Growing up, we canned vegetables every summer. If you had asked me I'd have proclaimed with confidence that I knew how to can. And now I realize that I really, really don't. So today I had my first canning lesson. We picked a small batch of green beans, enough for 14 pints, and broke them up into bite sized pieces. Then we divided the beans into jars.
Add a little salt and enough hot water to cover the beans, then top with a warmed lid.
Tighten on rings and stack them carefully in the pressure canner with water in the bottom.
Close the canner and heat it until it starts steaming. Then you add the weight. Bring it to pressure (10 pounds for beans) and cook it at pressure for 20 minutes. Then let it cool until the pressure releases and remove the jars from the canner.
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