Pressure canning my green beans

I pressure canned the green bean harvest that I got yesterday.

For non-acidic vegetable canning, you must do the pressure canning and not the water bath canning. I'll go over generally what you do but if you do this yourself you need to go by what the manufacturer says in the manual for your pressure canner. I also used he ball canning book which everyone who does any canning should get.

First up, I take the lids and bands off the cans and wash them all.

Fill the cans about 2/3 full of water and let simmer in the canner.

Washed and cut the green beans to 2" lengths and remove the ends.

Once all the beans were ready, take the cans out of the canner and dump that water, and fill with the beans leaving a 1" headspace

Filled the cans with boiling water (main reason you must get the cans warm first. Boiling water dumped into room temperature glass is how you have a problem with shattering.

Also some canning salt.

I had enough beans for 5 pints. I mixed wide mouth with narrow as that's what I had on hand. You can't can different sizes at the same time like pints and quarts as the canning times are different but as far as I know there's no rule about mixing a batch with wide and narrow mouth jars. As a side note, I originally bought narrow mouth jars but have since gone strictly with the wide mouth for future purchases.

I did put a quart jar in he middle as I was out of additional pints. You want to fill the canner so things don't tip over during the process. Make sure you put water in even the empty ones otherwise they will float.

Following the recipe and instructions on the canner the time for me was 20'minutes at 11psi.

And there we have it, food put up for he winter.