Canning green beans the old-fashioned way is a cherished tradition that lets you enjoy the fresh taste of summer all year round. Whether you’re a beginner or looking to revive a classic method, this guide will walk you through the process with simple steps, friendly tips, and a touch of nostalgia.
Gathering Your Supplies and Preparing Green Beans
Before you jump into canning, gather these essentials:
– Fresh green beans (string and break them into pieces)
– Quart or pint canning jars with lids and bands
– Canning salt (non-iodized)
– Large pot or boiler for boiling
– Jar lifter, funnel, and clean towels
Start by washing your green beans thoroughly. Then, string and break them into your preferred size. If you’re not canning immediately, store the prepared beans in a pillowcase or breathable bag in the fridge to keep them fresh until ready.
Step 1: Cooking the Green Beans
The old-fashioned way often involves cooking the beans before packing them. Boil the broken green beans for about 25 to 45 minutes until they change from bright green to a more muted shade and become tender to the fork. This step softens the beans and helps preserve their texture and flavor.
Step 2: Sterilize Your Jars and Lids
Make sure your jars, lids, and rims are clean and sterilized. You can run jars through a dishwasher cycle or boil them for a few minutes. Boil the lids and rims separately to ensure they’re free from bacteria and ready for sealing.
Step 3: Adding Salt to the Jars
Salt enhances flavor and helps with preservation. Use non-iodized canning salt only, as iodized salt can affect taste and jar sealing. For quart jars, add 1 teaspoon of salt per jar; for pint jars, add ½ teaspoon.
Step 4: Packing the Jars with Cooked Beans
Using a canning funnel, fill each jar with the cooked green beans. You don’t need to pack them too tightly-just fill to the top and gently press down with a spoon to remove air pockets. Leave about 1 inch of headspace from the top of the jar to allow for expansion during processing.
Step 5: Adding Boiling Water and Removing Air Bubbles
Pour boiling water over the beans in the jars until the water covers the beans completely, maintaining the 1-inch headspace. Tap the jars gently on your palm or use a bubble remover tool to release trapped air bubbles inside. This step is crucial for a proper seal and safe preservation.
Step 6: Sealing the Jars
Wipe the rims of the jars with a clean, damp cloth to remove any residue that could prevent sealing. Place the hot lids on the jars using tongs or a magnetic lid lifter. Screw on the metal bands until fingertip-tight-tight enough to hold the lid but not overly tight to avoid buckling during processing.
Step 7: Processing the Jars
Traditionally, green beans are processed in a large boiling water bath or pressure canner. The old-fashioned way often involves boiling the jars in a large boiler for about 3 hours, especially when canning outdoors on a camp stove. Modern pressure canning methods recommend:
– Venting the pressure canner for 10 minutes
– Processing pint jars for 20 minutes and quart jars for 25 minutes at 10-15 pounds of pressure depending on altitude
The pressure canning method is safer for low-acid foods like green beans, ensuring all bacteria are destroyed.
Step 8: Cooling and Storing
After processing, carefully remove the jars with a jar lifter and place them on a towel-lined surface to cool. Avoid moving them until completely cool to prevent breakage. After 12 to 24 hours, check the seals by pressing the center of each lid-if it doesn’t pop back, the jar is sealed. Remove the metal bands if desired, wipe the jars clean, label, and store in a cool, dark place.
Tips for Success
– Use only canning or sea salt without additives.
– Don’t over-tighten lids; fingertip tight is best.
– Maintain proper headspace to avoid jar breakage.
– Follow your pressure canner’s manual for altitude adjustments.
– If you prefer, dry canning is an old Amish method where beans are packed tightly without added water and pressure canned, resulting in sautéed beans with bacon flavor later.
Canning green beans the old-fashioned way is more than just preserving food-it’s about connecting with generations past and savoring the fruits of your labor all winter long. Enjoy the process and the delicious results!
Canned green beans are a pantry staple that bring a taste of summer to your table anytime. Happy canning!