A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.



Monday, August 22, 2011

Canning Green Beans

My twin sis, Deb, let me raid her green bean patch.  Lots of beans! and lots of thanks, Deb.  Since I had already frozen cut green and wax beans, I decided to can these whole, for variety.  Canning green beans is so easy: Wash beans, cut ends off, place in hot jars, pour boiling water over--up to within 1/2" from top, add salt (if desired), put on lids and screw bands and pressure can at 10 pounds of pressure--20 min for pints, 25 min for quarts.  And here's my new stash:


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