Yesterday, Tom and the boys picked 30 ears of corn, and LOTS of green beans from our garden, in addition to the handful of jalapeno peppers.
The boys and I trimmed up green beans, saving some out for supper, but canning 5 quarts. We also had fresh corn on the cob with our supper, which was stuffed bell peppers on the grill.
Today, the guys picked both of the above containers full of green beans AGAIN. We pickled three quarts of green beans, and did three more quarts of beans with garlic and peppers, but no vinegar or dill.
Canning Green Beans
First of all, wash and trim/ cut your green beans. Loosely pack into sterilized canning jars (I use quarts, feel free to use pints!) to within 1" of the top of the jars.
Add 1/4-1/2 teaspoon of sea salt or canning salt in each jar. If desired, add a clove of peeled garlic and some pepper flakes.
Pour boiling water into the jars, to within 1/2" of the top.
With a rubber spatula, slide down the inside of the jars to release air bubbles.
Using a fresh new canning jar lid, close the jars and screw on the rings.
Place in pressure canner, and follow manufacturer's directions for pressure canning.
Cook 25 minutes after the canner rattles.
Allow to release pressure normally before removing lid.
Remove from canner (They will still be super-boiling hot) and place out of drafts, onto a cooling rack.
Once cooled, test for seal by gently pushing on the center of the lid. It should not move.
If it does move or pop, store in refrigerator and use within a few days.