Canning Green Beans

October 18, 2019

Canning Green Beans

Hi Sweet Friends!

Today, we are canning Green Beans! It's a glorious 56 degrees out and a perfect time for canning. I can open up the house and let all the heat escape before noon. Hubby has everything ready and we will begin!

Our 2019 beans were a fail! Sadly!

Sadly, our beans did not fair well this year and we had to resort to shopping at the Farmer's Market. And it is OK to do this when your crops fail!! Get your canning on!

We have no clue as to what happened this year, the weather was a contributing factor, but other gardeners in the area had the same problems. So, it wasn't a surprise to see our neighbors doing the same thing as we were; buying our canning veggies at the Farmer's Market.

These green beans were wonderfully long! The average length was 7 inches and the longest was 10inches.

These are the few green beans we grew this year.

Directions:

Make sure the beans are cleaned and rinsed again,

Trim the curled end tips. Don't use any beans that are droopy or underdeveloped.

Now, cut off the other ends of the green beans. If the beans are string beans, then pull off the strings when you cut the ends.

These are stringless beans so they are just cut after the ends are trimmed.

Cut the beans at about 1-inch pieces and place the beans in a large cooking pot.

Cover the beans with hot water and put on the stove to boil.

Set the temperature to High until the beans are at a rolling boil,

When the water comes to a rolling boil, set the timer for 5 minutes and boil the beans.
Turn off the heat and ladle into the hot jars.

Pack the hot beans into hot sterilized jars, wipe the lip of each jar, add 1 tsp of canning salt to each jar, set the lid seal on each jar, and place the ring on each jar lid seal.

Place the jars into the hot water of the Pressure Canner.

Process the jars of beans according to this chart and your area.

We are at high altitude and our processing time may be different than yours.

Process the jars as per directions on the chart.

After jars have processed the right amount of time, leave them in the Pressure Canner until the steam has released and the canner has come to room temperature. This timing will vary but don't rush it or you could increase the headspace in the jars and have unacceptable canning. Just be patient and do something else while you wait for them to cool down.

Remove the jars to a doubled tea towel and let sit until all the lids have "popped" or as some old-timers say, "Pinged".

Place the jars in a cool area for storage. Use within a year.

These beans were from our 2016 & 2017 Gardens.

Green beans can be trained to climb up twine tied to frames or they can climb on wire trellises.

Chickens in the garden! Love it!

Honestly said, the homegrown and home-canned green beans are the best tasting green beans! Our families favorite vegetable are green beans and we have them a few times a week.

We have been growing green beans since 1987 and even younger with our family gardens as children. My earliest garden memories were with my Dad. We would go out to the garden with a bucket of fresh cool water and a knife to cut off the fresh veggies. We'd dip them in the water and eat them right there in the garden! I loved it! I still love it!!

And 2015 year's green string-less pole beans were so deliciously sweet and crisp that we would often put them in our salads! I have to say that the soil and the amendments that are added really do make a difference in how the beans taste and how they produce.

Canning Foods for Later ~ Friday Foods

Prepare your jars by sterilizing them in boiling water after they have been washed with soap and water. You can also sterilize the jars in the dishwasher. Leave the jars in the dishwasher until ready to use.