How to can fresh green beans
Food & Cooking Tips
France is the birthplace of modern canning. During
the Revolutionary War the government of France needed a way to make food
available for it's troops out in the field. They offered a money reward
to the first person who could come up with a way to do this. In 1809 a
French confectioner developed a vacuum sealing method using glass jars.
Thus canning was born.
Canning
fresh green beans.
Frozen green beans last between 12 and 18 months in the freezer. Experts
say that low acid canned foods such as green beans are probably OK to
eat up to five years, but they must be kept in a location where they are
cool and dry. You don't want to put canned green beans where they are
going to be exposed to extreme swings of temperature.
When canning green beans you'll want to select beans that are mature and choose the freshest green beans that you can find. Depending on the number of quarts of green beans you'll be putting up (most serious "canners" do upwards of 40-45 quarts at a time) you may want to try to find a local grower who will sell you prepared green beans (washed, ends snipped and cut) which will save you time, and money. One bushel of un-prepared green beans will produce between 12-20 quart jars.
The first thing to do is get your jars and lids ready. Make sure the jars have no cracks or chips in the rim. More importantly check the jar lids. Make sure the metal screw bands aren't rusted or dented. Use brand new flat lids every time you can. Sterilize the jars and lids. Keep the jars in hot water before you use them.
Wash the beans, trim the ends
and cut the beans. Cut the beans to whatever length you prefer. Most people
cut their beans 1 to 1 1/2 inches in length. Put the raw green beans into
a jar. Pack them tightly. Leave about 1 inch of space at the top of the
jar. This is the time to add salt if you like, about 1/2 teaspoon. Pour
boiling water into the jar just covering the green beans. Wipe the rim
and place the lid and screw band tightly onto the jar.
You want to make sure the lids are tightened before you put the jars in
the pressure cooker. Don't twist the lids after the beans are cooked,
this could break the seal.
Carefully place the jars into the pressure cooker. Fill your pressure
cooker with 3-4 inches of water as per the manufacturer instructions.
Cook the green beans for 25 minutes at 11 pounds. Take them out of the
pressure cooker VERY carefully - you don't want to burn yourself. Let
them cool. Enjoy!
German Green Beans with Pears and Bacon
This is a German green bean recipe attributed to The Art of German Cooking by Betty Wason. It's a wonderful sweet and sour green bean recipe and would be a perfect use for your fresh, ripe, flavorful pears. Remember, the best way to assure any recipe success is using the freshest and best ingredients you can get. Pears, Green Beans and Bacon (Birnen, Bohnen und Speck) 1 lb. green beans, trimmed and broken into pieces.
Easy Recipes for Cookouts and BBQ's
Everybody enjoys a BBQ or a cookout. It's a great time to get together with family and friends enjoy great weather, outdoor entertaining, great company and great food. Part of the fun of a BBQ or cook out for our family and friends is sharing homemade dishes. Everybody brings something different, along with the recipe.
Holiday green bean casserole recipe
Everyone's favorite holiday green bean recipe. Anyone who cooks, and everyone who has ever eaten a Thanksgiving dinner is familiar with that old favorite the green bean casserole. What could be more simple, frozen or canned green beans, cream of mushroom soup and canned dried onions. Just try to find canned dried onions within three days of Thanksgiving in any foodstore - good luck. Campbell's came up with this creamy/crunchy concoction in 1955.
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