Sheree's Homemade Cooking Made Easy

I pick and pressure can green beans every year from my garden and I would say that this is one of the easiest things that I pressure can every summer. You will need the following ingredients:

You will need 2 cups of broken beans for every pint jar or 4 cups for every quart jar.

Green BeansPhoto bySheree

Recipe:

Fresh green beans

canning salt

water

Begin by picking and washing the green beans. You can purchase the green beans from a farmers market or even the grocery store. They don’t have to be home picked.

Green BeansPhoto bySheree

String and break the beans into bite size pieces and wash again . I normally wash my green beans at least three times to make sure they are clean and I have removed all the dirt and debis from them.

Green BeansPhoto bySheree

Place the washed beans into a stainless steel pot and cover with at least 2 inches of water and place on the stove top and cook on medium high heat.

Green BeansPhoto bySheree

Cook the beans until they change colors. They will go from a lighter color to a darker color and the water should be boiling at this time.

Place 2 quarts of water into your canner, or follow your pressure canner instructions, and place onto the stove top and heat on medium high heat to get the water in the canner hot but not boiling.

Green BeansPhoto bySheree

Place the green beans into pint or quart jars leaving a 1 inch headspace. Add 1/2 teaspoon of canning salt for pints or 1 teaspoon of salt for quarts.

Green BeansPhoto bySheree

Cover the green beans using the water from the pot leaving a 1 inch headspace and then take a knife and go down inside the jar to release any air bubbles that may be trapped. Wipe the rims of the jars clean.

Green BeansPhoto bySheree

Place the lids and rings on the jars and tighten fingertip tight and place the jars into the pressure canner and put the lid on.

Green BeansPhoto bySheree

Pressure can for 20 minutes for pints or 25 minutes for quarts.

Green BeansPhoto bySheree

Turn the stove off and let the pressure release from the canner. Remove the lid and carefully remove the jars and place on a clean dry kitchen towel and let it stand in place without moving them for 24 hours.

Check the jars after 2 hours to make sure they are all sealed. If they did not, you can place any unsealed jar in the refrigerator and eat it in the next few days or you can open the jar and freeze the beans in a freezer bag.

Note: I use a 10 pound weight on my canner as that is what is recommended in my area but this could vary depending on your altitude.

We store these green beans in a cool dark place and serve them throughout the year with many different meals.