Canning green beans is almost like a tradition at my house each year. My crowd eats an average of 100 quarts of green beans per year, that’s 5 bushels of beans! And I’ve gotta say, there’s no way I could can them working 55 hours a week if it weren’t for my wonderful in-laws that do all the stringing and breaking of the beans for me!
So here goes…..
String and break the beans, wash thoroughly.
Turn the oven on 200° and heat the jars. Start water for jars and water for lids. Pack hot jars with raw beans, pack tight!!! Be sure to leave 1 inch head space. Add 1 tsp of canning salt.
Fill with boiling water, wipe rims with sterile cloth, place lid, ring and tighten.
Place in pressure canner, put the lid on and wait for it to steam.
Once it begins steaming, let it steam for 10 minutes before putting the weight on it. Then once the weight begins to jiggle, start the timer for 25 minutes.
We use 10 lbs of pressure based on our elevation. Your elevation will determine to weight of pressure that you use. Please refer to Ball guidelines for reference.
We processed 1 bushel and it yielded 20 quarts.
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