I’m really not sure when I developed a love for canning, but it certainly wasn’t immediately. I remember clearly stating to some friends “I’m not doing that” after I had put up and frozen a lot of fresh veggies one summer. It’s too much work, who would do that? Why would I spend my time doing that? On and on it went with every excuse you can come up with.
Well one day I finally decided to begin canning, and asked my mother for a pressure canner for my birthday, after I discovered you can do so much more with a pressure canner. All low-acid foods can be “put up” in a pressure canner; stocks/broths, soups, corn, green beans, potatoes, meats and more. I was infatuated with it all and couldn’t wait to try my hand at it.
Needless to say 20+ years later I am canning and enjoying every minute of it. My family and friends love receiving my canned goods, and I enjoy preserving summer’s bounty for us all to enjoy year round.
3-4 lbs. fresh green beans, trimmed
Salt (to add to each jar)
Trim green beans by cutting off ends and place in pint canning jars, either as whole green beans, or cut green beans. Pack green beans in tightly, top each jar with 1/2 tsp. salt and fill with hot water leaving 1″ head-space. Cover with lids and rings and tighten to seal. Add sealed jars to pressure canner and process 20 minutes for pints and 25 minutes for quarts at 11 lbs. pressure. Remove jars from canner after pressure is released and allow jars to cool on a towel on your kitchen counter-top undisturbed for 24 hours. Store in pantry up to one year.