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Pressure canner must be used with green beans

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Tips for proper processing

By Theresa Howard

Green beans are a low acid food. To safely preserve them, a pressure canner must be used rather than a boiling water canner. 

Hot pack

Cover beans with boiling water; boil five minutes. Pack hot into hot jars, leaving 1-inch headspace. Add salt if desired for taste, one half teaspoon for pints; one teaspoon for quarts. Fill jar to 1-inch from top with boiling hot cooking liquid. Remove air bubbles. Wipe jar rims. Adjust lids and process as directed below. In this method, by heating the beans you can usually get more in a jar than if you use the raw pack method.

Raw pack

Pack beans tightly into hot jars, leaving 1-inch headspace. Add salt if desired for taste, see amount under hot pack. Fill jar to 1-inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Process in a dial gauge pressure canner at 12 pounds pressure or in a weighted gauge pressure canner at 15-pounds pressure – pints for 20 minutes and quarts for 25 minutes.

You can get free publications on home canning and freezing at the Extension Office (358-3401) or view them online at http://ces.ca.uky.edu/larue/FamilyConsumerSciences. Look for Food Preservation links. The office has a DVD you can view that demonstrates how to do home canning and freezing.

You can view the DVD during Farmers Market hours 2-5:30 p.m. on Tuesdays and Fridays. Contact Abby Tate, EFNEP assistant, for more information.

The office also can test dial gauges for accuracy. You only need to bring the canner lid to our office.