Home Canned Fresh Green Beans
Do you need a quick vegetable for dinner? Planning ahead through canning veggies is a great way to add quick veggies to your dinner table. Home Canned Fresh Green Beans have less preservatives and are canned in a glass jar compared to the tin-canned vegetables you can buy in the store. Who wouldn’t want home canned green beans over store bought when I put it that way, right? Store-bought canned green beans are great… but home-canned are even better because they taste better. I know exactly what’s in them AND I can make them for less, if not free. So if you find yourself looking for a quick veggie to add to your dinner table (like most of us these days) look no further, home canned green beans is the answer.
Canning has generally been used as a method of preserving foods that may become sparse (such as fresh veggies, fruits, juices and even meats). If you grow your own fruits and veggies or know someone with a garden willing to share, canning your own is a great way to build food storage for the winter. I love being able to just walk into my pantry or food storage and grab a jar of beans or peaches knowing it was cheap or free. I love knowing they will taste great and won’t be full of preservatives.
Canning beans is pretty simple. Once you’ve picked (or bought your beans), washed and snipped the ends, you can cut them into bite-sized pieces. I prefer pieces that are about an inch long. These beans came out of my garden (and some from my parents garden).
Once your beans are ready and your jars are sterilized, you’re ready to fill them. Put about an inch of hot water in the bottom of each jar along with 1/2 teaspoon of salt. Note: Don’t forget the salt! If you forget the salt the beans will taste very different (in a bad way, I think). Swish the water and salt to help the salt dissolve. Once the salt is mostly dissolved fill each jar with the prepared green beans. Fill to an inch from the top and pack em’ in like sardines 🙂
Next, fill each jar with hot water (to 1 inch from the rim).
Now it’s time to pressure cook these babies. I won’t lie… up until recently pressure cooking freaked me out. The thought of a metal pot full of hot water and jars under pressure… yikes! BUT I’m here to say, my pressure cooker has become one of my best friends in the kitchen. I love using it to preserve the things I grow in my garden and to build my food storage. With that said, make sure you read the instructions to your pressure cooker before using. Even though it seems like a lot of work now, in the long run, it’ll save me so much time and provide great homemade food instead of an unhealthy quick fix.
The amount of pressure you’ll need will vary depending on where you live. I live in Utah at about 5500 feet above sea level so I need to keep my pressure cooker at or above 13 lbs. Process time will vary depending on if you’re using pint or quart size jars. Process pints for 20 minutes and quarts for 25. Remember this time doesn’t start until the pressure cooker reads the right poundage. Once they are done processing let the cooker cool. Do not open the cooker until there is no pressure inside otherwise you might get hurt and the liquid in the jars will spurt out.
Once you open the cooker use your jar tongs and lift the jars out (they will be very hot) onto a cooling rack or towel. As they cool the lids will suction down and seal. You will hear the sweet sound of success as the lids make clicking pops as they seal. It’s such a satisfying confirmation of a job well done if I do say so myself. Once cooled, push each lid down ensure it sealed. If a lid will not stop clicking when pushed down, it hasn’t properly sealed, you can store it in the fridge and enjoy within a week or so.
Look at you! You’re a pressure canning pro! 😉
What else have you canned?
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