Hello, steemians, and welcome to my page!
In my post yesterday, I talked about getting the green and yellow beans prepared for canning. Today, I went through the process of pressure canning them. The first thing I wanted to do was to collect everything I would need for the process. I didn't want to have to go looking for something in the middle of the process, that's always a pain in the butt. Canning green beans is a simple process if you have everything ready before you start.
I have everything I would need set up and ready to go here. The pressure canner should have about 2-3 inches of water in it, and it's best to start heating it right away so that it's ready when the jars are. I try to get the water up to a low boil by the time the jars are ready to put in it.
I brought out my canning book for reference. I don't always remember everything, so it's good to have a reference.
When I can the beans, if I have both green and yellow ones, I like to mix them up and then can them. The brown container holds my canning salt.
There are 2 ways to can green beans, the hot pack method and the cold pack method. I prefer the cold pack method because I don't have to parboil the beans before I put them in the jars. I never know how much of the beans I'm going to use to fill the jars, so I use the cold pack method.
I put all the empty jars in my jar heating pot and then put enough hot water in the bottom of the pot to cover the bottoms of the empty jars, but not enough to make the jars float. The coffee pot has hot water to put in the jars after I fill the jars with beans. The small sauce pot is for heating the lids.
For this batch, I started by putting 1/2 teaspoon of canning salt into each jar first. In the past, I've added it after the beans were in the jars. It doesn't matter when you put the salt in the jars, and you don't have to put any salt in with the beans if you don't want to. It's simply a matter of taste.
I use a canning funnel to fill the jars with the beans, it's a lot easier to get them in the jars without spilling them. I finally found a good stainless steel canning funnel this year. It has a wider rim than the standard plastic canning funnels.
Here, I have all the jars filled with beans. As you can see, I still have some beans left over, maybe enough for 2 jars, not enough for a full batch for canning.
I fill all the jars with hot water to below the shoulder of the jar.
Then I use the canning stick to go around the inside edges of the jar to pack the beans in a bit and get the air bubbles out.
If any of the jars need a few more beans to bring the level up to the shoulder of the jar, I put them in. Then I fill the jars with water to about 1/2 inch below the rim, perhaps a bit less water. You need to leave at least 1/2 inch of headspace in the jars.
At this point, the jars and contents should be hot. It's time to put the hot lids on the jars. Use the magnetic lid wand to get the lids out of the hot water in the small pan. Tighten the rings snug but not too tight.
Now it's time to put all the jars in the canner. I put them in one at a time using the jar lifter. Usually the water will stop boiling when you put the jars in. I turn the heat up when I get all the jars in the canner.
The next step is to put the lid on the canner and lock it on. Then you wait for the pressure to build up.
The canning book says to bring the pressure up to 10 PSI and hold it there for 20 minutes for pints, 25 minutes for quarts. I'm using pints, so 20 minutes at 10 PSI. Don't start counting the minutes until the pressure gauge reaches 10 PSI. Also, try to keep the pressure steady, any rapid changes in pressure can break jars or cause the lids to not seal properly. It doesn't matter if the pressure goes a bit higher than 10 PSI, I often end up at 12 PSI due to the propane heat. Just keep it at a steady pressure at or slightly above 10 PSI for 20 minutes.
After the 20 minutes have gone by, just shut the burner off and find something to do for a while. It's going to take a while for the pressure in the canner to drop back to zero. Never try to take the lid off the canner until the pressure has dropped to zero. Just check on it every now and then until the pressure is gone. It may take a half hour for the canner to cool off enough for the pressure to drop to zero.
Once the pressure is down to zero, take the lid off the canner and remove the jars with the jar lifter. They will still be very hot. Set them on a towel with a couple of inches of space between them to cool off. Don't mess with the rings or lids until they have cooled off. You can mess up the seal when they're still hot. You can tell if the jar has sealed by looking at the lid. Canning lids have a slight dome to them, when the jar seals, it pulls that dome downward into a concave shape.
Never push the dome down on a lid that is up, you won't be able to tell if it's actually sealed, and if it's not, that will lead to spoilage.
One more picture, the canning area glamor shot. :-)
Well, that's all I have for this post. Hopefully it makes some sense to you and I hope you found it interesting.
Thanks for stopping by my page and checking out my post, eh!
As always, feel free to leave a comment or a question if you would like.
May the Steem Force be with you!