Water Bath Canning Green Beans

CLARA

6 min read

·

Jul 10, 2024

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Water Bath Canning Green Beans: A Simple Guide to Preserving Summer's Bounty

Green beans, a staple of summer gardens and farmers markets, are delicious fresh but can also be preserved for enjoyment year-round. Water bath canning is a safe and relatively simple method for preserving green beans, allowing you to enjoy their fresh flavor long after the season has ended. Here's a step-by-step guide to water bath canning green beans:

Gather your supplies:

• Green beans: Choose fresh, tender green beans.
• Canning jars: Pint or quart jars with lids and rings.
• Canning pot: Large enough to hold jars with at least an inch of water above the tops.
• Jar lifter: To safely remove hot jars from the canning pot.
• Measuring cups and spoons: For measuring ingredients.
• Ladle: For transferring hot liquid to jars.
• Clean cloths or towels: For handling hot jars and lids.
• Large bowl: For filling jars with water and cooling them.
• Non-iodized salt: For adding to the water bath.
• White vinegar: For adding to the jars for acidity.
• Optional: A jar funnel and a bubble remover tool.

Prepare the green beans:

1. Wash: Thoroughly wash green beans and trim off ends.
2. Blanch: Bring a large pot of water to a boil. Add green beans and blanch for 3-5 minutes, depending on thickness. Immediately drain and shock in an ice bath to stop the cooking process.
3. Pack: Pack blanched green beans into clean, sterilized jars, leaving 1-inch headspace at the top.

Prepare the brine:

1. Combine: In a saucepan, combine 2 cups of water, 2 tablespoons of non-iodized salt, and 2 tablespoons of white vinegar.
2. Boil: Bring to a boil, stirring to dissolve the salt.
3. Ladle: Ladle hot brine into jars, leaving 1/2-inch headspace.

Process the jars:

1. Wipe rims: Wipe jar rims with a clean cloth or towel to ensure a clean seal.
2. Place lids: Place lids on jars, ensuring they are centered.
3. Screw rings: Screw rings down finger-tight.
4. Fill canning pot: Fill canning pot with water, ensuring jars are covered by at least 1 inch of water.
5. Bring to boil: Bring the water in the canning pot to a rolling boil.
6. Process: Process jars according to recommended time for pint or quart jars. The processing time depends on altitude; consult a reliable canning guide for accurate times.
7. Remove jars: Carefully remove jars from the canning pot using a jar lifter.
8. Cool: Place jars on a clean towel or rack, ensuring they don't touch each other. Let them cool completely.
9. Check seals: Once jars are cooled, press down on the center of the lids. They should not flex.

Storage:

Once the jars are completely cool and sealed, label them with the date and store them in a cool, dark place for up to a year.

Important Notes:

• Follow recommended canning times and procedures: Deviation from recommended guidelines can lead to foodborne illness.
• Use only fresh, high-quality green beans: Don't use damaged or wilted beans.
• Sterilize jars and lids properly: This ensures safety and prevents spoilage.
• Use non-iodized salt: Iodized salt can cause discoloration in canned foods.
• Leave proper headspace: This allows for expansion during processing.
• Properly seal jars: Make sure jars are tightly sealed to prevent contamination.

With a bit of preparation and patience, you can enjoy the delicious taste of summer green beans all year long. Happy canning!