Tips to remember when canning

A reader asked me how to preserve green beans and were they raining on me as they were on her. Well…no…my son seems to be growing hay this year. The problem is that we don’t have a cow. These are the most beautiful bean vines but no beans. I think that it is all the rain and hot weather. My friend in the NC Mountains said, as my parents would have said, that he planted on the wrong signs. Well…here is your information. Take care and I’ll be seeing you around…Agnes 

Tips to Remember when Canning:

1. Have your canner’s pressure gauge tested once a year for accuracy. If testing is not available in your area, be on the safe side and replace the gauge annually.

2. Do NOT use commercial pasta sauce jars that say “Mason.” These are “one-shot” jars, designed for commercial processing. (They can be used for pickles, relishes, jellies, and jams and placed in a boiling water bath…but not pressure canner.) Use only jars specifically meant for home canning.

3. Recommendations for processing times and pressures occasionally change.

There’s tons of information online at sites like www.FreshPreserving.com and National Center for Home Food Preservation, nchfp.uga.edu. Also check with you local Extension Service…they have loads of info.

4. As with water-bath canning, processing times generally increase at elevations above 1000 feet.

5. Make sure have plenty of liquid. The high heat of pressure canning results in some loss of liquid during processing…however, don’t overfill.

6. Don’t rely on your memory! No matter how many times you can something, it’s smart to look up the measurements and processing times each time.

Gathering:

Green beans are best gathered when they are small and tender. They must be picked regularly. Beans are better canned. Snap beans can be either green or yellow (wax).

Storing: Store *unwashed beans in a plastic bag in the refrigerator for up to 5 days. *(Never wash beans that are going to be stored. They tend to have an odor and loose some of the good taste. In preparing beans to be used tomorrow, I will wipe clean, trim and snap. I store them in a sealed container until I get ready to cook or can. I wash, steam, and proceed. Wilted beans can be restored by soaking in ice water for up to 30 minutes.

Canning Beans:

Remove ends, Snap or cut beans. Wash thoroughly and put in clean boiling water and let set for 5 minutes. Put beans in jar, leaving 1-inch headspace. Do not pack or shake down. Add ½ teaspoon salt to pints and 1 tea-spoon to quarts. Cover beans with boiling water, seal, and process in pressure canner for manufacture recommended time or in boiling water bath for 40 mins.

Salted Green Beans:

Blanch green beans and dry. Layer beans and canning salt in clean canning jars and seal. When ready to use wash salt from beans and soak in cold water for several hours, changing water several times. Cook chopped bacon and remove bacon and save. Pour most of the grease from the pan and add some chopped onion and cook till almost done. Add the beans and cook (over low heat) till beans are tender. Serve tossed with cooked bacon and chopped fresh tomato.

Dried Green Beans aka Leather Britches: This is one method that is used wildly in the mountains of North Georgia, North Carolina, Kentucky, and the Virginias. I am sure that it is used other places. Use green beans that are ready to pick (Kentucky Wonders are the best). Remove the ends without removing part of the bean. Use a heavy thread…#8 cotton…and a good long, sharp needle. String beans on thread making sure beans are not touching. Do not push beans all the way to the end…you need some string to hang up. When through, blanch in salt water (1T salt per gallon water) for 6 minutes and dip in cold water to stop cooking. Hang to dry in a place that is warm and dry, like the attic. To cook: soak overnight and cook in a pot with a piece of seasoning meat and enough water to cover. Bring to a boil, reduce to simmer and cook till tender.

Cooking Green Beans:

In a large heavy pot add a small piece of salt pork and a quart of water. Bring to a boil and reduce heat and cook for 30 minutes. Add 1 quart or more of fresh prepared beans and bring to a boil. Reduce heat and cook till done. Remember, add water if necessary, but in small amounts. The least amount of water you use the less salt will be required.

Dill Pickled Beans: Trim ends off 2 pounds green beans, but not cut up beans and pack lengthwise into 4 hot pint jars. To each jar add the following: ¼ tsp cayenne pepper, 1 whole clove of garlic, and 1 head of dill.

Put ¼ cup canning salt, 2 ½ cups vinegar and 2 ½ cups water in a stainless steel pot and bring to a boil. Pour over beans leaving ¼ inch headspace. Remove any air bubbles. Seal and process pints and quarts for 10 minutes in a boiling water bath.

Mexican Bean Sticks:

Trim ends from ¾ pound green or yellow snap beans and set aside

Sift together and set aside: 2 cups flour (it is better if you use half plain and half whole wheat); 1 tablespoon chili powder; 1 teaspoon garlic powder; Dash cayenne; and Salt to taste.

Beat 2 eggs with 2 tablespoons water and set aside.

Pour about ½ inch of oil in a heavy skillet or pan and heat. Dip beans into the eggs and roll in the seasoned flour mixture. Fry, turning to brown on both sides. When brown, remove and let drain. While you fry the other beans, keep the cooked beans warm. Serve as a side dish.

Something for Washington to Remember:

“If you always do what you have always done, then you always get what you have always got.” From the Wizard of Oz.