July is the time when the green beans start producing, and our Community-Supported Agriculture (CSA) farm offers a "U-Pick" in their green beans field. It typically comes up
without a lot of notice, and this year it was a bit of a scramble to get there before the pick ended, but we were able to pick about 10-12 pounds.
Today, I sat down and snapped the beans, cut them into pieces, and then canned them using the Ball guide's hot pack recipe (bring them to a boil in a pot filled with water, let it boil 5 minutes, and then pack them in hot jars using the cooking liquid. Use 1-inch head and put them in a hot canner. Bring to pressure, vent 10 minutes, and can 20 minutes for pints (I used wide mouth pint jars) or 25 minutes for quarters.
As I sit here writing this, my All-American is venting, and I have 12 pints of green beans ready to be preserved for the year ahead.
Home Canned Green Beans are one of my all-time favorite things to put up, but I've definitely learned a lesson from the year I mistakenly bought two full bushels or 40 pounds. That was a lot of beans!
I'll split these with the friend who picked them... and six jars each won't last us the whole year, but I still have some from 2021 on the shelf, and these will definitely be delicious in green bean casserole for Thanksgiving and Christmas (for us, that's about all 6 jars on their own will do).
Thanks for stopping by!
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