- Fresh Green Beans
- Boiling water
- salt (optional-I don't use any)
Living here in the deep South canning is a much safer way to preserve our garden crops in comparison to freezing them. There is always that threat of a hurricane and being without electricity for 2-3 weeks or the issue of having enough space in your freezer. I must say, I enjoy canning. Not only is it rewarding but fun. Green beans are the first and the easiest of the season, hope you give them a try.
Fill your Pressure Canner with 4 inches of hot tap water. Put it on the stove over low heat, with the lid off to get the water heating up.
In a separate pot, fill with water and bring to boil, making sure you have enough to fill your jars to cover your beans. I usually fill my tea kettle’s up for this.
Check your jars to make sure there are no chips or cracks. Sterilize your canning jars and lids. I run mine through the dishwasher and submerge them and the lids into a large pot of almost boiling water while preparing my beans.
Wash the green beans.
Trim the ends and cut into smaller pieces 1-2 inches.
Remove the jars from the pot of boiling water and pack the beans into the jars fairly tightly, leaving l inch space at the Top of the jar.
Fill the jars with the boiling water; leaving 1 inch at the top but the beans should be covered.
Add salt if using.
Put the sterilized lids and seal them by putting a sterilized ring on and screwing it down snugly.
Using jar tongs, put the jars on the rack in a Pressure Canner. The water should be about 3 inches by now, if not add more hot water so the depth is 3 inches.
Twist the canner lid into place but leave the weight or valve open.
Turn heat to high
Let the canner vent steam for 10 minutes
Put the weight on and let the pressure build to 11 pounds.
Process for 25 minutes. Timing starts once the pressure hits 10 pounds. Adjust the heat, as needed to maintain 10 pounds of pressure or put your valve to 10 pounds.
IT IS IMPORTANT TO LEARN HOW TO OPERATE YOUR PRESSURE CANNER BY READING THE OWNER’S MANUAL THAT CAME WITH YOUR PARTICULAR CANNER.
After 25 minutes, turn off the heat and let the canner cool down before removing the weight to allow the steam to escape.
Remove the jars.
Jar lifting tongs