Green Beans Canning Hot Pack Recipes

HOT PICKLED GREEN BEANS:

Steps:

• In a small saucepan, over high heat, bring the first 9 ingredients to a boil, then turn off the heat, stirring until dissolved. Add the chilies and garlic. Remove from heat.
• Wash and trim the green beans. Bring a large pot of water with the 1 teaspoon salt to a boil over medium heat. Add the beans. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse immediately with cold water and put them in an ice bath for 10 minutes. Drain well.
• Pack beans in sterilized jars then cover with the vinegar mixture.
• Place lids and caps on cleaned rimmed jars.
• Process in a hot water bath for 5 minutes, remove and cool in a draft free spot for 24 hours.
• You can also put them in sterilized jars and refrigerate instead of doing the canning process. Let flavors meld for 1 week. Just keep under refrigeration and eat within 1 month.
• I canned 2 jars and the 3rd was what I had left over for munching which was refrigerated.

GREEN BEANS-CANNING-RAW PACK

Steps:

• Wash beans.
• Drain.
• Remove strings and trim ends.
• Cut into 2 inch pieces.
• Pack beans into a hot quart jar leaving 1 inch head space.
• Add Salt.
• Ladle boiling water over beans-again leaving 1 inch head space.
• Wipe rims and adjust 2 piece caps.
• Process quarts for 25 minutes at 10 pounds pressure.
• **Shouldyou wish to use pints use 1/2 t salt and process 20 minutes at 10 pounds pressure.

CANNED GREEN OR WAX BEANS (WATER BATH METHOD)

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.

GREEN BEANS-CANNING-HOT PACK

Steps:

• Wash beans.
• Drain.
• Trim ends and remove strings.
• Cut into 2 inch pieces.
• Boil for 5 minutes.
• Pack into clean hot jars leaving 1 inch head space.
• Add salt.
• Ladle boiling water over beans-again leaving 1 inch head space.
• Remove bubbles.
• Wipe rims and adjust 2 piece caps.
• Process quarts 25 minutes at 10 pounds pressure.
• **If you wish to can in pints use 1/2 t salt and process 20 minutes at 10 pounds pressure.

SPICY DILLY BEANS

Steps:

• Prepare jars for canning.
• Bring vinegar, salt and water to a boil.
• In the bottom each hot sterilized jar, put the garlic cloves, cayenne pepper, mustard seed, and dill.
• Pack jars with fresh green beans, packed lengthwise.
• Do not snap beans.
• Process for 20 minutes at 1000' altitude, or adjust time according to your altitude.