Pick, gather and snip your beans
Pack your quart jars, add water until almost full...leave an inch of headspace
Put on your lid and ring and then tighten...not overly though
Put quart jars into your pressure canner, add 3 quarts of water
Put on lid correctly, bring to high heat, let vent for 7-10 minutes...THEN place on vent cover
Bring to 11 pounds of pressure and THEN set timer to 25 minutes
When timer goes off, allow canner to cool naturally until this small air vent is down. You can see it is up in this photos
Remove from canner and allow to cool and listen to the seals...canning without fear, but good old-fashioned common sense. YOU CAN DO IT!!
11 comments:
what do you do when the cans don't seal? Is it ok to put them back into the pressure cooker and cook them for the whole time again? What are your thoughts? Thanks for this great blog, I just started canning this summer so I am learning some good tips from you. :)
I have a regular canner...can this be done with it or only with a pressure cooker?
Sleepy cat,
No, you need a pressure canner as green beans are a low acid food and needs the higher temps that a pressure canner can give.
Jennifer,
They should seal...if they do not you may have not canned for the correct amount of time or pressure. If it is only a jar or two, I would use them right up. It may have been because of a nick in your jar edge...in that case, throw away your jar.
This is very useful. Thank you for the tips.
Thanks for this post, I'm just beginning in the world of canning and have found your blog very informative!
We have the same kind of pressure canner. I love having a dial one. I still have a rocker one but rarely use it because it scares me. lol
Okay I am a real nubie at this. So when it reaches 11 pounds of pressure and I set the timer for 25 minutes, do I also turn the stove off? Or do I adjust the temperature? Should the pressure stay at 11 pounds for the entire 25 minutes?
Thank you for your helpful tutorials. i don't have anyone to teach me this in my family.
Katie,
Yes, your tap water should be just fine.
Laura,
Oh, I am love the rocker...I can leave the room and be anywhere pretty much in the house and know exactly what my canner is doing by the sound. The dial I have to be close to watch. The dial is soo much easier to use with a gas stove.
Dana,
You are just learning and no question is dumb...No, you keep your stove on as that is what will keep your pressure built up. You will have to "play" with your stove a bit to get it to just the right point. Yes, it needs to remain at 11 lbs. or as close as you can for the entire 25 minutes. Here again it is stove play...especially if you have electric...trial and error is how I learned the most. The best teacher actually:-))
I am delighted to have found another one who loves the Lord, and simple things. I also garden, can and freeze most everything.
Nice to find you.
Blondie
Beautiful! So it's okay to use tap water that hasn't been boiled?
Makes me regret that I didn't plan beans this year!
The petcock on my pressure canner is for 15 pounds. How long should I maintain the pressure at that level? It doesn't even tell me in the old Ball Blue Book that I have! Trying to get these beans done tonight, but...
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