Canned Green Beans
I grew up every summer stringing and breaking green beans in order to can them for the winter. So today I thought I would share with you all the ultimate guide on how to can green beans. Just like the old fashioned way!
Equipment
- 22 Quart jars, rims, and lids
- Boiler
- Outdoor Camping Stove
- Rubber Jar Lifter
- Funnel
Ingredients
- 22 tsp salt non iodized
- 1 bushel half-runners
Instructions
- String, break green beans. Store them in a pillowcase in the fridge if you aren't going to can them right away.
- Make sure your quart jars are clean, you can run them though the dishwasher.
- Boil the lids and rims of the quart jars for a few minutes to ensure they are clean as well.
- Cook broken green beans anywhere from 25-45 minutes (this will depend on your pot size). Beans are done when you see a difference in color. They will go from bright green to a more muted green and be soft to touch with a fork.
- Add 1 tsp of salt to each one of the quart jars.
- Then, using a funnel, pour in the cooked green beans to the top of each jar.
- Screw on the lids by using tongs to get them out of the hot water. You may also need a dish towel to help you tighten the lids because the beans will make the jars hot.
- Using rubber jar lifters, move the jars to where you are going to can them. We used a large copper boiler on an outdoor campstove. We also canned a few inside on the stovetop as well that wouldn't fit in the boiler. We did 16 in the boiler and then 6 inside. Make sure the water is boiling before you carefully place the jars inside to can.
- Let the jars sit in the boiler for about 3 hours to can.
- Carefully lift the jars out of the boiler using the rubber jar lifters again. Place them in a spot to cool. Do not try to move them around until they are completely cool. They are more prone to break when the jars are still hot.
- Store your canned green beans once they are cool and bring them out to enjoy later on during the winter!