It is that time of year again when the garden produces more food than we can eat. Right now we have an exes of beans. Their are many different was to preserve food, but today we are going to be canning the extra beans.
First, before I go any farther, a word of caution about canning. Recipes must be closely followed when canning. Modifying cooking times, ingredients or temperatures can be dangerous. Use the exact time, temperature, pressure and method specified in the recipe to protect food from harmful bacteria, mold, and enzymes.
You can download a free copy of USDA’s Complete Guide to Home Canning from their website:
https://www.nifa.usda.gov/about-nifa/blogs/usdas-complete-guide-home-canning
I prep-ed the beans by washing them in cold water and then draining them. Next I cut the beans into pieces about 2 to 3 inches long. I filled hot pint jars with raw beans and added 1/2 teaspoon of canning salt. For quart jars add 1 teaspoon. Next I added boiling water and left one inch of head-space in the jar. Then clean the rim of the jar with a damp paper towel and put the lid on finger tight.
With all the jars in the pressure canner I make sure the water level in the canner is at the correct level. I also add just a little bit of vinegar to the water in the canner to help keep the minerals in the water from stick to the jar. The Canning Guide gave me a processing time of 20 minutes for my pint jars at my altitude.
For a pressure canner I am using the Instant Pot Max. I have been using it for a few years and it has worked well for me. It only holds 4 pints, so it may be a little small for someone who needs to can larger batches. If you are interested in this canner or a different electric canner I would recommend watching the Rose Red Homestead video linked below.
After the canner has cooled and the pressure has returned to zero, remove the canner lid and let the jars cool for 10 minutes. Remove the jars from the canner and let them cool. I love to listen to the lids pop at this point. Don’t forget to label and date the jars after they are cool.