I love home canning green beans. I do mine a little different. I pull the strings then lay them on cutting board about ten or so beans and cut them with a knife. It goes a little faster. You did a great job, they will be delicious.
Hi Liz! Just a tip that was given to me for pressure canning is to add a splash of vinegar to the water in the pot so the minerals in the water won't stay on the lid, rims and inside of the pot. I am pretty new at it as well but have found this to be a great way to preserve food without having to use freezer space. My wife and I never miss an episode of either channel. We watch from Vermont (summer) or Ohio.
Nice demo, Liz. I love how hard Mike works but you are the star of this channel!! Sorry, Mike, I love you bro! As always great shoulders and arms, Liz!!
Hi Liz! Your hair looks wonderful. We never cut our beans, we snap them. You and Mike can have fun doing a bean snapping contest. All you do is break the bean into sections with your thumb and fingers. You can also snap off the neck of the bean at the end,as well. Once you get the hang of it,I’ll bet that you can go at least four-five times faster than you can by cutting them into pieces with your scissors. I use the colander to put my beans into for washing them off and I use a plastic grocery bag to put the pieces I snap off the neck of the beans. I also use a teaspoon of vinegar in my water to keep the minerals in the water from blocking the seal.
By removing the weight before canner has come down in pressure can sometimes cause seal /lid failure because the pressure inside jar is higher than outside.
That's what my son was telling me also as we were watching the video. But I wasn't sure because I haven't used my stove top pressure canner yet. I've only used my electric and it won't let you open it until the pin drops after the pressure has come down.
I was hopeful that I would read this comment in here. As soon as she did that I was afraid for her. But in all was an awesome video I forgot about how much salt to use so thanks for the video
A great skill to learn! Not many ppl can their own foodstuff anymore, way to go! Remember, there are several variations to this method, you'll read all of them in the comments I'm sure. Love ya'll ❤
So awesome to see that you guys are getting to harvest food from your garden. By the way the garden looks awesome. If you have room in your freezer you can freezer can your beans it's quicker to package. Growing up that's how we did most of over veggies. This way mom could use them in any dish . Plus my grand parents lived with us so we had to keep the salt level as little as possible. But each family is different
Nice been harvest. I gave up using kitchen shears for cutting green beans one at a time. A Chefs Knife and cutting board so much quicker for cutting a handful at a time
Awesome video! I cannot wait to grow my own green beans and give this canning method a try. I am a total newbie with canning and preserving food, so I am all ears! I can't wait to see what else you pressure can :)
Does no one remove the string from their sting beans anymore? Growing up, we snapped the ends, pulled the strings off, then snapped the beans. Perhaps this is a stringless variety?
Those green beans are going to be tough. You didn't string them. Also did you steralize those jars? Perhaps you just didn't show that part. Good luck with those.
The same process that cooks the stuff in the jars will sterilize the jars. Granted you don't want to use jars that are nasty and discolored from dirt or mold, but provided they are clean when you start, "sterilization" of the jars before hand is not required. The 15 psig in the pressure canner is about 250 deg-F. I doubt the sterilization mode on dishwashers gets that hot. Of course if it makes you feel better about it, do whatever process you do to sterilize the jars prior to use. Just my thoughts and worth exactly what you paid for them.
This was really interesting, thanks for sharing it. My buddy pickles his green beans, it's such a treat when he cracks one of those jars open.
I love home canning green beans. I do mine a little different. I pull the strings then lay them on cutting board about ten or so beans and cut them with a knife. It goes a little faster. You did a great job, they will be delicious.
Hi Liz! Just a tip that was given to me for pressure canning is to add a splash of vinegar to the water in the pot so the minerals in the water won't stay on the lid, rims and inside of the pot. I am pretty new at it as well but have found this to be a great way to preserve food without having to use freezer space. My wife and I never miss an episode of either channel. We watch from Vermont (summer) or Ohio.
Alright! Growing and canning y’all’s own food! Awesome!!
You two are doing awesome. Nothing like canning now to enjoy later that’s what I’m talking about …. 👍
Good lesson. I remember grandma canning when I was a kid. Lost art. Well done. Thanks for aharing
Nice demo, Liz. I love how hard Mike works but you are the star of this channel!! Sorry, Mike, I love you bro! As always great shoulders and arms, Liz!!
Some for the winter. Nice having a garden.
Hi Liz! Your hair looks wonderful. We never cut our beans, we snap them. You and Mike can have fun doing a bean snapping contest. All you do is break the bean into sections with your thumb and fingers. You can also snap off the neck of the bean at the end,as well. Once you get the hang of it,I’ll bet that you can go at least four-five times faster than you can by cutting them into pieces with your scissors. I use the colander to put my beans into for washing them off and I use a plastic grocery bag to put the pieces I snap off the neck of the beans. I also use a teaspoon of vinegar in my water to keep the minerals in the water from blocking the seal.
By removing the weight before canner has come down in pressure can sometimes cause seal /lid failure because the pressure inside jar is higher than outside.
That's what my son was telling me also as we were watching the video. But I wasn't sure because I haven't used my stove top pressure canner yet. I've only used my electric and it won't let you open it until the pin drops after the pressure has come down.
I was hopeful that I would read this comment in here. As soon as she did that I was afraid for her. But in all was an awesome video I forgot about how much salt to use so thanks for the video
I helped my grandma can jams and jellys and she used perifine wax.
Wow! Yummy! Thanks for the video!
A great skill to learn! Not many ppl can their own foodstuff anymore, way to go! Remember, there are several variations to this method, you'll read all of them in the comments I'm sure. Love ya'll ❤
Your doing great!
Did you let the canner have a full steam for 10 minutes before adding the weight?
Great job
So awesome to see that you guys are getting to harvest food from your garden. By the way the garden looks awesome. If you have room in your freezer you can freezer can your beans it's quicker to package. Growing up that's how we did most of over veggies. This way mom could use them in any dish . Plus my grand parents lived with us so we had to keep the salt level as little as possible. But each family is different
Nice been harvest. I gave up using kitchen shears for cutting green beans one at a time. A Chefs Knife and cutting board so much quicker for cutting a handful at a time
Awesome video! I cannot wait to grow my own green beans and give this canning method a try. I am a total newbie with canning and preserving food, so I am all ears! I can't wait to see what else you pressure can :)
Good cooking,hope the best😊😅🫛🥄🍴🔪🫑🌶
Good info, I bought a pressure canner but havent got to it yet.
Thank you
How come you don't sting them
I have never heard of releasing the pressure when canning. Im confused
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Preserved food in a glass canning jar instead of a tin can, sounds good to me.
💚🌱
Does no one remove the string from their sting beans anymore? Growing up, we snapped the ends, pulled the strings off, then snapped the beans. Perhaps this is a stringless variety?
I remove my strings!!
I still string and snap :)
Those green beans are going to be tough. You didn't string them. Also did you steralize those jars? Perhaps you just didn't show that part. Good luck with those.
all part of the learning process without a tutor showing all the angles of the canning actions..
The same process that cooks the stuff in the jars will sterilize the jars. Granted you don't want to use jars that are nasty and discolored from dirt or mold, but provided they are clean when you start, "sterilization" of the jars before hand is not required. The 15 psig in the pressure canner is about 250 deg-F. I doubt the sterilization mode on dishwashers gets that hot. Of course if it makes you feel better about it, do whatever process you do to sterilize the jars prior to use. Just my thoughts and worth exactly what you paid for them.
Lots of green beans don't have a string to pull, that's kind of old varieties that are like that.
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