Gardening · Preserving

Canning Green Beans


Hello everyone, Jess here.  This summer has been so amazing.  God has truly blessed us this year with great weather, healthy families and an abundant of veggies in my garden.  Kyle and I plant a garden every year, but you never know what will turn out.  Last year we had one of the worst growing seasons in Ohio.  The rain and then heat just ruined any chance we had at having a nice garden.  Not to mention I was really pregnant and had a newborn in July.  This year however we were determined to have a productive season.


When we planned our garden out this spring I planned on lots of corn, beans and bell peppers…fast forward 3 months and now I’m overloaded with veggies.  Our stock of canned vegetables was almost depleted, but not anymore!  Yes, yes I know I could buy canned veggies at Aldi’s for next to nothing, however there is no better taste and feeling than opening a jar of green beans or un-thawing a bag of corn that was grown by yours truly!

I have had a lot of people say to me “wow I wish someone would have taught me how to can”.  Here’s the kicker, sure my family canned a little growing up.  Ultimately I taught myself by trial and error, also by leaning heavily on my Ball book.  My friend says I’m a 27 year old in a 80 year old’s body because I enjoy canning.

If there is anything to get yourself started on canning, it is green beans.  Most of the work is in picking and snapping (which I find to be sort of relaxing).  You can’t really mess up a jar of beans.  You don’t have to worry about acidity.  All you need to worry about is heating your jars, your lids and your beans.  If the lid seals you are in good shape.


Supplies needed to can beans:

-Pressure Canner

Ball Jars (I use Quart size for beans)

-Ball Lids (I use regular size lids)

Ball Utensil Set

-Salt (optional)

-Slotted Spoon

-Soup Spoon


The first chore is picking the beans and snapping the beans.  I break the ends off and then you can either  cut or break the beans into small pieces.  Keep the beans around 2-3 inches long because you want them to be uniform.

The next thing I do is wash the beans in the sink and get all of my pots ready.  I follow the directions on my pressure canner and start heating my jars up.  You don’t want to put hot beans in a cold jar because it could cause the jar to break or in my awful experience with candle making, EXPLODE.  I put the beans in a large pot with just enough water to cover.  Bring the beans to a boil and boil for 5 minutes.


Next up is putting the beans in the jars.  This needs to be a fairly quick step so that the jars and beans stay hot.  Make sure to start your lids too, you don’t want to boil them just keep them at a simmer.  I put 1 teaspoon of salt in each quart, but that is only for taste, it’s not a requirement.  Using my slotted spoon i pack the beans in the quart jar and once packed in tight using my soup spoon I fill the jar with the bean water the bottom of the rim.  Making sure the bubbles are out put the heated lid on and tighten your band, then place in the canner.  Once all of your beans are in jars you place the canner top on and start building your pressure.


Pressure canning is not at all dangerous as long as you follow the directions.  Don’t go getting curious and try to take the lid off until the pressure has gone all the way down. Each canner is different so just make sure you read the manual.

Quart sized jars call for 10 lbs of pressure for 25 minutes.  After the pressure is down take the jars out and set on the counter where they won’t be disturbed.  Soon you will hear the sweet sound of accomplishment when the lids pop, giving yourself a pat on the back because you DID IT!!

So give it a shot!  Worst case scenario is they don’t seal.  If you have any questions just let me know and I will do my best.  I’m not a all a pro.  I’m just a self-taught canner!  Thanks for stopping by and happy canning.

-Jess

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