How to Can Green Beans From the Garden
Green beans taste best when they are fresh from the garden, but you can't always find fresh beans. If you can green beans when you first pick them out of your garden, you'll have the next best thing--green beans any time of the year. This vegetable is an excellent source of vitamin C, vitamin K and manganese, according to Whfoods.org. Does this Spark an idea?
Things You'll Need
- Fresh Green Beans
- Mason Jars
- Bands
- Lids
- Water
- Canner
- Bowl
- Wooden Spoon
- Knife
Instructions
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1
Pick green beans from the garden. The best green beans for canning are Tenderettes and Blue Lake because they are stringless, but you can use any type of green bean.
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2
Cut off the ends of the beans and remove strings, if necessary. Green beans should be about 4 to 5 inches long. Do not use beans that are longer because they will be tough. Remove any bad spots. Cut beans into two or three pieces.
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3
Place the beans in a bowl and soak in cold water for 20 minutes. Rinse the beans well and then soak for another 10 minutes. Rinse again.
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4
Wash the jars, bands and lids in hot soapy water. Make sure they are free from cracks, rust and nicks. You can reuse jars and bands, but be sure they are free from rust. Always use new lids.
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5
Place the green beans in the mason jars and fill to the top. Pour water over the beans. Stick the end of the wooden spoon in the jar to release any air pockets. Add more water if needed. Leave about an 1/8-inch of space at the top of the jar. Seal the jars with the lids and bands.
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6
Place the sealed jars in the canner and add water to the canner until the water level is at least an inch above the jars. Boil the jars for three to four hours. Do not start timing the beans until the water is boiling. After the beans are done, turn off the stove and allow the beans to cool before handling.
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Tips & Warnings
Green beans should be canned no longer than two to three hours after picking to ensure freshness.
The canner and jars will be very hot. Use care.
