Canning Green Beans for Food Storage
Servings: 9 pints
- 10 pounds of string beans (green yellow wax, purple, or other snap bean)
- Canning salt optional
- Pressure Canner
- Large Pot of Boiling Water
- Small Pot of Water Over Low Heat
- 9 Pint Jars
- Lids and Bands
- Magnetic Lid Lifter
- Jar Lifter
- Canning Funnel
- Bubble Popper
- Kitchen Towels
Prepare your string beans by rinsing, remove string, trim ends and snap or cut into 1-inch pieces.
Wash your jars and lids in warm, soapy water and rinse thoroughly. Place jar rack into pressure canner, set jars in the canner, add water to the jars and fill canner to around 3-inches. Cover and and boil jars for 10 minutes to sterilize. Add lids to a small pot over low heat to soften the seal. Keep jars and lids warm until ready to use. Fill your large pot with fresh, clean water and bring to a boil.
Spread a kitchen towel on your counter. Use your jar lifter to remove warm jars from the canner, tilt to drain the water back into the canner, and line up the jars on kitchen towel. Use your canning funnel and raw pack the string beans into the jars. Try to pack them in tightly while leaving a 1-inch headspace. If you are using canning salt, add 1/2 tsp per pint jar.
Ladle boiling water over string beans and fill the jar maintaining the 1-inch headspace. Remove air bubbles with the bubble popper and wipe rim. Use your magnetic lid lifter to lift lids out of the warm water, center lid on jar, and screw on band until it is fingertip tight.
Using your jar lifter, place the jars carefully into pressure canner leaving space in between them. Once jars are all in canner, adjust the water level per your pressure canner’s instructions. If adding water, use the hot water from your large pot.
Close the pressure canner and secure the lid. Leave the vent open, adjust the heat to medium-high, and bring the canner to a boil. Allow the pressure canner to vent for 10 minutes, then place weight on the vent. Allow pressure to reach 10 pounds and process pints for 20 minutes at altitudes of less than 1,000 ft. Follow the directions for your pressure canner and adjust processing time for your altitude if necessary.
When processing time is complete, turn off heat and allow pressure canner to cool down on its own (approximately 1 hour).
When pressure canner is cooled down, spread a kitchen towel on counter, unlock cover and remove it by tilting lid away from you so that steam does not burn your face. Allow a few minutes for the jars to adjust to the change in pressure. Use a jar lifter to lift jars carefully from canner and place on towel. Allow the jars to cool for 12 to 24-hours. You should hear the satisfactory “ping” of the jar lids sealing.
After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center. The lid should not pop up. If the lid flexes up and down when center is pressed, it did not seal. Refrigerate jar and use up within a few days.
Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12 months. Yields 9 pints.
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