Canning Half Runners: A Family Adventure in Preserving

There’s something truly special about the art of canning, especially when it involves family, fresh produce, and a bit of chaos! Recently, my daughter-in-law and I embarked on an ambitious journey to can 35 quarts of half runners.

Despite juggling three children, two dogs, two husbands, and the occasional storm, we managed to pull it off in just over 24 hours. Let’s dive into our canning adventure, share the steps we took, and highlight the joy of preserving food together!

Why Canning Half Runners?

Canning half runners (a type of green bean) is a wonderful way to enjoy the summer harvest throughout the year. Here are a few reasons to consider canning:

Preservation: Canning allows you to lock in the flavors and nutrients of fresh produce, making it available for months to come.
Budget-Friendly: Growing and canning your own vegetables can save you money on groceries in the long run.
Family Bonding: The process is a great way to spend time with loved ones, sharing stories and laughter as you work together.

What You’ll Need for Canning Half Runners

To get started, gather the following supplies:

Fresh half runner beans (enough to fill 35 quart jars)
Canning jars (35 quarts, with lids and bands)
Water (for blanching and processing)
Salt (optional, for flavor)
Pressure canner (if using a pressure canning method)
Large pot (for blanching beans)
Tongs and jar lifter (for handling hot jars)

Step-by-Step Guide to Canning Half Runners

1. Prepare Your Workspace

Clean and Organize: Start by setting up a clean workspace. Ensure that your canning area is free of clutter and that all your supplies are within reach.

2. Wash and Trim the Beans

Fresh Beans: Rinse the half runner beans thoroughly under cold water to remove any dirt.
Trim: Cut off the ends and break the beans into manageable pieces, usually about 1 to 2 inches long.

3. Blanch the Beans

Boil Water: In a large pot, bring water to a rolling boil.
Blanch: Add the beans to the boiling water and blanch for about 3 minutes. This helps to preserve the color, texture, and flavor of the beans.
Ice Bath: Immediately transfer the blanched beans to a bowl of ice water to stop the cooking process.

4. Prepare the Jars

Sterilize Jars: While the beans are cooling, sterilize your canning jars by placing them in a pot of boiling water for a few minutes or running them through the dishwasher.
Add Salt: If desired, add 1 teaspoon of salt to each jar for flavor.

5. Pack the Jars

Fill Jars: Using tongs, pack the cooled beans tightly into the sterilized jars, leaving about 1 inch of headspace at the top.
Remove Air Bubbles: Use a clean spatula or knife to remove any air bubbles by sliding it along the inside of the jar.

6. Process the Jars

Seal the Jars: Wipe the rims of the jars with a clean cloth to remove any residue, and place the sterilized lids on top. Screw on the bands until they are fingertip-tight.
Pressure Canning: Place the jars in a pressure canner filled with water according to the manufacturer's instructions. Process at 10-15 pounds of pressure for 20-25 minutes, depending on your altitude.

7. Cool and Store

Remove from Heat: Once processed, turn off the heat and allow the canner to cool completely before removing the jars.
Check Seals: After the jars have cooled for 12-24 hours, check that the seals are tight by pressing the center of the lid. If it doesn’t pop back, it’s sealed!
Store: Label your jars and store them in a cool, dark place. Properly sealed jars can last for up to a year.

More Beans to Come!

As we wrapped up our canning session, we couldn’t help but feel accomplished. Despite the challenges—tending to little ones, managing pets, and even dealing with a malfunctioning A/C—we persevered. With more beans on the way in a few weeks and corn on the horizon, we’re excited about our next canning adventure!

Canning half runners is not just about preserving food;

it’s about creating memories with family and enjoying the fruits of your labor. If you’re considering diving into canning, gather your loved ones and make it a fun, collaborative effort. You’ll be rewarded with delicious home-canned produce that you can savor long after summer ends!