Canning green beans is easier than you think. While it is encouraged to only use a pressure canner to be able to use green beans, I know that you can safely canner in a water bath. My mother my mother used this method all the time when she was young and she also made it outside the open fire. . I use the water bath method, however I do it on the stove top. I’ve eaten home canned beans all these years, I’ve never gotten sick from eating them, and neither has anyone else in my family. The key is to follow the directions exactly.
Item Requirements
New Green Beans
Canning Jars and Lids
Water Bath Canner or Large Stock Pot and Lid
Canning Tongs
Sanitize
Before anything else happens, you need to take care of your jars and lids. The easiest way to cure the barrels is to put them on a rack in your sink and pour boiling water over the barrels. Place the lids on the pan. Drain the jars and place them on a towel on the table or whatever you use at your work station. Leave the lids in the water so you don’t take them off until it’s time to seal your jars at the time you use Wipe dry with a cloth to dry the covers.
Finding Canning Water Ready
Fill your water bath canner or pot with water and bring to a full rolling boil.
Preparing Green Beans Directions
You snap off the beans and inspect the beans for bug bites or damage that you need to cut out. After this you can either leave the beans whole or break them into pieces, whichever you prefer.
Cleaning
You put the green beans in a strainer and water over them to wash, make sure to wash well in water. Shake the filter to help release excess water.
Canning Rules
Store your green beans in sterilized jars, making sure to leave plenty of head space as you will need to add water. fill your jars with water, when you have placed the beans in the jars. Make sure to clean the lips of the barrel with a towel. Add a gram of salt to each container.
Using tweezers, remove the covers from hot water heaters. wipe them with a clean, dry cloth and place them on the barrels. Screw the rings onto the rings just by hand to tighten them.
Put your jars in the boiling water, cover the pot with a lid and make sure that the timer is set and cook for 3 hours, checking your pot every now and then to make sure that the water remains level above the jars. Use hot water so the water will stay hot. It is best to keep another pot of boiling water incase you need to add water during the 3 hour process time.
After the processing time is complete, carefully remove the jars with canning tongs and place them on a cooling towel. Leave some room between the jars to cool properly.
You should start hearing the barrels pop as they sign. After one hour, press the lid on top and make the jars sealed.
Restore
If someone puts unsealed containers in the refrigerator and uses them within one week. Sealed jars can be stored in your cupboards or pantry for up to one year.
