Pressure Canned Green Beans — FarmPal

Ingredients

• •8 lbs fresh green beans (tender, snap-crisp)
• •8 teaspoons canning salt (1 tsp per quart, optional)
• •Boiling water

Instructions

1. 1Wash beans, snap off ends, cut or snap into 1-2 inch pieces
2. 2Blanch in boiling water 5 minutes (hot pack safer and better texture)
3. 3Pack hot beans into hot quart jars leaving 1 inch headspace
4. 4Add 1 tsp salt per quart (optional for flavor only, not safety)
5. 5Ladle boiling blanching liquid over beans maintaining 1 inch headspace
6. 6Remove air bubbles thoroughly critical for pressure canning
7. 7Wipe rims with damp paper towel, apply lids finger-tight
8. 8Process in pressure canner: pints 20 min, quarts 25 min at 10 PSI
9. 9Adjust pressure for altitude: 15 PSI above 1,000 ft with weighted gauge
10. 10Let canner depressurize naturally do not force cool
11. 11Check seals after 12-24 hours; refrigerate any jars that did not seal