Canned Green Or Wax Beans Water Bath Method Recipes

HOW TO CAN YELLOW WAX BEANS

How to can yellow wax beans image

How to home pressure can yellow wax beans, following tested USDA methods

Provided by Healthy Canning

Time 1h30m

Number Of Ingredients 2

Ingredients

yellow wax beans
water

Steps:

Wash the yellow wax beans, change water, then re-wash the beans, and give them a final rinse under running water from the tap as you lift them out of sink.
Top them to get stems off; no need to tail them.
Leave whole, or chop or break into 2 to 3 cm (1 inch) pieces, or of whatever length you like.
HOT PACK: Put in a large pot of water, bring to a boil, then boil for 5 minutes. OR RAW PACK: skip this blanching step.
Pack into half-litre (US pint) jars or 1 litre (US quart) jars. (Pack more tightly if doing raw pack.)
Leave 3 cm (1 inch) headspace.
Optional: a pinch of salt or non-bitter, non-clouding salt sub per jar.
Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: half-litre (US pint) jars for 20 minutes OR 1 litre (US quart) jars for 25 minutes.

Nutrition Facts : ServingSize 250 g, Calories 75 kcal, Carbohydrate 17.5 g, Protein 5 g, Sodium 13 mg, Fiber 7.5 g, Sugar 7.5 g

CANNED GREEN OR WAX BEANS (WATER BATH METHOD)

Canned Green or Wax Beans (Water Bath Method) image

These are almost exactly like store-bought canned beans. I prefer fresh or frozen beans but every year I can a few jars just to use in 3 (or 5) bean salad. From Company's Coming Preserves cookbook.

Provided by Cookin-jo

Categories Vegetable

Time 50m

Yield 4 quarts, 8 serving(s)

Number Of Ingredients 4

Ingredients

16 cups green beans or 16 cups wax beans, cut in 1 inch lengths
32 cups water
3/4 cup pickling salt
1/2 cup white vinegar

Steps:

Pack beans loosely in sterilized jars, leaving an inch of headroom.
Bring remaining ingredients to a boil in a large pot.
Pour over beans, to within 1/2 inch of the top. Wipe edges of jars with a clean cloth and seal with sterilized lids.
Process in hot water bath for 30 minutes.
Can be served heated in the liquid from the jar or drained and rinsed, then heated.

Nutrition Facts : Calories 65.1, Fat 0.4, SaturatedFat 0.1, Sodium 10651.2, Carbohydrate 14.1, Fiber 5.4, Sugar 6.6, Protein 3.7

CANNING GREEN BEANS

Canning Green Beans image

Home canning green beans is easy with a pressure canner. You'll need about 14 pounds of beans for a canner load of 7 quarts.

Provided by Sharon Peterson

Categories Side Dish

Number Of Ingredients 7

Ingredients

14 lb green beans
canning salt (optional)
Pressure canner
Large pot or blancher
Canning jars, seals, and rings
Funnel, lid lifter, jar lifter, bubble tool
Ladle

Steps:

Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. Including more detailed information and step-by-step instructions on how a pressure canner works.

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Estimated Reading Time 4 mins

Wash the Green Beans. The first step to canning green beans, whether using a pressure canner or not, is to wash the green beans in cold water thoroughly.
Cut or Snap Your Beans. From there, you will need to “top and tail” the beans. This means that both ends are cut off. After that, you need to snap or chop your beans to the size that you want them to be, or you can leave them long and jar length.
Salt Your Jars. Before adding the green beans to your jars, wash the jars in hot soapy water and rinse them well. Now it’s time to add salt to them. Generally, you should add half a teaspoon to each pint-sized jar or one teaspoon for a quart-sized jar.
Choose Whether to Use a Hot or Cold Pack. There are generally two different ways to can your beans: hot or cold packing. While some prefer to use the hot packing method, others swear by the cold packing method.
If You Choose to Hot Pack. To use the hot packing method, you must first begin by boiling your beans in a pot of hot water for five minutes. From there, drain the water and place your beans into your prepared jars.
If you Choose to Cold Pack. You must fill your jars to the rim with the raw beans to use the cold packing method.
Cover the Beans in Your Jar in a Pickling Mixture. At this step, if you were using a pressure canner, you would normally place boiling water into the jars before placing them into the pressure canner.
Release Any Trapped Air. Press on the beans with the back of a spoon or tap the jar on the table to release any air bubbles that may be trapped in the jar.
Clean Your Jar Rims. Before placing the lids on your jars, ensure that the rims are clean and don’t have any residue on them by wiping them down with a spotlessly clean cloth.
Place Cans in Water Bath. After sealing your jars, place them in a heating bath for the recommended amount of time, based on the size and quantity of your jars.

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