Today I’d like to share with you-Granny’s method of canning green beans. Each person who cans-has their own little tricks or preferences on how to assemble the ingredients-and to complete the steps necessary to produce the finished product. During my lifetime-I’ve ate lots of green beans-and lets just say none compare to Granny’s-of course this may be cause I’m slightly prejudice where she’s concerned. But Granny is experienced-she cans on the average-90 quarts of green beans each summer.
As I took notes on Granny’s Method-she repeatedly warned me about the dangers associated with using pressure canners. When my brothers and I were little-she was so paranoid about it-that we weren’t allowed in the kitchen when the pressure canner was going. If you decide to can green beans-read your pressure canner’s operating manual-and follow it’s instructions.
After stringing and breaking the green beans-Granny blanches them by putting them in a pot covered with water-she brings the water to a boil-then turns off the heat. Some recipes don’t call for blanching the beans-but Granny says it allows her to get more green beans into each jar.
While the beans are coming to a boil-Granny begins sterilizing her jars, rings, and lids in a pot of boiling water.
Granny doesn’t drain the green beans-she just uses a slotted spoon and funnel to dip the beans out of the pot and place into the sterilized jar.
When the jar is about 3 thirds full-Granny uses her spoon to mash down the beans-then continues filling the jar-until full-leaving 1/2 inch of head space at the top of jar.
Next-Granny adds a teaspoon of salt to the jar. You can see-she doesn’t use an actual measuring spoon. Granny said-she has used both canning salt-and regular iodized table salt when canning green beans and couldn’t tell a difference.
This step is where Granny’s method varies from most of the others I’ve seen. Most instructions advise you to add boiling water to the jar after filling with green beans and salt-but most say to leave a space at the top-Granny fills her jars completely full of boiling water. You can see in the photo-the water comes completely even with the rim of the jar.
Next Granny screws the rings and lid onto the jar-very tightly.
Then she places the jar in her pressure canner-repeating the process above until the canner is filled. Granny’s pressure canner holds 7 jars.
Next she adds hot water to the canner-till it covers 1/3 of the jars. Check your pressure canner’s instructions for the amount of water you should add.
Following the directions to her pressure canner-she attaches the lid-and places the canner on the stove-and begins heating the unit. Granny has used 2 pressure canners during her life-you can see the one she uses now has a gage that tells the pressure level of the canner. It also has a pop up steam release-that pops up once the canner begins to produce pressure.
Her old one had a jiggler. You placed the hole which corresponded to the amount of pressure you desired on the top of the canner. Once is started ‘jiggling’ you knew the desired pressure had been reached. The jiggler also acted as a steam release.
With both canners-Granny used the same amount of time and pressure for canning green beans. She cans green beans at 10lbs of pressure for 25 minutes. The important tip-is to follow your pressure canner’s instructions on how to get to 10lbs of pressure.
After the 25 minutes of canning-Granny turns off the heat. Leaving the canner where it is until it COOLS OFF. Never try to remove the lid to soon-it can be very dangerous-again follow your pressure canner’s instructions on how long to wait.
After the jars have cooled completely-Granny removes the rings to use again-and stores the canned green beans until needed.
So there you have it-Canning Green Beans According to Granny. Is her method similar to yours, your mother’s or grandmother’s? Do you remove the rings on your jars or leave them?