We have been busy working up Green Beans. My goal this year is 50-60 qt. I love being able to go to the basement and bring up a jar of my own *organic* vegetables. I don't spray or dust anything in my garden. I like the freedom of letting my children go to the garden to pick and eat anything they want... And almost everyday they are found in the corn, or cucumbers or beans or peas, or tomatoes, picking out a treat.
OK, back to beans... My favorite variety to plant are French Fillet Green Beans. They get really long, stay pretty thin and are oh so tender.
My French Fillets look pretty good this year.
Here they are along side a row of lettuce.
Purple Beans are fun because of their vibrant color.
OK, back to beans... My favorite variety to plant are French Fillet Green Beans. They get really long, stay pretty thin and are oh so tender.
My French Fillets look pretty good this year.
Here they are along side a row of lettuce.
Purple Beans are fun because of their vibrant color.
How to preserve:
Pick beans and trim ends.
Wash well. I throw all of my varieties together.
Pick beans and trim ends.
Wash well. I throw all of my varieties together.
Next put into glass canning jars. I hot use a hot water canner to can my beans instead of a Pressure Canner. This is not recommended by the Extension Office, but my family has done it this way for years. Pressure Canners are a bit intimidating to me!
To one qt jar of cleaned, cut green beans, add 1 tsp canning salt and 2 tsp lemon juice. Fill the jar to one inch of the top with water. Wipe the rim with a clean rag, then place a new canning lid on and tighten with a ring. Jar rings can be used many times, but only use a lid once.
To one qt jar of cleaned, cut green beans, add 1 tsp canning salt and 2 tsp lemon juice. Fill the jar to one inch of the top with water. Wipe the rim with a clean rag, then place a new canning lid on and tighten with a ring. Jar rings can be used many times, but only use a lid once.
Next place in a hot water canner. When your water starts to boil, start your timer and process for 90 minutes.
Carefully remove the jars from the hot water and let sit until cool. Remove rings. If any of your lids didn't seal, store those jars in the refrigerator until used.
I also freeze green beans. I think the frozen green beans have better nutritional value, but some recipes I prefer using canned beans.
To freeze green beans:
Clean and cut end off.
Cut to desired length.
Blanch* (instructions below) in boiling water for 3 minutes.
Immediately remove and dip in ice cold water. Remove as soon as the beans are cool.
When cool, drain and pat dry. Freeze.
Blanching is a quick cooking process that cooks and tenderizes vegetables. Bring a large stock pot of water to a boil. Add beans in small batches, boil 3 minutes. Remove and dip in cold water immediately to stop the cooking.
I also freeze green beans. I think the frozen green beans have better nutritional value, but some recipes I prefer using canned beans.
To freeze green beans:
Clean and cut end off.
Cut to desired length.
Blanch* (instructions below) in boiling water for 3 minutes.
Immediately remove and dip in ice cold water. Remove as soon as the beans are cool.
When cool, drain and pat dry. Freeze.
Blanching is a quick cooking process that cooks and tenderizes vegetables. Bring a large stock pot of water to a boil. Add beans in small batches, boil 3 minutes. Remove and dip in cold water immediately to stop the cooking.
