From Failures to 70 Quarts: My Canning Journey with Green Beans
I’m thrilled to share my canning adventure with all of you!
After begging my family for guidance and getting turned down, I took it upon myself to learn the art of canning. With countless videos and books as my guides, I faced many challenges, but I persevered. This week, I completed my biggest canning session yet, and it was an incredible experience!
The Canning Experience
Over two days, I transformed a mountain of fresh green beans into 70 quarts of deliciousness! Here’s a quick breakdown of my process:
- Picking: My husband, dad, and brother helped gather the beans. It took us about 2 hours to pick them all.
- Preparation: My sister and I spent 6 hours breaking the ends and snapping the beans.
- Canning: I ran two pressure canners and my electric canner simultaneously, which took around 8 hours to complete.
Although one jar didn’t make it (it busted, even though it was new), the experience was rewarding. Thanks to my family’s help and your inspiring posts, I felt empowered throughout the process.
Green Bean Canning Recipe
Here’s how you can can your own green beans!
Ingredients:
- - Fresh green beans (approximately 14 pounds for 7 quarts)
- - Canning salt (optional)
- - Water
Equipment:
- - Pressure canner
- - Canning jars (quart size)
- - Lids and bands
- - Jar lifter
- - Canning funnel
Instructions:
1. Prepare the Jars:
- Wash your jars and lids in hot, soapy water. Rinse well.
- Keep the jars warm until you’re ready to fill them.
2. Prep the Green Beans:
- Wash and trim the ends of the green beans.
- Snap or cut them into 1-2 inch pieces.
3. Pack the Jars:
- Pack the green beans tightly into the warm jars, leaving about 1 inch of headspace.
- If desired, add 1 teaspoon of canning salt per quart for flavor.
4. Add Water:
- Pour boiling water over the green beans, ensuring to maintain the 1-inch headspace.
5. Seal the Jars:
- Wipe the rims of the jars with a clean cloth to remove any residue.
- Place the lids on the jars and screw on the bands until finger-tight.
6. Canning Process:
- Place the jars in the pressure canner. Follow the manufacturer’s instructions for your specific model.
- Process quarts at 10-15 pounds of pressure for 20-25 minutes (adjust for altitude).
7. Cooling:
- Once the processing time is complete, allow the pressure to drop naturally.
- Carefully remove the jars and let them cool on a clean towel or cooling rack.
8. Check Seals:
- After 24 hours, check the seals by pressing the center of each lid. If it doesn’t pop back, it’s sealed properly.
Final Thoughts
Canning has not only filled my pantry but also brought my family closer together. With my kids helping out and the support of my loved ones and this community, I felt unstoppable. Thank you all for sharing your journeys and inspiring me to keep going!
Here’s to more canning adventures in the future! Happy canning
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