One thing I hear a lot from friends is that they wish they knew how to can. Guess what? It’s easy! Today, I’m going to share with you how I can fresh green beans for use during the winter. It takes a little work, but the flavor is so much better than commercial canned beans.
Step 1: Harvest those beans. Pick them when they’re about 4 inches long. We grow pole beans on a chicken wire fence around the outside of our garden, so they’re easy to harvest (no bending down). I’d add a picture, but my garden is a hot mess right now. Very overgrown!
Step 2: Sanitize your jars and boil your lids. I cheat and sanitize the jars in the dishwasher. I have a special sanitization setting, so it works for me. You can also boil your jars.
Step 3: Snap your beans. Snap them into bite-size pieces!
Step 4: Fill the jars with beans. Add 1 tsp of salt to each quart-size jar, or 1/2 tsp to each pint-size jar.
Step 5: Add boiling water to the next of the jar.
Step 6: Top with a hot lid and ring. Finger tighten.
Step 7: Prepare your canner by adding 3 quarts of boiling water.
Step 8: Add the jars. Lock the canner lid and put the 10-pound weight on top.
Step 9: Heat the canner on high. When the weight starts rocking audibly, set a timer for 25 minutes. At the end of that time, the beans are done. Let them cool in the canner before opening the lid and removing them to minimize the risk of burns. When the canner has cooled slightly, carefully open the lid and remove the jars to a towel on the counter to cool. You’ll hear them pop to seal. You’ll also notice the beans are slightly less vibrant because they are now cooked.