Green Beans; A Plentiful Harvest

Canning That Produce

Picking those fresh green beans is a job for the whole family.

Preparing the green beans for canning by washing and snipping the ends.

Washing the canning jars and lids.

Stuffing the jars as full as possible.

Adding 1tsp of canning salt for a quart of green beans and water to the base of the rim.

Sterilizing the lids by boiling for two minutes.

Placing the complete cans in the pressure cooker.

Pressure cooking for 20 minutes.  It takes quite a while of boiling for the pressure cooker to build up enough pressure to be ready.  There is a pressure release valve that pops up when it is ready.  That’s when you start the 20 minute timer.

It takes a long time after the 20 minutes of time pressure cooking for the pressure to decrease to a safe level to open the pressure cooker.  The cans will then be moved to a towel and wrapped together to slow the cooling process.  

Once we canned enough green beans, we still had enough extra that we sold them in our virtual farm stand.  We had plenty to eat ourselves as well.  Fresh green beans are delicious and enjoying your own canned beans later in the year is very satisfying.  Beans are fairly easy to cultivate and a few plants give a lot of beans. Give it a try a provide for yourself a very healthy home grown food.

This is the photo Amelia submitted to 4H for their first virtual exhibit hall 2020.  Check out all of the 4H projects done by Amelia and her siblings at our 4H post.

Laying the overgrown beans out on some paper in the sun, helps the bean to dry up and be ready for storing.  When the bean is dry and firm, it is ready for cracking.  This is more then enough for next year’s planting. They can also be used from a family recipe of homemade brown beans..