Guest post written by Elizabeth Fogle of http://pgfarmcolorado.blogspot.com/
I have finally mastered growing green beans! It took me 3 years to get it right and I’m so excited to finally have a huge green bean harvest.
I love home canned green beans in the winter and have grown to hate the store bought stuff. I know exactly what is going into my jars, and what kind of seeds I planted.
To Can Green Beans
1. To can, sterilize jars, lids and rings and pack beans into jars leaving 1 inch of head space.
2. Add 1 teaspoon of Salt (optional).
3. Add filtered water leaving 1 inch of head space.
4. Wipe rim.
5. Add lid and ring. Tighten fingertip tight.
6. Process in a pressure canner. 25 minutes for quarts or 20 minutes for pints.
7. Label with contents and date.
Knowing What You Eat
Enjoy the fact that you know everything that went into your jar.
It takes me about 2 hours to pick enough green beans for 6 quarts. Another 2-3 hours to snap them all so that they are ready to pack in to jars. This is a great activity to do while watching a movie or two.
Guest post written by Elizabeth Fogle of http://pgfarmcolorado.blogspot.com/
About the author: I am a wife and mother trying to provide the best for my family. I love canning, gardening, sewing, quilting, and homesteading. I started this blog to help bring money into my family, but now I do it so that future generations may look up valuable soon to be lost information.
This article was originally published at Ready Nutrition™ on September 3rd, 2013
Cook’s Illustrated said that you could blanche basel (for example)
then cool it fast, prepare it and even freeze it and the color
would be set bright green. I’ve never seen bright green
canned green beans.
Is there any reason you couldn’t do the same when canning
green beans?
I have been water bath canning green beans for 40 years.
I just ate a can last summer labeled 1992.
Yep– 20 years. And 15 year old water bath tomatoes and tomato juice were eaten here also.