Canning Green Beans

To save the taste and flavor of fresh green beans year-round, it needs to be preserved and canned. This article will give you information about canning green beans.

Green beans, also known as string or runner beans, are full health benefits. They are an excellent source of dietary fiber, folate, potassium, iron, vitamin C, vitamin K, manganese, etc. They can easily be grown at home, or purchased from the market from summer through early fall. Fresh beans are bright green and crunchy. They are normally picked at an early stage, almost when they are immature and the inner bean is just beginning to form. In season, they are inexpensive, however, once the season is over they not only become expensive but are difficult to get. For those who want to relish the taste of green beans any time of the year, canning green beans is the answer.

Canning Green Beans Instructions

The best green beans for canning are when they are tender, crunchy and bright green in color. Any disfigured or discolored beans should be discarded. It would be better to have them picked directly from the farms, or from a seller who can assure of 'no insecticide sprayed beans'. If one plans to use the beans from their home grown vegetable garden, it would be all the more better.

Ingredients needed

Fresh green beans

Plenty of fresh water

Salt

Materials required

Pressure canner

A large pot

Ladles

Knife

Canning jar with lids

Instructions

Sterilize all home canning equipment like the knife, canning jars, etc and keep aside. Rinse green beans thoroughly under running water and drain off all water. Using a sharp knife, string the beans and cut or break them with fingers into desired length. Fill the pressure canner with water, and let it boil over low or medium heat. Heat water uncovered. Add the cut green beans in the canning jars, kind of stuff it, leave just an inch of the jar top empty. Add salt to it.

Heat water in a large pot. Add this hot boiling water to the green bean jar, fill it to the top. Use the ladle to poke around the beans to push more water in it. Place jar lids firmly on the jars. Place all the jars together in the canner and add more boiling water in it. The water inside the canner should at least be three to four inches deep. Place the canner on high flame, and allow the steam to escape for five minutes. Place the canner lid on it and secure it by fastening its latches and bolts. Maintain the same pressure for 15 to 20 minutes. Take canner off the flame, and let it cool down completely; or if one has a pressure gauge, then let the gauge drop down to zero. Wait another five to ten minutes, before unfastening the canner.

Take the jars out carefully, use gloves as the steam from the canner can hurt you. Let the jars cool down, it would take at least 12 hours. Check all the jar lids to ensure they are well fitted and screwed in.

Canning green beans requires very little time, especially if you leave your jars to cool off overnight. This homemade recipe for canning green beans will ensure that your beans are healthy as they carry no preservatives. Now you don't have to worry about not getting fresh beans for your meals, just open the jar lid, and dig into healthy green beans!