Bushel and Bushels of Green Beans

As fall approaches, so does harvest time. Your green beans are just about ready, but what to do with the bushels you’ll bring inside? Canning is one option, as is freezing, and of course, eating! There is nothing better than fresh green beans. I could eat green beans with every meal, every day of the year. I do not really like to can green beans because I really don’t can green beans all that well. I prefer to freeze my green beans but decided to share my canning technique with ya’ll. I hope some of ya’ll give this a try.

Sort and snip or string, if necessary. Leave whole or cut into 1 to 1 1/2 inch pieces. Place precut whole or cut beans in boiling water until pliable (2 to 5 minutes). Pack hot into jars, standing the whole beans on ends or packing cut beans up to the beginning of the jars neck.. Add salt (1/2 teaspoon for pint jars, 1 teaspoon for quarts). Cover beans in each jar with boiling water or cooking liquid, leaving 1/2 to 3/4 inch head space. Seal.

To pack raw, use pieces cut no larger than 1 inch. Pack tightly into jars up to the beginning of the jars neck. Add salt and boiling liquid as directed for hot pack.

Place jars in pressure cooker which has 1/2-gallon of hot water in it. Be sure to fasten cooker lid on good. Place on burner. Bring pressure up to 10 degrees, pressure for 25 minutes. Turn off fire. Let cool down to zero.

Open the pressure gauge to let off the steam. Be very careful when opening cooker. The heat coming from inside the pressure cooker is very hot, it can burn you.

Wash and snap off ends. Cut in 1 inch pieces, or cut lengthwise. Blanch 2 to 3 minutes. Chill. Pack in plastic freezer bags.

Old-Fashioned Green Beans:

6 bacon strips cut in half
2 lbs fresh green beans
3 tablespoons brown sugar
1/2 cup water

2 tablespoons vinegar
In a large skillet, cook bacon over medium heat until crisp-tender, about 5 minutes. Add beans, brown sugar and water. Stir gently; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until beans are crisp-tender. Remove to a serving bowl with a slotted spoon.

I hope ya’ll drop me a line and let me know how your canning has gone this season. We love hearing from ya’ll.

Hope to see ya’ll soon.