Green Beans Canning Raw Pack Recipes

CRISP PICKLED GREEN BEANS

Steps:

• Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
• In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
• Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

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.