Canning string beans (also known as green beans) is a fantastic way to enjoy their fresh, crisp flavor all year round. Whether you have a bumper crop from your garden or want to save money by buying in bulk, canning string beans preserves their nutrients and taste while providing a convenient pantry staple. If you’ve ever wondered, “How do you can string beans?” this article will walk you through the process step-by-step in an easy and friendly way.
Why Can String Beans?
Before we get into the how, let’s quickly cover why canning string beans is worth your time:
– Year-round enjoyment: Fresh string beans are seasonal, but canning lets you savor their flavor long after the growing season ends.
– Convenience: Canned beans are ready to use in soups, casseroles, stir-fries, and more without extra prep.
– Food security: Home canning helps preserve your harvest and reduces food waste.
– Nutrient retention: Proper canning keeps most of the beans’ vitamins and fiber intact.
What You’ll Need to Can String Beans
Gathering the right supplies before you start will make the process smooth:
– Fresh string beans: Choose firm, crisp beans without blemishes.
– Canning jars and lids: Use jars designed for canning to ensure a proper seal.
– Pressure canner: Because string beans are low-acid vegetables, they must be pressure canned for safety.
– Large pot: For blanching the beans before canning.
– Utensils: Tongs, a jar lifter, a headspace measuring tool, and a non-metallic spatula to remove air bubbles.
– Salt (optional): To enhance flavor.
Step-by-Step Guide: How to Can String Beans
1. Prepare Your Beans
– Rinse the string beans thoroughly in cold water.
– Trim the ends and cut the beans into your preferred length (usually 1-2 inches).
– Optional: Blanch the beans by boiling them for 2-3 minutes, then immediately cooling in ice water. This stops enzyme activity and helps preserve texture and color.
2. Sterilize Your Jars and Equipment
– Wash jars and lids in hot soapy water.
– Place jars in boiling water for 15 minutes to sterilize.
– Keep jars hot until ready to fill to prevent breakage.
– Boil lids and rings separately for a few minutes.
3. Pack the Jars
– Pack the raw or blanched beans tightly into the jars, leaving about 1 inch of headspace at the top.
– Add 1 teaspoon of canning salt per quart jar if desired.
– Fill jars with boiling water, covering the beans while maintaining the 1-inch headspace.
– Remove air bubbles by sliding a non-metallic spatula around the inside of the jar.
– Wipe the rim of the jar clean to ensure a good seal.
– Place the lid on the jar and screw on the ring until fingertip tight.
4. Pressure Can the Jars
– Place jars in your pressure canner with a few inches of water at the bottom.
– Follow your pressure canner’s instructions for your altitude (usually 10 pounds of pressure at sea level, 15 pounds at higher altitudes).
– Process pint jars for about 20 minutes and quart jars for about 25 minutes.
– After processing, turn off heat and let pressure return to zero naturally before opening the canner.
5. Cool and Store
– Carefully remove jars using a jar lifter and place them on a towel or cooling rack.
– Let jars cool undisturbed for 12-24 hours.
– Check seals by pressing the center of each lid; it should not flex up and down.
– Label jars with the date and store in a cool, dark place.
Tips and Tricks for Perfect Canned String Beans
– Use fresh beans: The fresher the beans, the better the taste and texture after canning.
– Avoid overpacking: Leave the recommended headspace to allow for expansion during processing.
– Don’t skip pressure canning: Because string beans are low-acid, pressure canning is necessary to prevent bacterial growth.
– Try dry canning: An Amish method involves packing beans tightly with salt but no water, then pressure canning. This yields a different texture and flavor, often sautéed with bacon later.
– Add flavor after canning: You can sauté canned beans with garlic, herbs, or bacon for a delicious side dish.
How to String Beans Before Canning
If you’re new to string beans, “stringing” refers to removing the fibrous strings along the edges of the beans before cooking or canning. Here’s a quick tip:
– Hold the bean by the stem end.
– Pull the string off from the pointy tip along the curve of the bean.
– Repeat on the other side if needed.
– With practice, this becomes a quick and easy step in your prep routine.
Canning string beans is a rewarding way to preserve your harvest and enjoy fresh flavors year-round. With a bit of preparation and the right technique, you’ll have delicious, home-canned beans ready for any meal. Happy canning!