I’m not a patient person and hearing the “ping” of a sealed jar is one of my favorite things ever. Allow to cool for at least 12 hours without touching them. Using an oven mitt or jar lifter, place jars on a towel folded in thirds.īe sure hot jars are in a draft-free area - and never set hot jars on a bare counter. Hot steam will still rise even after pressure has reduced. Remove the pressure canner lid by tilting it away from your face. If it doesn’t hiss, remove the weighted gauge with an oven mitt. Once pressure is reduced, take a spoon and touch the weighted gauge. DO NOT run it under cold water as if you were cooking fresh food. Allow pressure canner to reduce pressure on its own. When processing time is up, turn off heat. Process pint jars for 20 minutes and quart jars for 25 minutes. You want to hear the control jiggle about 3 to 4 times a minute. Once control is hissing and jiggling, begin your time. When steam has vented for 10 minutes, put on the weighted gauge at 10 pounds of pressure. Do not place the pressure control on yet. Place the lid on the pressure canner and turn heat on medium-high. Add amount of water to pressure canner specified for your model. Place the lids and rings on the jars and screw them down, fingertip-tight. Wipe the rim with a clean towel to remove any debris or bits that might interfere with jar sealing. Run a spatula around the side of each jar to release any air bubbles. Be sure you leave a 1-inch head space in each jar. Take the water off a boil and pour into the jars until it just covers the beans. You won’t need the full amount of water as the beans take up a good capacity. A pint holds 2 cups and a quart holds 4 cups. The taste was so bland no one would eat them on their own.īoil enough water to fill the jars. One year I tried canning them without any addition of salt and those jars had to be used in casseroles or soups. Add 1/2 teaspoon sea salt for pint jars and 1 teaspoon sea salt for quart jars.Ībout the salt: I’ve tried not adding salt to the beans and the flavor isn’t the same. Push down on the beans to fit a few more in at the end. Rinse your beans, string (if they’re a string bean), and snap into bite size pieces.įill the jars with beans, leaving a 1-inch head space. How To Pressure Can Green Beans Using The Raw-Pack Method Simply wash them in hot soapy water and rinse well. And that will tell you how many jars to get ready for a batch.īecause you’re using a pressure canner and everything will get sterilized during canning, you don’t need to sterilize the jars before hand. We can our green beans in pints, but depending upon the size of your family, you may want to do quarts.įigure out how many jars of the size you’re using your pressure canner can hold at a time. I put up about 80 jars of green beans a year. We’ve never purchased green beans from the store. My family has been growing and saving the seed from our strain of heirloom green beans for about a hundred years, as far as I can track. This works wonderfully well with green beans. You pack raw food into jars and then can them (with a pressure canner). Not the raw pack method, though - it’s both safe and time-saving. A win-win! What’s The Raw-Pack Method? In the interest of saving time, we can’t sacrifice food safety. I consider some quick canning methods to be unsafe. I’m all for saving time in the kitchen! No woman ever said, “I have way too much time on my hands these days.” And if by chance I’m wrong, and you’re that woman, would you please come to my house? I need to learn your secrets. As long as you follow the instructions, you’re likely good to go. They have pressure release valves and safety features built in. It isn’t as scary as the stories of your grandmother’s canner exploding. If you’ve never used a pressure canner before, let me ease your fears. I adore that I can cook in it and preserve food for my family, even preserving my food faster with the raw pack method. Of all my home food preservation tools, my pressure canner is my favorite.
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