Green Beans Canning Hot Pack Recipes

Steps:

• Wash beans.
• Drain.
• Remove strings and trim ends.
• Cut into 2 inch pieces.
• Pack beans into a hot quart jar leaving 1 inch head space.
• Add Salt.
• Ladle boiling water over beans-again leaving 1 inch head space.
• Wipe rims and adjust 2 piece caps.
• Process quarts for 25 minutes at 10 pounds pressure.
• **Shouldyou wish to use pints use 1/2 t salt and process 20 minutes at 10 pounds pressure.

Steps:

• In a small saucepan, over high heat, bring the first 9 ingredients to a boil, then turn off the heat, stirring until dissolved. Add the chilies and garlic. Remove from heat.
• Wash and trim the green beans. Bring a large pot of water with the 1 teaspoon salt to a boil over medium heat. Add the beans. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse immediately with cold water and put them in an ice bath for 10 minutes. Drain well.
• Pack beans in sterilized jars then cover with the vinegar mixture.
• Place lids and caps on cleaned rimmed jars.
• Process in a hot water bath for 5 minutes, remove and cool in a draft free spot for 24 hours.
• You can also put them in sterilized jars and refrigerate instead of doing the canning process. Let flavors meld for 1 week. Just keep under refrigeration and eat within 1 month.
• I canned 2 jars and the 3rd was what I had left over for munching which was refrigerated.

Steps:

• Pack beans loosely in sterilized jars, leaving an inch of headroom.
• Bring remaining ingredients to a boil in a large pot.
• Pour over beans, to within 1/2 inch of the top. Wipe edges of jars with a clean cloth and seal with sterilized lids.
• Process in hot water bath for 30 minutes.
• Can be served heated in the liquid from the jar or drained and rinsed, then heated.

Steps:

• Wash beans.
• Drain.
• Trim ends and remove strings.
• Cut into 2 inch pieces.
• Boil for 5 minutes.
• Pack into clean hot jars leaving 1 inch head space.
• Add salt.
• Ladle boiling water over beans-again leaving 1 inch head space.
• Remove bubbles.
• Wipe rims and adjust 2 piece caps.
• Process quarts 25 minutes at 10 pounds pressure.
• **If you wish to can in pints use 1/2 t salt and process 20 minutes at 10 pounds pressure.

Steps:

• Wash and break green beans, then wash and rinse again.
• Put into large pot, cover with water and bring to boil. Let boil 5-10 minutes.
• Meanwhile, sterilize jars in boiling water bath and sterilize seals.
• Place 1 garlic clove into jars.
• Ladle green beans into hot jars, then fill jars with hot bean water, making sure to leave 1/4 inch headspace.
• Add 1/4 tsp salt to each pint.
• Wipe rims of jars, place hot seals on jars and tighten bands.
• Place in pressure canner and process 20 minutes at 10 lbs pressure.