Vegetables

Beans– Green, Snap & Waxed

Yield: Yield: depends on how much beans are used

Prep Time: 10 minutes

Processing Time: 25 Minutes

Difficulty: Expert

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PRINTER FRIENDLY RECIPE
Regardless of your choice or source of vegetables- they are all low acid foods. A pressure canner is the essential piece of equipment required to safely heat process all home canned vegetables.

Ingredients:

Beans- select young, tender, crisp beans only. Discard diseased or rusted beans.

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DIRECTIONS:

• Place the required number of clean 500 ml or 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Wash beans; drain. Remove string, trim ends; break or cut freshly gathered beans in to 2-inch (5cm) pieces.

• RAW PACK- Tightly pack beans into hot jars. Season, add liquid.

• HOT PACK- Place beans in saucepan; cover with water. Bring to a boil; boil 5 minutes. Pack hot beans into hot jars. Season, add liquid.

• Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining beans and hot liquid. If stacking jars, place a second rack between layers of jars.

• When pressure canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.

• When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Heat Process: 500 ml jars- 20 minutes; 1L jars- 25 minutes at 10 lb(69kPa) in weighted gauge pressure canner for both RAW PACK and HOT PACK beans.

• NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.

• When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

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