

5 rings

5 lids

1 magnetic lid lifter

1 jar grabber

Rinse fruit.

Fill canner with water and set aside.

In a large pot bring water to a boil.

Carefully add peaches and nectarines into boiling water don't crowd the pot.

Remove them from boiling water into a bowl of ice water after 1 minute.(If peaches or nectarines aren't ripe leave them in boiling water for an additional minute or until skin will easily peel.)

Once all fruit is cool in ice water begin peeling the skin from the fruit make sure to remove all skin from fruit.
In another large bowl filled with water (enough water to cover the fruit) mix in lemon juice then add peeled fruit into the bowl.

Lightly stir fruit to make sure lemon juice water coats all fruits surfaces.

Wash your jars, lids and rings in hot soapy water then place them into the canner.

Bring canner to a boil on high heat, then turn off heat and leave on burner.

Cut out any brown spots on fruit and remove all pits.

On a cutting board cut fruit into medium size chunks.

Using a potato masher or a amerce mush or crush fruit until liquidly but with fruit chunks predominantly.

In cup or bowl mix the pectin with 1/4 cup of the sugar then set aside.

In a large pot on medium high heat add the fruit, mix in the pectin mixture then add the 1/2 cup of water.

Continuously stirring bring fruit mixture to a hard boil.

Once fruit mixture comes to a complete boil add remaining sugar. (Keep stirring.)

Bring fruit mixture back to a hard boil for 1 minute.

Place the spoon in the ice water and set aside.

Test the thickness of the jam by dipping the chilled spoon in jam and letting the spoon set at room temperature.

If the jam thickness isn't to your liking add another 1 to 3 tablespoons of pectin to jam and bring back to a hard boil for 1 minute.

Using the jar tongs carefully remove a jar from the canner and place on a clean surface.(Clean cutting board, or towel)

Wipe any excess water from the top of the jar (clean cloth) then using the funnel fill jar with jam to1/4 inch from the top of the jar.

Wipe away any jam that might be on the rim of the jar.

Use the magnetic wand and remove a lid from the canner and place lid onto top of the jar, then use the wand and remove a ring from the canner and carefully place onto jar and hand tighten.(Use only your hand no tools.)

Repeat canning steps for remaining jars.

Once all jars are fill will with jam add back into the canner carefully using tongs.

The water in the canner should be 2 inches above the jars.

Bring canner back to a roiling boil then let boil for 7 minutes.

After 7 minutes carefully remove the jars from the canner and let them cool in a draft free zone.

Listen for a popping sound that alerts you that the jars are sealed.

***If you push down on the center of a jars lid and it moves up and down making a popping noise then the jar isn't sealed.***

Store in dry, dark place.

They will hold up to a one year.

Recipe courtesy of PickYourOwn.org

         

   

Canning Pickles

5 LBS. of Fresh Cucumbers (or go by recommended amount on side of Ball’s Mix)

2 CUPS of Distilled White Vinegar

½ CUP of Ball’s Kosher Dill Pickle Mix Net w 13.4 oz

4 CUPS of Water

1 TSP of Mustard Seeds

2 TBSP of Sugar          

4 Canning Jars –with lids and rings

1 Canner (Large canning pot, used for canning)

1 Jar Grabber

1 Magnetic Wand (used for canning)

1 Ladle

 

If you are growing them fresh from the garden cut your selected cucumbers in either early morning or late evening.

Cut close to the cucumber.

Rinse cucumbers off in cold water.

Carefully rub your fingers down the cucumbers to remove the prickles.

Place cucumbers in a large bowl with ice water.

Cut the tips off both ends of the cucumbers to keep from turning into bitter pickles.

Place back into water.

You will need about 4 Canning Jars for about 5 lbs of cucumbers.  You need 4 rings, and 4 lids.

You must wash all jars, lids, and rings.

In a large canning pot filled with water to the 2nd ring on your Canner or until water is above your jars bring to a boil then carefully add your jars with the jar grabber. In a smaller pot add rings and lids then bring to a boil to get rid of any extra bacteria.

In a separate large pot stir in the distilled white vinegar, Ball’s Kosher Dill Pickle Mix, 4 cups of water, mustard seeds, sugar, and bring to a boil and let simmer. (This is your brine).

Carefully using your jar grabber remove a jar from canning pot, tilt to remove excess water. Keep the Canner boiling to process the pickles for later.

Add cucumbers into the jars as snug as you want or like the design in the video. 

Carefully ladle brine into cucumber filled jars to the first ring or leave about ½ inch head-space, make sure you don’t over fill the jars.

Once, cucumbers are in the jar wipe the top of the jar to remove excess liquid.

Add lid then the ring, tighten until snug (hand tighten) use only your hands, don't overly tighten.

Repeat with remaining jars.

Using your jar grabbers carefully add filled jars into the canning pot cover and let them process( let jars set in the boiling water bath). Set a timer for 10 minutes on high heat.

Once 10 minutes have passed carefully remove jars with grabber  and place on a clean surface either a towel or a cutting board and let the jars cool.

Listen for a popping sound that lets you know they are completely sealed.

Once cooled store in a dark, cool place (like a pantry or cabinet) and serve after at least 2 week.