Canned Green Beans

Canned Green Beans

Have no fear! Green beans are easy to can, they are just time consuming. I canned green beans today to show some neighbors the process. Green beans need to be canned in a pressure cooker. Have your gauge tested yearly to ensure it is functioning properly. My pressure cooker is an All American model 921 and holds 7 quarts.

Rinse beans, snap both ends off and throw away. Depending on the length of the bean it will be snapped in half or in thirds. Fill quart jars with beans and thump them on the heel of your hand to help them get packed in tightly. Add 1 teaspoon of canning salt. Fill with warm water leaving 1/2 inch head space. Use a plastic knife to go around the edges and help release any air bubbles that may be trapped. Add more water if needed. Place lids and bands on snugly. It always helps to have your lids soaking in warm water before putting them on.

 

Place jars into pressure cooker on the rack. Add 3 inches of warm water to the canner. Place lid on and screw on snug. Make sure to line up the arrow on the lid to the line on the pressure cooker to ensure the lid is on correctly. Turn on the stove top to high heat.. Make sure the flute is open. Once the flute is steaming wait 3 minutes and close it. Now is the time to sit and watch the gauge slowly rise to the correct pressure. Depending on the altitude you live in will depend on how many pounds of pressure you will need. For me, its 13 lbs. Once it hits 13 lbs. start the timer for 25 minutes. The trick it to make sure the gauge doesn't fall below or above the correct pressure for your area. This will mean you will be adjusting the dial on the stove to find that perfect pressure. Never leave a pressure cooker unattended! Once the timer goes off, turn off the stove and let the pressure cooker sit until the pressure gauge reads zero. This takes time but as long as you remember to turn off the stove you can start on something else. Once the pressure is at zero, slowly open the flute to release any additional pressure. At this point you can open your pressure cooker and remove the bottles. They will still be boiling, so be careful and be prepared with a jar lifter! Place the bottles on a hand towel about 3 inches away from each bottle so there is room for them to cool. As they start to cool you will hear the popping of the jars sealing. Once they are cooled, check to make sure they all sealed. If one did not seal, serve it as part of your dinner that night or use within the next few days.

Simple! Right?!