When I was a kid we grew a huge garden. During summer break we would get up early and pick green beans, tomatoes, cucumbers, squash, okra, and a plethora of other veggies to can. I hated it! The bushes had dew on them and made me itch, I had to get up early, and it was hot! If you never experienced an Arkansas summer, then let me enlighten you. July and August in Arkansas are hotter than hell. Literally, the 9th ring of hell feels like Antarctica compared to Arkansas in July and August. After we picked everything we'd cart it all in the house and then all the fun began. Shelling peas, snapping beans, washing and peeling tomatoes, slicing cucumbers and squash, and while we were doing all this we had pots of boiling water going. Every burner had a pot boiling something. We'd wash jars and lids and boil them too. Pack them full of whatever veggie and then into the canner. Where it would boil for what seemed like forever. All the while the house would get hotter and hotter and I'm certain my mom turned off the air conditioner, she says she didn't but I don't remember any cool air. It was HOT!!! I hated it! I tell you this tale from my childhood to say I wish I would have paid more attention to the process and I wish momma had a pressure canner. She bought one after all of us moved out of the house( just like the dishwasher ha ha) I borrowed it this week to can some green beans my mother in law grew for us. What an incredibly simple process.
First wash your canner and your jars in HOT soapy water. Set then aside and let them dry.
Boil as much water as you think you will need, depends on how much you are canning, I used about 5 qt.
Boil a small pot of water, when it starts boiling turn the heat down and then put your jar lids in it. The heat helps the jars seal.
Wash your beans then Snap your beans, break the ends off and break them into 2-3 pieces depending on the size of your bean.
Wash them again just for good measure. I do this in the sink with a colander.
Now they are ready to pack in your jars.
Using a canning funnel (it helps believe me) fill the jars to just under the neck of the jar.
Add salt I used 1/2 tsp per pint jar.
Pour your boiling water into the jars leaving 1/2 inch head room (again right about the neck of the jar)
Put a plastic spatula into the side of the jar to release any air bubbles.
Take a jar lid from the boiling water secure it to the jar with a ring. Tighten it by hand.
Do this to every jar til you're out of beans.
Put water in your canner according to your canner instructions (mine is an 8 qt. manual said 1 1/2 qts. )
Place as many jars as your canner will hold. ( mine did 5)
Secure the lid on your canner, set it for 10 lbs pressure.
Turn on your burner, once the jiggler on top starts jiggling start your timer according to your canner instructions (mine said 20 minutes)
Then remove from heat and let the pressure fall on its own. (Don't force the pressure down by the release valve or running it under cool water or bad things can happen. It's not pretty when a pot of potatoes and carrots explodes!)
Remove the jars from the water with a pair of canning tongs ($2-$3 and well worth the money) and place them on a thick towel or a dish drying mat and don't touch them. #1 they are hot! #2 they might not seal if you poke at the lid.
Let then cool and listen for the ping as the buttons pop. Usually takes 6-10 hours.
Once they are cool check to make sure that all the buttons popped (just like on a jar of pickles from the store) If any of them didn't shrink in then you need to use them right away.
Write the date on the lids. Store jars in cool area and they will keep for a long time.
