Saturday, September 5, 2015

Canned Green Beans

I have come to realize that I have married a doomsday prep-per. In our garden we planted 4 rows of slenderette and tenderette green beans and 4 more rows of late green beans. All 8 rows produced! We had more green beans than we could eat. We decided freeze 14 quart bags and canned the rest. 



Frozen Green Beans:

1. Snap ends off
2. Blanch in boiling water for about 3 minutes
3. Dunk into ice cold water
4. Pack into Ziploc freezer bags
5. Throw into freezer and use when needed.

Canned Green Beans:

1. Snap ends off
2. Cut into 2 inch pieces
3. Pack green beans into jars
4. Add 1 tsp salt for quarts and 1/2 tsp for pints
5. Ladle hot water leaving 1 inch head space.
6. Put into pressure cooker
7. Cook for 25 minutes at 11 pounds pressure for quarts and 10 pounds pressure for 20 minutes
8. Set on counter and allow to cool for 24 hours