July 31, 2014

Canned Green Beans

The first time I used a pressure cooker I was really nervous. I'd heard stories of how people had been burned or had one blow up on them. What I've learned is that if you inspect your pressure cooker regularly, keep it in top shape, and follow the instructions in the booklet that comes with it, you have nothing to worry about. Here is how to can green beans.

Wash and snap your beans into the size you'd like them. Some people keep them long, but I've got young kids. I'd rather cut them now than at dinner time.

First put your lids in the almost simmering water. Now put a big pot on the stove of hot water and get it close to boiling. Get your pressure cooker ready by pouring the correct amount of hot water inside. You need to read the booklet that comes with your pressure cooker to know the size and how much water to add. After you get the water in the cooker add one tablespoon of white vinegar. This keeps the jars from getting a white film on them. Turn the burner on medium to get the cooker heating.

Pack beans tightly in your hot jar.


Add 1/2 a teaspoon of salt per pint, 1 teaspoon per quart.


Top it off with the boiling water from the pot on the stove, leaving 1/2 inch headspace.


Use something non metallic to remove air bubbles.



Place the lid, screw the band down and place in pressure cooker. This is a big pot and will do two layers of pints. Sixteen jars at a time! That's awesome.



Crank the heat all the way up and wait for steam to come from the top middle vent. When the steam begins, set your timer for 10 minutes. 



Place your 10 weight over top of the steam vent.  The weights determine how many pounds of pressure are applied inside the cooker. They come in 5, 10, and 15. Now you wait.


Between now and the time the weight starts to rock, a safety button will pop up. It is usually on the side of the pot near the handles. This tells you there is pressure in the pot. Never try to remove the lid when this button is up.



When steam starts coming out of the weight it will start rocking slightly. When it rocks at an even pace you set your timer again, 20 minutes for pints, 25 minutes for quarts.


When the time is up, move the pressure cooker off the hot burner, or if you have propane simply shut it off. Allow to cool until the button goes back down. This takes a long time. After the button falls, remove the weight from the vent pipe. Wait 10 more minutes before removing the lid. Always open it away from you so you are not hit with a blast of steam.

Remove the jars with the jar tool and place them on a towel to cool.



Fresh home grown canned beans. You know where they came from, you know what's in them, AND you are self sustaining and independent. Better oil the hinges on your cupboards for all the opening and staring at the work you've been accomplishing!


Here is a quick review. Wash and snap your beans. Prepare your jars, lids, bands and boiling water to fill the jars. Prepare your canner buy pouring the correct amount of water inside, (see your booklet), along with one tablespoon of white vinegar. Turn the stove on to get the canner heating. Pack jars with beans and salt. Add the boiling water. Wipe rims, put the lid and screw band on jar. Place jars in canner. Secure canner lid. Wait for steam to escape the vent pipe, set timer for 10 minutes. Place the 10 weight over the vent pipe. Be sure locking button rises. Wait for steam to escape the weight and start rocking consistently. Set timer for 20 minutes pints, 25 minutes quarts. Remove from heat. Allow to cool until lock button falls. Set timer for 10 minutes before removing the lid, away from you. Remove jars onto a towel and allow to cool.

This is just an overview. ALWAYS read your booklet or manuel on your specific pressure cooker. If you don't have one, find one online. Happy canning!


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