CANNED GREEN BEANS FROM YOUR GARDEN
You can do this one of two ways.. RAW PACK OR HOT PACK
I have both listed. But I prefer to do mine Raw Pack!
RAW PACK METHOD
Wash beans, string or snap into 2 inch pieces
pack tightly into clean sterile quart size jars and tamp down on towel, add more beans till tightly packed.
add 1 tsp salt to each quart jar (1/2 tsp to pints)
Ladle boiling water over beans leaving 1 inch head space Remove air bubbles with wand or stick of spoon, Adjust two piece lids Bring to 10 lbs pressure in a steam pressure canner, and let it cook under pressure for 20 minutes if pints, and 25 minutes for quarts.
HOT PACK METHOD
1. Always check your jars for nicks, cracks, ect… Wash & Rinse in hot soapy water. Leave Jars in hot water until needed
Put lids in saucepan filled with water and place on stove to simmer. Remove from heat. Allow lids to remain in hot water until needed
2. Use fresh young gathered beans which are young, tender and crisp. Wash Beans and rinse.
3. Trim ends of beans and remove any strings. Cut or break into pieces. Prepare enough for 1 canner load.
4. Cover beans with boiling water and boil for 5 minutes. Drain
5. Stand hot jars on wooden board and, add 1 tsp salt per quart, 1/2 tsp salt if using pints.
Pack beans in jars leaving 1-inch head space, and cover with boiling water. Eliminate air bubbles with non metallic kitchen utensil.
6. Wipe top and threads of jar with clean damp cloth. Put lid on with sealing compound next to jar. screw band down evenly and firmly.
7. Place jars into pressure canner containing 2-3 inches of water. (or amount recomended by manufacturer)
8. Place canner over heat. Lock canner.
9. Leave vent open until steam has escaped steadily for 10 minutes,
Then close vent, with pressure cap. Bring pressure on dial to 10 pounds, keep pressure steady for 20 minutes for pints, 25 minutes for quarts.
10. Remove canner from heat let pressure fall to zero NATURALLY. Wait 2 minutes then open vent.
Unfasten cover, raise opposite side, allowing steam to escape away from you. Lift cover and let sit 10 minutes then remove jars with Jar Tongs. Place jars on cloths out of drafts wtih space between each jar. Do not tighten bands on jars after processing.
11. Allow to cool 12 hours.
12. Test seal by pressing center of lid. If dome is down or stays down when pressed Jar is sealed. Remove metal jar bands and label and date. Store in Dry Cool Dark Place.
FROM BLUE BALL BOOK
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