Monday, July 15, 2013

Canning Green Beans

Canning Greenbeans is rather simple and today I'm going to share how I do it.
First of course you have to pick the green beans. And then you have to snap them. I take the tops and tails off of mine and then snap into several inch pieces. Then I wash them in a colander. 
 Next I start a large stockpot of water on the stove and bring it to a boil.
I stuff all of my clean jars with the beans. I use pint size mainly to can green beans in. For each pint jar you add 1/2 tsp. of salt. (for quarts you would use 1 tsp.) I use Canning salt. Then you pour the boiling water into each jar until it is 2 inches from the top of the jar. Covering the green beans.
 While you are ladling water into the jars, get a little saucepan and put your flat lids into it along with some water enough to cover the lids and bring them to a simmer. Cover your jars with the flat lids and then screw on the rings securely.
 Put the jars of beans into your pressure canner. (pressure canner will have several inches of water on the bottom). Secure the lid on the pressure canner, set on a heated stove burner and then wait for the pressure to build to 10 lbs. Once you have 10 lbs pressure, process the green beans for 20 minutes. Allow pressure canner to come back down to 0 pressure before you unscrew the lid and take your jars out. Allow the jars to rest on your counter for at least 12 hours before you unscrew the ring lids and put them away.
Congratulations! You just read how to can green beans! Now go can some yourself! ;)
 

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