Snap beans, also known as green beans or string beans, are a delicious and nutritious vegetable loved by many. Whether fresh from your garden or bought at the market, learning how to properly snap and prepare these beans can make all the difference in your cooking. In this article, we’ll walk you through everything you need to know about how to can snap beans, from snapping and stringing to preserving them for future meals.
What Are Snap Beans?
Snap beans get their name from the satisfying “snap” sound they make when broken in half. They are the immature pods of the common bean plant and can come in green, yellow, or even purple varieties. These beans are tender and have a slightly sweet flavor, making them perfect for steaming, sautéing, roasting, or canning for later use.
How to Snap Beans: The Basics
Snapping beans is simple and fun! Here’s how to do it:
– Hold the bean with one hand.
– With the other hand, snap off the stem end by bending it until it breaks with a crisp sound.
– If your beans are older or more mature, they might have a fibrous “string” running along the seam. This string should be removed for the best eating experience.
– To remove the string, use your thumbnail to snap the curved end forward and down, then gently pull the string off in one piece. Repeat on the other end if necessary.
You can snap beans into halves, thirds, or leave them whole depending on your recipe or preference.
Preparing Snap Beans for Canning
Before canning, proper preparation is essential to ensure the best texture and flavor:
- Wash the Beans: Rinse snap beans thoroughly under cold running water to remove dirt and debris.
- Trim the Ends: Snap or cut off both ends of the beans, removing any tough or bitter parts.
- String Removal: If your beans have strings, remove them completely to avoid tough fibers after cooking.
- Cut to Size: You can leave the beans whole or cut them into 1- to 2-inch pieces, which is often preferred for canning.
How to Can Snap Beans
Canning snap beans is a great way to preserve their freshness and enjoy them year-round. Here’s a straightforward method:
– Blanch the Beans: Boil the prepared beans for 3-5 minutes to stop enzyme action and preserve color and texture.
– Pack the Jars: Fill sterilized canning jars with the hot beans, leaving about 1-inch headspace.
– Add Boiling Water or Pickling Solution: Pour boiling water or a pickling brine over the beans, again leaving 1-inch headspace.
– Remove Air Bubbles: Use a non-metallic spatula to release trapped air bubbles inside the jars.
– Seal and Process: Wipe the jar rims clean, apply lids and rings, and process in a pressure canner according to your canner’s instructions (usually 20-25 minutes at 10-15 PSI for snap beans).
– Cool and Store: Let jars cool undisturbed for 12-24 hours, then check seals and store in a cool, dark place.
Pressure canning is necessary because snap beans are a low-acid vegetable and require higher temperatures to safely preserve.
Cooking Snap Beans After Canning
Canned snap beans are versatile and can be used just like fresh beans. You can:
– Heat them as a side dish with butter, garlic, and herbs.
– Add them to casseroles or soups.
– Sauté with onions and bacon for a flavorful meal.
Tips for Fresh Snap Beans
If you want to enjoy snap beans fresh, here are some handy tips:
– Pick beans when they are medium-sized before the seeds inside bulge for the best flavor and texture.
– Harvest beans daily during the growing season to encourage more production.
– Snap off the ends and remove strings before cooking.
– Fresh snap beans can be steamed, boiled, sautéed, or roasted. Cooking times are usually short-about 4-6 minutes-to keep them crisp-tender.
Delicious Ways to Cook Snap Beans
Here are some popular cooking methods:
– Boiling: Cook beans in salted boiling water for 4-6 minutes until bright green and tender-crisp.
– Steaming: Steam beans over boiling water for 4-6 minutes with a lid on.
– Sautéing: Heat oil and garlic, then sauté beans for 4-6 minutes; season with salt and pepper.
– Roasting: Toss beans with oil and seasonings, roast at 425°F for 15-20 minutes until caramelized and tender.
Adding a squeeze of lemon or a sprinkle of fresh herbs can elevate the flavor.
Why Snap Beans Are Called “String Beans”
The term “string beans” comes from the fibrous string that runs along the seam of some mature beans. This string can be tough and unpleasant to eat, so removing it before cooking is important. The “snap” in snap beans refers to the crisp sound the fresh beans make when broken.
Snap beans are easy to prepare and can be enjoyed fresh or preserved for later. With a little practice snapping, stringing, and canning, you’ll have delicious beans ready to brighten any meal. Enjoy the crisp snap and fresh flavor of these versatile veggies all year long!