Last year a work friend of mine told me about the way she cans beans and I listened. Normally when you can beans you have to use a pressure cooker, but if you add the correct amounts vinegar and sugar to your water, pressure is not needed to maintain a bacteria free jar over time. My last whine before I was convinced was, "I don't want my beans to taste of sugar and vinegar." But if you pour off the liquid and rinse the beans before cooking, you don't have that problem. What you do have are crisp beans tasting of summer. I opened the jar Rachel gave me last night and they were the best one year old beans I have every had.
Rachel's Method of Canning Green Beans
2 gallons beans, snapped
1 gallon water
2 cups vinegar
1 cup sugar
Bring water, sugar, and vinegar to a boil. Throw in your beans and let boil for 30 minutes. Ladle hot beans and liquid in to hot, sterilized jars. Place lids. Let the jars enjoy a hot water bath. Remove them and listen for the pops.
Things to Know
- You don't have to do two gallons at a time. You can 1/2, 1/4, or double the recipe.
- Freshly picked beans will retain more flavor and crisp texture.
- Make sure you remove all flawed pieces or beans.
- You don't have to cook the beans as long as Rachel recommends, but you do need to cook them some.
- You may add stuff to your jars for flavor or beauty or both. I added dill to the jars of wax beans and will add lemon slices to the jars of green beans for the sake of beauty. Garlic or chili peppers would be pretty too!
- Never take a shortcut on jar sterilization. I sterilize my ladle too, because I'm my mother's child.
- Never pour boiling liquid in a cold jar.