Directions: |
Directions:Cut off ends and snap or cut into bite size pieces. Rinse well in cold water. Once washed, drain in a colander to prepare for packing into jars.
On the stock, place water and white vinegar into the pressure canner. (The white vinegar helps prevent hard water deposits on the jars). Heat several quarts of water to near boiling to cover the beans. If desired, head lids in warm water on "low". Current guidelines do not require warming the lids. Never boil the lids before processing or you may damage the sealing compound.
Take the washed beans and pack them into jars, adding one tsp salt into each jar. Shake them down/pack them in as you go. Allow 1" head-space.
Fill jar with boiling water, maintaining 1 inch of head-space. Slide a wooden spoon or thin plastic spatula around the inside edge of the jar to release any trapped air bubbles. Don't use a knife or any metal objects.
Wipe the edge of the jar with a clean, dry cloth. Double check your rims and jars for any nicks or cracks.(Even a tiny nick can keep a jar from sealing, and hairline crack will blow out the whole jar in the canner.
Weighted-Gauge Pressure Canner
Process quarts at 11 pounds pressure for 25 minutes, pints at 20 minutes at 11 pounds pressure.
High altitude adjustments: Process quarts at 15 pounds pressure for 25 minutes, pints at 20 minutes at 15 pounds pressure.
Dial-Gauge Pressure Canner
Process quarts at 11 pounds pressure for 25 minutes, pints at 20 minutes at 11 pounds pressure.
High altitude adjustments: Process quarts at 13 pounds pressure for 25 minutes, pints at 20 minutes at 13 pounds pressure.
When done, allow the pressure canner to cool down and release the pressure on its own. Don't bleed off the pressure of place cold rags on it or anything else. Once the pressure has dropped to zero and the little pressure button has released, carefully open and unload the canner. |
This recipe for Green Beans is from