How to Can String Beans

String beans are easy to cook and are delicious used as a side dish or in a number of delicious soups and casseroles. Canning string beans takes a little time and know-how, but it really isn't difficult. If you have supply of string beans in your garden, or if you live near a farmer's market, you can preserve your own winter supply of summer's bounty.

Things You'll Need

• String beans
• Sieve
• Canning jars
• Jar lids and rings
• Salt
• Pressure cooker
• Towel
• Tongs or fork
• Timer
• Permanent marker

Instructions

1. Sterilize the canning jars by washing them in very hot water or run them through a full cycle in the dishwasher.

2. Snap the beans to about an inch in length and wash them thoroughly in a sieve, under running water. Throw out any shriveled beans.

3. Bring a saucepan with a small amount of water to boil, and then turn the heat down enough to keep the water hot, but not boiling. Allow the lids to simmer for about 15 minutes.

4. Fill a pressure cooker about one quarter full of water, and heat it, but don't yet allow it to boil.

5. Fill the sterilized jars with string beans, poking them down firmly. Add 1 tsp. of salt to each jar and wipe off the rim of each jar to remove any excess salt. Add water to the jars to about three-quarters full. Lift the lids out of the hot water with a fork or tongs and place them on the jars. Add the rings and screw them on tightly while the jar is still hot.

6. Place the full jars in the warm water in the canner. Put the lid on the canner, turn up heat and bring the water to boil. Open the steam valve and allow the pressure cooker to steam freely for three minutes. Tighten the valve and increase the pressure to ten pounds and cook the beans for 25 minutes. Watch the gauge carefully and adjust the heat to keep the pressure at the same level.

7. Turn the heat off and allow the pressure cooker to cool and the pressure gauge to return to "0." Remove the jars from the water carefully and place them on a layer of folded towels. They will not yet be completely sealed and you will begin to hear a popping sound as the sealing process is completed.

Tips & Warnings

• If you have time and refrigerator space, it will be much easier to snap the beans if you chill them first.

• Label the lids with a permanent marker, and include the canning date. Always use the oldest dates first.

• One bushel of green beans, unprepared, will fill approximately 14 to 20 quart jars.

• Always allow the pressure cooker to cool naturally and never attempt to cool it with cold water. It can damage the pressure cooker and break the jars.

• Make sure each jar is sealed and that the lids won't pop up before you store the beans. If any jars don't seal, put them in the refrigerator and use them soon.