Pressure Canning Green Beans
As we're nearing the end of gardening season, you might be wondering what to do with all your vegetables. One sure fire way to keep your produce good through the winter is to can vegetables. There are two methods of canning - pressure canning and water bath canning. Water bath canning is used to pickling or acidic foods, but pressure canning can be used for everything. Since we are talking about green beans today, we will need to use pressure canning ( Botulism is a risk for non-acidic foods). What You Will Need: Quart or Pint Jars Jar Lids Canning Salt Pressure Cooker Large Pot 14 Pounds Beans (7 Quarts) 9 Pounds Beans (9 Pints) Prep Work Wash beans in cold water and clean of all impurities (bug holes, dirt, etc.) Snap or cut beans to desired size. We left ours full size, but 2" pieces work great as well. Wash jars/lids with warm soapy water. Rinse. Leave in hot water bath until packing. Canning Cold Pack This may also be known as...