Pressure Canning Fresh Grown Garden Green Beans

Intro: Pressure Canning Fresh Grown Garden Green Beans

Garden fresh green beans are a treasure trove of flavor when stored correctly. Green beans were one of the first garden vegetables I tackled in pressure canning and the results have been quite surprising and delicious. For years I simply blanched the beans and stored them in the freezer. The pressure canner stores a much better product overall. There is no freezer burn on the beans nor do they loose their crisp fresh texture that blanching and freezing creates.

STEP 1: Picking, Preparing and Packing

Growing "pole beans" is very rewarding and presents a large amount of fruit that typically yields enough to eat regularly in season and often more than enough to can.

My garden host a 8' long trellis about 6' tall and built from 1x2's and strung every 6" with bailing twine. My bean of choice is a hybrid green bean called Fortex. The Fortex bean is a stringless green bean that never gets stringy or pithy even during long hot dry summers in Tennessee.

The process is simple, pick, wash, cut, rinse and pack into sterilized quart jars with about a 1/2 a teaspoon of salt. Add boiling water to 1" from the rim and lid the jars.

STEP 2: Canning and Storage

Following the instructions with your pressure canner load the jars in the canner with about 1/3 the volume of the canner with water, lid the canner install the weight on the canner and begin to heat. Once your pressure reaches 10psi, start a timer for 25 minutes. At 25 minutes turn off the heat and let the canner cool completely. Be careful even after the canner cools you will notice that the jars and the contents are still so hot that they will continue to boil. I usually cover the jars on the counter with a towel for several hours till I can handle them and then store the summertime goodness for a cold winters reunion.

Enjoy!

Comments

[Mindmapper1]

This is a really useful instructable. I have been reading a lot about pressure canning using the Presto Canner as it is something i’m new to, however i notice that you are using yours on an outdoor gas burner, the instructions state that this can damage the canner, is this correct?

[Kirklewellen]

In the case of an outdoor high temp cast iron type burner used to fry turkeys, yes they can harm a pressure canner. What you actually see in the picture is (although technically an outside burner) it is more gas stove like in its functionality. I have a larger problem as I have glass cooktop stove in my house and the aluminum canner leaves little flakes stuck to the glass when I have used it inside.

[buildandsewandstuff]

This brings back memories for me! I have canned case after case of green beans, peaches, and applesauce during my lifetime. I agree that green beans are just about the most efficient food producing plants in your garden. They don't need peeling and they have no seeds to take out, so there is very little waste. If you plant a half-pound of bean seeds properly in fertile soil, water them and pick them on a regular basis so they keep producing, you will end up with 2 to 4 bushels of beans, which will make at least 60 quart jars or more! Plus enough to feed your family green beans all summer.

I like the photos of your jars of beans and bean plants. As you noted, it is important to follow the instructions in an approved canning book, such as a Ball Blue Book, or instructions from your local USDA Extension Office. Proper pressure canning is the ONLY safe way to can low-acid vegetables such as green beans!!! Keep on canning!

[Kirklewellen]

Thanks buildandsewstuff, canning appears to have been a dying art along with gardening but lately I have noticed a resurgence in both. It is encouraging to see, to say the least. I grew up being forced to garden and watching my parents and grandparents snap beans, peel tomatoes, and blanch, freeze and can. Now I enjoy that labor of love to provide my family with real, quality food. Thank you for your comments!