There is nothing like fresh locally grown vegetables but you just can’t get them in the winter time. Canning them is the next best thing. Since it is a little late in the season I picked up half a bushel of green beans dirt cheap and spent my Saturday canning. Now in the winter I will feel a little piece of summer and get a certain bit of satisfaction knowing I saved a lot of money.
- 1/2 bushel green beans
- Boil Mason jars and lids in water for just a few minutes or put through dishwasher. Do not remove until ready to fill. Jars need to be warm when filling.
- Snap the vine end of the green beans.
- Rinse them well under cold water.
- Cut green beans into bite sized pieces but not until ready to boil and fill a pot with them 3/4 full. This is a bit time-consuming so I do not recommend letting your jars boil the whole time.
- Boil a large pot of water in a separate pot.
- Once water has come to a boil pour it over the green beans just covering your beans.
- Bring beans to a boil and take off heat immediately.
- Fill warm jars to 1 inch below top with beans and then the water from the beans.
- Add 1 teaspoon of salt to each jar.
- Remove lids from water and screw onto jars.
- Boil filled jars in water bath for 40 minutes after water has come to a boil. Make sure water covers jars at least 2 inches over top.
- Remove from water bath and let sit for 12 hours.
- You should start to hear the ping of jars sealing after 10 minutes or so but it could take hours for jars to seal so don’t fret.
- Check lids for give in the middle after 12 hours and if not sealed refrigerate beans and eat within 1 week.
***I highly recommend a canning kit complete with funnel, tongs, and magnet to get lids and jars in and out of boiling water.
Preparation time: 2 hour(s)
Cooking time: 45 minute(s)