HOMESTEAD LIFE: HOW TO PRESERVE GREEN BEANS
Green beans are one of the BEST vegetable you can eat (in my opinion)! There are so many different ways that you can make them, they are relatively inexpensive and they are packed full of essential vitamins and minerals.
Did you know that green beans contain Vitamin A, C and K, Folate (cell growth), Thiamine (cell function), Niacin (energy production), Calcium (bone health), Iron (growth and development), Magnesium (muscle and nerve functions, energy production), Phosphorous (filters waste), Potassium (tissue function) and Zinc (immune system).
Preserving green beans is a very easy process that only requires a few tools. I love being able to open my pantry and know that I have green beans, without added preservatives, ready for family dinner any night of the week!
Green Beans
Water
Canning Salt
Cutting Board
Pressure Canner (I prefer the 23 quart Presto Canner)
First you will need to trim the ends of the green beans. I try to line them up as evenly as possible, but that doesn’t always happen.
Once you’ve trimmed all of the ends put all of the green beans in a basin or clean sink and fill with water. I mix in about a cup of baking soda and let sit for 10-15 minutes. Then drain the water and rinse the green beans again.
While the green beans are soaking, prepare the jars and lids by sterilizing in boiling water. Because green beans are a low acid food they must be canned using the pressure canning method, not water bath canning. Prepare the pressure canner by placing the canning rack on the bottom of the pot and filling with 3 quarts of water. Bring to a slow simmer.
In another pot or tea kettle, bring several quarts of water to a boil. This will be used to fill the jars after they’ve been packed.
Now that the green beans are clean, you will use what is called the “cold pack method” to pack the beans in jars and prepare them for the canner. This means that the green beans are not cooked prior to putting them in the jar, they are packed in raw.
Pack green beans into sterilized jars tightly to 1 inch head space. Add 1 teaspoon canning salt, then fill jars with boiling water maintaining 1 inch head space.
Use a bubble remover tool to go around the edges and make sure there are no bubbles in the bottom. Wipe rims. Secure lids and rings to fingertip tight.
Lower jars into water using a jar lifter.
Secure the lid on top and increase heat so that the water comes to a vigorous boil. Once your pressure canner starts releasing a steady stream of steam, set a timer for 10 minutes. After 10 minutes, place your pressure regulator (weight) on the vent pipe.
Once it has reached 11 pounds pressure, process for 20 minutes/pints OR 25 minutes/quarts. Be sure to adjust the amount of pressure for your elevation.
When the time is completed, turn off the heat and let it vent pressure naturally. Once pressure has reached zero, remove the pressure regulator and open the lid.
Remove jars using the jar lifter. Place jars on a towel or cooling rack, 1 inch apart. Allow jars to cool naturally (and undisturbed) for 12 to 24 hours before checking for a seal.
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