I was weeding my garden and was so surprised when I found my green beans ready to be picked!! I grow Kentucky Wonder bush beans and boy do they produce a bunch of beans. I canned 6 quarts and will have about 10 more before the green beans give out. As I have said in past posts, how much I love opening my jars in the Winter and eating something really yummy from my garden. Warms me up on a cold winter's day. Well we are far from that on this hot Summer's day. This is What's Cookin on Beaty's Creek today.
Needed:
1/2 bushel green beans
6 quart jars with rings and flats
Boiling water
Salt
Clean and snap your greens beans. I snap mine at about 1-2 inches but snap as you like your beans. Prepare your jars by pouring boiling water into them and pouring it out, Now pack your jars tightly with green beans and add 1 t salt to each quart of green beans. Now is the time to fill the jars with boiling water. When you can like this it is called "cold pack" canning, meaning your beans are not cooked first. Now place your flats and rings in a pan and simmer for about 5 minutes, now place on top of your jars and close. Now place jars in your pressure cooker and process for 20 minutes at 10 pounds of pressure. Be sure to date your jars so you will know when you canned them.
