Had a day off today wither I wanted it or not. So I was able to can the green beans I picked. I ended up with 6 pint jars and some left over for supper. I’m thinking I’ll go up in the garden and pull up one of the potato plants and put the small potatoes in with the beans. If only I had some bacon to add to it. Now that is yummy, but fattening. Ah.
Anyway here’s a tutorial, of sorts, about canning green beans.
Wash your beans and snap them or cut them, I used scissors, into about 1 1/2″ links.
Place your cut green beans in a enamel or stainless steel pot and cover slightly with water. Place on stove and bring to a boil. Boil for 3 minutes. Place your canner on the stove and add 2″ of water and bring to a low boil. Make sure your canner has a rack in the bottom of it to keep the jars off the bottom of the canner.
While the green beans are heating to a boil get your jars, lids, rings, canning salt, scoop or measuring cup, tongs, and bubble free-er at the ready. My mother taught me to place my lids in a stainless steel saucepan (see Pic #2 above) covering them with water. Bring the water to a slight boil and reduce heat to low; just enough to keep the water good and hot. This softens the rubber on the lids and allows them to seal better when placed on the jar.
Once the green beans have boiled for 3 minutes use your scoop or measuring cup to pour them into the jars. Add 1/2 teaspoon of salt to each pint jar and fill the jar to within a 1/2″ from the top with the liquid from the green bean pot. Now you’ll want to remove any air that is trapped in amoung the green beans. I use a bubble free-er which is a thin flat plastic stick. You use the stick by sliding it along the inside sides of the jar. If you don’t have a bubble free-er you can gently tap the bottom of the jar on your towel covered counter. You should see bubbles coming to the top. Next wipe the top rim of the jar with a clean moist dish cloth. Remove the lid from the hot water, with a pair of tongs, and place on top of the jar. Immediately screw the ring on the jar. You might have to use your dish cloth to hold the jar while you tighten the ring.
Place your jars in your canner leaving some space between the jars. Next tighten down your canner lid, leaving your pressure valve open for 7 to 8 minutes and then close it. According to my Kerr canning book you bring the canner to 10 lbs. of pressure and let stay there 20 minutes for pints. DO NOT LEAVE YOUR CANNER UNATTENDED. Keep your eye on the pressure dial incase you need to raise or lower the temp. setting on your burner (stove). It may take up to 10 minutes or more for the canner to reach 10 lbs of pressure. Hang in there.
After 20 minutes remove the canner from the stove and let sit until the pressure dial has gone down to zero and the canner has cooled some. Remove your lid and take your jars out. Sit them on a towel, away from a draft, and allow them to cool and listen for that wonderful lid popping sound of a successfully sealed jar.
Note: The canner I use belonged to my mother. I’m not sure how old it is.
Home canned things are so pretty.
Oh yeah, while the green beans were in the canner I made two quart jars of dilled mixed vegies: cucumbers, sweet banana peppers, and onions.
Tutoral to come…
Good news! Sears called the other day and said my Craftsman Mini Tiller was not fixable and they would replace it. I went to town this afternoon and got a brand new one. YEAH!
May YOUR garden produce beyond your expectations.