- Green beans
- Quart jars
- Lids and sealing rings
I love the ease of canned green beans in the winter. Even faster than frozen (plus they save room in the freezer) and waaay better than long-travelled grocery store "fresh" green beans in January. It probably would have been better to do this back in July with early green beans, but hey, it's September and better late than never. I did try one of the beans before I bought (I checked with the market vendor first; I'm not a bean-sneak-thief!), and it was fresh, crisp and tasty. Good stuff.
Directions for canning:
- Trim both ends of the green beans.
- Follow your pressure canner's instructions to double check that your pressure canner is ready to go.
- Wash your jars in hot soapy water and rinse well.
- Heat snap lids in a small pot of water to soften them.
- Stuff the beans in the jars, leaving one inch of head space. I don't know an elegant way to do this.
- Boil water and add to each jar, ensuring the head space remains.
- "Bubble" each jar with a skewer or chopstick to release any trapped air. Wipe each rim with a clean damp paper towel. Place a heated snap lid down and screw the ring on finger tip tight.
- Add hot water to your pressure canner. Mine requires 3 quarts; check your instructions to be sure for yours. Load up the canner and close it, following manufacturer instructions.
- At sea level, which I basically am, quarts of green beans take 25 minutes at 11 pounds pressure.
... And done!