Green Beans Canning Hot Pack Recipes

CANNING GREEN BEANS

Steps:

• Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. Including more detailed information and step-by-step instructions on how a pressure canner works.

GREEN BEANS-CANNING-RAW PACK

Steps:

• Wash beans.
• Drain.
• Remove strings and trim ends.
• Cut into 2 inch pieces.
• Pack beans into a hot quart jar leaving 1 inch head space.
• Add Salt.
• Ladle boiling water over beans-again leaving 1 inch head space.
• Wipe rims and adjust 2 piece caps.
• Process quarts for 25 minutes at 10 pounds pressure.
• **Shouldyou wish to use pints use 1/2 t salt and process 20 minutes at 10 pounds pressure.

GREEN BEANS-CANNING-HOT PACK

Steps:

• Wash beans.
• Drain.
• Trim ends and remove strings.
• Cut into 2 inch pieces.
• Boil for 5 minutes.
• Pack into clean hot jars leaving 1 inch head space.
• Add salt.
• Ladle boiling water over beans-again leaving 1 inch head space.
• Remove bubbles.
• Wipe rims and adjust 2 piece caps.
• Process quarts 25 minutes at 10 pounds pressure.
• **If you wish to can in pints use 1/2 t salt and process 20 minutes at 10 pounds pressure.

HOT PICKLED GREEN BEANS:

Steps:

• In a small saucepan, over high heat, bring the first 9 ingredients to a boil, then turn off the heat, stirring until dissolved. Add the chilies and garlic. Remove from heat.
• Wash and trim the green beans. Bring a large pot of water with the 1 teaspoon salt to a boil over medium heat. Add the beans. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse immediately with cold water and put them in an ice bath for 10 minutes. Drain well.
• Pack beans in sterilized jars then cover with the vinegar mixture.
• Place lids and caps on cleaned rimmed jars.
• Process in a hot water bath for 5 minutes, remove and cool in a draft free spot for 24 hours.
• You can also put them in sterilized jars and refrigerate instead of doing the canning process. Let flavors meld for 1 week. Just keep under refrigeration and eat within 1 month.
• I canned 2 jars and the 3rd was what I had left over for munching which was refrigerated.

CANNED GREEN OR WAX BEANS (WATER BATH METHOD)

Steps:

• Pack beans loosely in sterilized jars, leaving an inch of headroom.
• Bring remaining ingredients to a boil in a large pot.
• Pour over beans, to within 1/2 inch of the top. Wipe edges of jars with a clean cloth and seal with sterilized lids.
• Process in hot water bath for 30 minutes.
• Can be served heated in the liquid from the jar or drained and rinsed, then heated.