Canning Green Beans

There is something special about canning green beans that you grew yourself or, if you can't grow your own green beans canning those purchased directly from a local farmer. To get as much benefit from the beans as possible, try to can only organic beans.

If you are canning green beans for the first time you will need canning equipment such as canning jars, lids, a pressure canner or a galvanized hot bath canner. Keep in mind that the United States Department of Agriculture (USDA) recommends most vegetables be pressure canned, including green beans.

How to can green beans
To preserve freshness, green beans should be picked and canned within hours. Wash the jars, lids and rings with hot soapy water and then sterilize them in a dishwasher before canning. Keep the lids and rings in a kettle of hot water until you are ready to place the lids on the jars.

Wash your beans several times, drain them, snip off the blossom ends and then snap the beans into one inch pieces. Pack into hot sterilized jars, add one teaspoon of salt to each quart, and fill to within one inch of the top with boiling water. Wipe the rim of the jar with a clean, wet, hot wash cloth and place the lid and ring on. Twist the ring into place securely and place the jars into a pressure canner.

When using a pressure canner, always follow the directions that came with the device. Quart jars of green beans generally require approximately 25 minutes of pressure cooking at 10 pounds pressure.

Four Pints Dilly Beans
Ingredients You Will Need:
Fresh green beans, whole
¼ cup Kosher salt
2 ½ cups vinegar
2 ½ cups water
1 teaspoon cayenne pepper
4 cloves garlic
4 heads dill

Sterilize four pint jars, lids and rings and keep hot until ready to use.
Make the brine by bringing the salt, vinegar and water to a boil.

Wash the beans several times, drain and cut the blossoms ends. Do not cut the beans. Stuff the jars with as many beans as possible. The easiest way to do this is to place the jar on its side while you fill it.

To each jar add one clove garlic, one dill head and one fourth teaspoon cayenne pepper. Fill the jars to one half inch from the top with the boiling brine. Wipe the rims and adjust the lids and rings.

Process the pints for 10 minutes in a kettle filled with boiling water. Make sure the jars are covered by at least two inches of boiling water and that the water reaches a full rolling boil. Remove the jars immediately with canning tongs.

Place the jars on a counter away from drafts and let cool for 24 hours before washing them. Before storing them in the pantry, remove the rings and wash the jars. Rings can be reused.

Note: Dilly beans have vinegar included, which changed the acidic level. When the acidic level is high enough, pressure canning is not necessary. If you are concerned about the safety of making dilly green beans, contact the USDA for further instructions.

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It used to be that the home canning process was the only way to preserve meats, fruits and vegetables, and jams and jellies. But even though modern conveniences have made preserving food a choice rather than a necessity, home canning remains a satisfying way to reap the bounty from your garden. Home canning isn't difficult to learn, but you do need to adhere to some strict safety guidelines to ensure that what you preserve can be safely eaten.

If you plan on canning pears, it's important to understand how to determine the best time and types of pears to pick. Though pears ripen across the United States from August through October, few commercially grown pears are ever allowed to ripen on the trees. Instead, pears are picked early to prevent disease and insect infestation.

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