A Guide to Canning Green Beans the Old-Fashioned Way. It is very important to know how to can canning green beans so that we can preserve the harvested green beans at home. This ancient method of preservation does not use preservatives like those you find in vegetables sold in shops. Here we will provide a complete guide on how to can canning summer green beans that are complete, fresh and can make your kitchen always smoky with the green beans that you store using this method.
This is a form of canning green beans by adopting an ancient method that is completely natural and free of chemicals. This will make the green beans last a long time in your kitchen. We will share with you step by step, let’s learn how.
How I Learned to Can
We have just learned canning skills, our parents are experts at canning green beans, we always see how they do it and every now and then they invite us to work to help them and this allows us to do it slowly.
Last harvest time, many neighbors gave their harvest to you, we have a lot of fresh food stock that we can store and preserve to extend its shelf life, one way is to can can green beans the old fashioned way, and this is what we will learn in a moment Again.
Without knowing how to preserve this, the fresh food that we harvest in large quantities, especially green beans, will change and rot. So this ancient method of canning for preservation is an important thing to know.
Among the fresh foods or produce that should be packed and stored in the summer are tomatoes, green beans, pickles, peaches, salsa, and jalapeno jelly. I have often paid attention to how parents do canning, so this time I/we will share with you the method. It turns out that canning is much easier to do than you think.
The Charm of Old-Fashioned Canning
In this modern world and life, hearing “canning your own food” seems like something strange and difficult to do because there are modern systems which are much easier. Here we will learn how to preserve your own food and you will be happy if you can do it.
If you want to know how to can fresh food, then canning green beans the old-fashioned way is an easy thing for you to learn now.
Pressure Canners vs. Water Bath Canner
There are two methods of preserving food that are usually practiced. There are things called pressure canning and water bath canning. The way to determine which canner should be used is to determine the acid level of the food that has been preserved. If the canning is not really good, it is dangerous because there is a risk of foodborne botulism and this can be fatal.
For canning foods with a high acid content, the ancient canning method that is suitable is the water bath method. Meanwhile, canning low-acid foods uses the pressure canning method.
Green beans are a food that is classified as low-acid foods, meaning that canning green beans using this ancient method uses a pressure canner.
Note: It is important to follow the correct canning method so that food can last a long time and avoid foodborne illnesses. The USDA publishes a home food canning guide, and it’s a great help for keeping food good.
- Fresh green beans
- Canning salt, not sea salt or table salt
Note: Beans should be high quality green beans that have just been harvested. Choose beans that are young and still soft, this type of bean is known to be more resistant to canning and can maintain its texture. Two pounds of green beans equals a one-quart jar of processed beans.
- Large stock pot
- Pressure canner
- Jar lifters
- Quart-sized canning jars with lids and bands
- Small pots
- Canning funnel
- Tongs or magnetic lid lifters
- Kitchen towels
- Paper towels
- Cooling rack
- Hot pads
Note: Choose a glass jar with a two-piece lid, make sure the jar is clean and free from cracks. I prefer ball canning jars. Apart from liter-sized jars, you can also choose smaller ones such as pint jars.
Step-by-Step Guide to Canning Green Beans the Old-Fashioned Way
Preparation and washing:
Firstly, prepare the green beans, break the pods about 2 inches apart, clean and wash them in running water. Then put it in a colander so that the water drains.
You can sterilize jars in various ways that you can. You can soak the jars in hot water for a while, or you can boil them briefly to sterilize the jars. Store the jar in hot water until ready to use.
Prepare the brine:
Bring the water to a boil over high heat in a large stock pot. If the water has boiled, reduce the heat and keep the water hot until you are ready to use it.
Place the canning lids in a small saucepan to sterilize them. Keep the lid hot until ready to use. Make sure you use a new lid so that the jar can be sealed properly.
Pack the jars:
Now carefully remove the jar from the hot water, use a jar lifter and add the prepared green beans, press the green beans into the jar until it is full and solid. This is the raw package method, when it is all filled, leave a 1 inch section at the edge, repeat this process on each jar you pack.
Add canning salt and water:
Add a teaspoon of canning salt to the top of the beans. Hanga uses canning salt and not any other salt. If it’s a pint jar, then just add 1/2 teaspoon. Add boiling water, make sure all the green beans are covered with water and leave a space (empty) one inch from the head of the jar.
Remove air bubbles:
Gently tap the top of the jar to release any bubbles trapped in the beans or between the green beans.
Seal the jars:
The next step is to seal the jars. Using a damp cloth or clean paper towel, wipe the rim of the jar to remove any residue. Tighten the metal strap firmly, and do not overtighten the ring.
When the jars cool for 12 to 24 hours. Press the center of the lid, this is to ensure that the jar does not bend towards the top or bottom. If the jar is not tightly closed, then it must be stored in the refrigerator and it will last for several weeks.
How to Serve Canned Green Beans
In preserving food, one of the fun things is that we can enjoy the food every year. While these canned green beans are delicious in stir-fries, they are also great in casseroles, soups and stews.