by Gordon Hamilton

Created on: August 30, 2009

Learning how to can green beans is one of those procedures in life which is equally about learning how not to can green beans. There are certain procedures which must be followed and certain things which must be avoided if the process is to be conducted both effectively and - most importantly - safely.

The practical side of how to can green beans may unfortunately in the first instance involve some financial outlay, other than that which is perhaps required to buy the actual beans. There is no effective substitute when canning green beans - or anything else, for that matter - for a properly designed pressure canner. If you do not already have one, they can be purchased probably most cost effectively online from a company such as Amazon. Be sure to read the accompanying instructions thoroughly, immediately after purchase and again before canning. You will also have to ensure that you have proper pint jars, lids and seals which are suited to the purpose. If you already have these materials, ensure the canner is working as it should and that the jars, lids and seals are not damaged in anyway.

When picking or buying green beans for canning, it is important to ensure that the beans are still crisp and fresh. The green beans should then be washed thoroughly and about a half-inch trimmed off each end. The beans should then be chopped in to one inch to one and a half inch pieces.

Following the instructions provided with the canner, add the stipulated amount of water and switch it on to begin heating up. The jars should be sterilised in boiling water for at least ten minutes, while the lids should be added to some simmering water for at least five minutes. The items should then be removed from the water with the aid of either appropriate protective gloves or even a thick towel and laid out on another towel to be filled with beans.

When it comes to the stage of packing the beans in the jars, it is important to leave just over an inch between the beans and the top of the jar. This is to allow the water to be subsequently added and further room for pressure expansion to occur. There are many who now advocate putting some salt in to the jars at this stage but I prefer a different and simpler option.

Bring a large pan of water to a boil, allowing at least a half pint of water for each jar. Add a quarter of teaspoon of salt to this water for each jar and this eliminates the intricacies of trying to pour the salt in to the jars without getting any stuck on the rims. Fill each

• 1
• 2
• Next Page >>