The garden continues to keep me busy. The green beans have started to flourish. We can only eat so many steamed. Usually we eat steamed beans on top of a salad of mixed greens or spinach or eat them steamed with a little balsamic vinegar on top. However, at the peak of the season, we can’t keep up.
Yesterday I canned 12 pints of green beans for this coming winter.
I put a head of dill, a clove of garlic and 1/8 to 1/4 teaspoon of cayenne pepper in the bottom of the jar.
After I washed and cut the ends off the beans, I packed pint jars full of beans.
After the jars are filled, I boil water, vinegar and canning salt. I fill the jars to cover the beans with water.
I take a fresh lid that I am boiling and use it to seal the jars tightly. (The rings are reused rings.) The jars seal themselves because of the heat.
Not hard, just time-consuming. My husband helped me cut the ends off the beans and that took us 20 minutes together. All total I took about 2.5 hours to can 12 pints from picking to finish.
Got this recipe from my sister, Lynette…thanks, still love this recipe. During the winter we love to add these to a lunch salad. Gives it a kick. They also a great appetizer.
Note: I am not an expert at canning. You may want to Google canning beans to ensure you do them safely for your family.
Do you have a vegetable garden? What are you canning or freezing right now?