My garden has been producing like crazy this year!
Don’t get me wrong, I am loving it, but whew! It’s exhausting sometimes. We planted 160 green bean plants this year and we even staggered it, by planting one bed one week, then another the next, and the next and so on. But you know the best laid plans…they were all ready at the same time! We picked over a bushel this weekend for our first picking and there are tons more going to be ready in the next week or so.
We have decided to can our green beans, due to lack of freezer space and convenience later on.
For me, it’s much easier to open a jar and heat them up quickly than it is to try and heat from a frozen state. So, here’s how to can green beans. You can leave them whole, or “snap” them. I like to snap them because I find that more fit into the jars, and my kids are pretty picky about shapes of their foods.
To snap, grasp the end of the bean with one hand and bend.
Where it bends naturally is where it “snaps”. Remove the stem end and compost or give it to your chickens. Snap all the bean into one inch pieces. Alternatively, you can use a knife, but where’s the fun in that?
When the beans have all been snapped, you will want to place in a clean, hot jar. Add boiling water on top, leaving 1 inch headspace.
To raw pack the beans, simply place the raw beans in a hot, clean jar. Add boiling water on top, leaving 1 inch of headspace. Wipe the rim with a clean towel, add the hot lid and band, screwed on finger tight, and process in a pressure canner at 10lbs pressure for 25 minutes for quarts, 20 minutes for pints. I normally can these in quarts and I typically get 10-12 quarts from a bushel, depending on how small I break the pieces into. The smaller the pieces, the more you need to fill the jar.