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Preserving Green Beans by Pressure Canning

Course Side Dish
Cuisine American
Author Glenda Groff

Ingredients

  • For 1 quart green beans or beans/carrot mixture:
  • 2 pounds beans/carrots
  • 1 50 mg Zinc Tablet
  • 1 teaspoon mineral salt or canning salt
  • boiling water
  • quart jars rings, and lids

Instructions

  1. Filling Jars: Wash the jars, rings and lids with hot soapy water. Rinse well. In each quart jar layer your choice of beans/carrots to just above the first ring of the jar. Add a Zinc tablet, salt and fill to with in 1/2 inch to the top of the jar with boiling water. Wipe the top of the jar with a damp paper towel. Turn on lids and rings. ( shake the jar a bit to get the zinc through the entire jar)
  2. Pressure Canning: Fill the pressure canner with 3 quarts water. Add the filled jars of beans. Turn on canner lid. Follow manufacturers directions for operating your pressure canner. The Presto canner I have ... I turn the burner on high. When the steam starts coming from the vent, I time it for 5 minutes. I had a weight. When the dial pressure is at 11 psi, I set the timer for 25 minutes. You do need to adjust the heat lower to keep the pressure at 11psi. When the time is up, turn off the heat and allow the canner to cool. DO NOT OPEN the canner until the dial is down to zero and the pressure vent is down. Green beans and carrots need to be canned for--quarts 24 minutes and pints 20 minutes at 11 PSI.
  3. Storage: After jars have been removed from the pressure canner, allow them to cool for 2 hours. Remove rings, check for seals, and wash jars. Store is a cool dry place. These will keep for a year or longer.