Day 25: Pressure Canned Green Beans

Pressure Canned Green Beans  
Day Twenty-Five (14.06.2012)
Processing: Pressure Canning 20mins (pints), 25 minutes (quarts)
Yield: 1 quart (using 1.5 - 2.5 pounds of beans)
Begin by sterilising the jars in boiling water and the rings/seals in simmering water - they will sterilise while you prepare the beans - also put the pressure canner on high heat (with 2 inches of water inside).
Wash beans first
Trim ends
   Wash beans then drain and trim ends. Leave whole or slice into 1 - 2 inch pieces (which is what I did this time), rinsing again and draining well. Raw-pack beans into hot, sterilised jars to 1 inch (2.5cm) headspace. Add 1/2 teaspoon salt per pint then add boiling water to 1 inch headspace. Remove bubbles, adding extra boiling water (if required). Wipe rims, apply seals and twist bands on to fingertip-tight.

Leave beans whole
or slice into 1-2 inch pieces
Adding salt to jars
Jars added to pressure canner
Place hot jars into pressure canner (which has 2 inches of hot water already inside). Attach pressure canner lid and heat on high until visible white steam has vented for 10 minutes. Add weight and bring up to 10 pounds pressure then process for 20 minutes (pints/half-pints) or 25 minutes (quarts) at this pressure. Once finished, turn off heat, allow pressure to return to zero before venting then remove lid. Remove jars after 5 minutes to a teatowel-covered bench to rest overnight. The next day remove bands, label and store in a cool, dark place for up to 12 months.
fresh green beans (approx 1.5 - 2.5 pounds per quart)
boiling water
kosher salt  
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