HOW TO CAN GREEN BEANS
Canning vegetables is a great way to preserve them. Canned green beans are easy to use in cooking and salads. You can preserve runner beans exactly the same way. Green and runner beans are great to have handy in your pantry.
Yield: 1 pint=495ml jar
Equipment
- Canning pot, utentiles, sterilised jars and lids
Materials
- 500-600 g green or runner beans ends removed
- water
- picking salt
Instructions
- Wash the green/ runner beans and cut their ends. You can preserve the beans whole or cut them into smaller pieces. Place the green/runner beans in a bowl of cold water with 3-4 cubes of ice and let them chill for 5-10 minutes. This will help to preserve the crunchiness of the beans.
- Place a large pot of water on the hob and bring it to a boil. Add 1/2 teaspoon of pickling salt in the water, then add the green/runner beans.
- Blanch the beans in the boiling water for 5 minutes, then transfer them immediately to a bowl of cold water with a few cubes of ice.
- Pack the green/runner beans loosely in sterilised jars. Pour hot boiled water from your kettle in the jars to cover the beans. Leave 3 cm headspace in the jar. Wipe the jar rims dry and tighten the lids.
- Process jars of green or runner beans in a water bath for 30 minutes. For pressure canner, follow to the manufacturer instructions.
- Store canned jars in a cool dark place and consume within one year.