How to can green beans

Lately I've been canning lots of beans. You can't imagine the nostalgia that this brings about. Except now, I have to plant them, weed them, pick them, snap them, wash then, stuff them in jars, and monitor the pressure cooker all by myself. (Ok, take that back mom did get me started with the first canner) When I was a kid, dad, mom, Beth, me, and Zach all pitched in somehow, and the process seemed less tedious. Still, the work that goes into preserving beans is much more manageable than peas. The thing is, for the amount of pea pods that you pick, not many actually turn out, and it takes a lot longer to shell them! So back to the beans....

To can beans, you should first snap the ends off, in my opinion, and then break the bean into about a 2-3 inch portion so they fit into the jar. Once you have them down to size, you will need to rinse them in water several times to make sure that any dirt is gone. Very important step! Next, I recommend wide mouth Ball canning jars to store them in. Begin to put the beans into the jar, and then use the blunt end of a knife to pack them in as much as desired. (As a kid, we tried to pack them in good to get the most use out of the quart) Put one teaspoon of salt in each jar for flavoring, and wipe the rim of the jar clean of any water or salt.

Meanwhile, fill a stockpot with water and get it boiling. Concurrently, put three quarts of water in the pressure cooker and turn up the heat so it won't take as long to process once you get the jars ready.

In the stockpot of water, place as many lids as you will need into the water, as this helps get the seal ready. Leave them in for 5-10 minutes, then take them out and put them on the jars. Add and tighten the rings to help seal the lids before they go into the pressure cooker. Once the lids and rings are all on, place as many jars as will fit in your pressure cooker. (Mine holds 7 jars)

Place the lid on the pressure cooker. Once you feel steam coming out of the topper, set the timer for 5 minutes. After 5 minutes, place the topper on and watch for the pressure gauge to rise to 15 units. Once it hits 15, set the timer for 15 minutes. Keep an eye on it, because you should adjust the burner heat if the pressure goes higher than 15 units. When the timer ends, turn the burner off and wait several hours at least for everything to cool.

Well, that certainly sounds like a long process, and it is in a way, but the more I do it, the faster it gets. The best part is having homegrown beans any time of the year, without all the extra crap that you find in store beans. They last a long time too! I'm pretty sure I've eaten beans from two or three years ago, and they tasted just the same. So it's worth it, for sure!!