Our green beans are coming in nicely this year and not a moment too soon! We had to breakdown and buy a few cans of store bought green beans not too long ago. What a shame. But happily we have already canned our second batch of contender green beans this season. Contender green beans are string-less. That makes life a whole lot easier, but we also will have some half-runners coming in later. They have strings, but they are just such a tasty bean they are worth the effort. If you are harvesting your own seeds from your beans don’t plant contender and other varieties with strings at the same time or they will cross pollinate. There’s no telling what you’ll end up with the next year!
|Snapped Contender Green Beans|
So, how about a little canning tutorial?
- Green beans (Approximately 2 pounds per quart jar)
- Salt (Optional)
- Large Pot
- Canning Jars
- Canning Lids and Rings
- Jar Grabber
- Magnetic Lid Lifter
- Jar Funnel
- Pressure Canner
Pick, Snap and String (If Needed), Wash
|Snapped Green Beans|
|Rinsing Snapped Green Beans|
Blanch Green Beans for Hot Packing
|Blanching Green Beans – These are Ready to be Removed from Heat.|
Prepare Jars and Lids
|Warming Canning Lids|
Remove blanched green beans from heat. Pack beans into jars until full.
|Hot Packing Beans|
Because green beans are so large there will be a lot of unused air space in the jar. With a tablespoon pack the beans down to remove some of the air. Do not excessively pack them. Simply pack them down just enough to add a little more beans.
|Gently Packing Green Beans Down to Remove Air|
For a little extra flair you can add a few chopped onions and/or peppers. We didn’t with these. Some of our children do not like them that way so we only do a few jars of special “Fiesta Green Beans”. Add more green beans leaving 1 inch of head space. Add 1 teaspoon of salt to quart jars and 1/2 teaspoon of salt to pint jars. This is optional for flavor and not required to preserve the beans.
|Add 1 Teaspoon of Salt Per Quart Jar|
See that string we missed? We didn’t see it until looking at the pictures. It’ll be ok, we’ll remove it when we eat them. It isn’t desirable, but it is not a catastrophe.
Fill with water from cooked beans to 1 inch headspace. Double check headspace and remove or add water as needed.
|Checking for 1 Inch Headspace|
Wipe rims clean, center hot lids on jar, tighten rings until fingertip tight. Do not over tighten.
Low acid foods (like peas, beans, potatoes, carrots, and meats) must be preserved in a pressure canner. Place jars into preheated pressure canner using jar grabber. Quart and pint jars can be combined in a single canning session. However, if you are using a tall pressure canner and are filling with a second layer of jars make sure your first layer are all of the same size (except maybe the center ones). Securely place the lid on the pressure canner. Turn heat to high and allow canner to vent for 10 minutes. Apply 10 pounds of pressure. Once 10 pounds of pressure have been reached process for 25 minutes for quarts and 20 minutes for pints. Adjust heat as needed to maintain 10 pounds of pressure.
When the time is up turn the heat off and wait for dial/gauge to register 0 pounds of pressure. Do not attempt to rush this process or remove the weight early. Once it has reached 0 pounds of pressure remove the weight and canner lid. Remove the jars with a jar grabber and set on a towel with an inch or so of space between them to cool. It does not take long to start hearing the pops of the centers sealing. Music to our ears! After 24 hours check all lids for a proper seal. Properly sealed lids will not flex up and down when pressed in the center.
|6 Quarts of Canned Green Beans|