To can green beans you must have a pressure cooker/canner.
1) get young, fresh beans - no lumpy beans inside the beans
2) break the beans
3) sterilize jars
4) pile beans into the jars
5) boil water
6) pour boiling water over beans in jars, covering beans and leaving one inch head room
7) admire the intense beautiful green color of the beans
8) put on the tops and screw on the ring finger tight
9) boil 3 inches of water in the pressure cooker/canner
10) plunk the cans into the pressure cooker (they can touch)
11) screw on the lid
12) wait for steam to come out of the little tube at the top
13) put the weight pressure regulator on
14) wait until the pressure is 11lbs
15) turn heat down to keep pressure at 11lbs
16) cook for 20 minutes at 11lbs of pressure
17) take pressure cooker/canner off of the heat, but leave lid and pressure regulator on
18) let it cool and pressure to release
19) remove jars and let cool
20) test seal by pushing on the top, refrigerate/eat any that didn't seal (or you can try again, but who wants to do all of this for just one jar)
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1 comment:
Pressure cooking/canning is magic. I grew up with an inherited fear from my mother, who apparently watched my grandpa explode hot liquids out of the pressure cooker with regularity. I didn't discover the joys until I tried to cook beans at 3000 meters and it took two days of soaking, half a day of cooking, and sometimes a couple days-worth of water to make dinner. Enter the pressure cooker and a return to protein.
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