Franklin County
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June 2009
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Mary Schroepfer,
MED |
Judy Lueders,
BS, MA |
Canning
snap, Italian and wax
green
beans
Pressure
canning is the only safe method for canning vegetables. Clostridium
botulinum is the bacterium that causes botulism food poisoning in
low-acid foods such as vegetables.
Processing vegetables in a pressure canner at the correct time and
temperature destroys the bacterium. Never can green beans or other
vegetables in a boiling water canner. The botulinum bacteria can survive
this process and produce a poisonous toxin.
It's OK to skip the salt. Salt seasons vegetables, but it is not necessary for safety. It is perfectly safe to can vegetables without adding salt. Add salt substitutes when serving vegetables; don't use them when canning. If added before the canning process, salt substitutes may cause a bitter taste. When using salt, choose canning salt.
Quantity. For each 7-quart canner load, use an average of 14 pounds of fresh beans. For each 9-pint canner load, use an average of 9 pounds of fresh beans. A bushel weighs 30 pounds and yields 12 quarts to 20 quarts (an average of 2 pounds per quart).
Quality. Select filled but tender, crisp pods. Remove and discard diseased and rusty pods.
Procedure. Wash beans and trim ends. Leave whole, cut or snap into 1-inch pieces.
Hot pack. Place beans in a large saucepan, and cover with boiling water; boil five minutes. Fill jars loosely; leave 1-inch of headspace.
Raw pack.
Fill jars with raw beans,
pack tightly and leave 1-inch
of headspace. Add 1 teaspoon canning salt per quart jar, if desired.
Add boiling water; leave 1- inch of headspace. Adjust lids.
Process pint jars for 20 minutes at 11 pounds of pressure in a
dial-gauge canner at 0 to 2,000 feet altitude and at 10 pounds of
pressure in a weighted-gauge canner at 0 to 1,000 feet altitude, (15
pounds of pressure in a weighted-gauge canner above 1,000 feet
altitude).
Process quart jars for 25 minutes at 11 pounds of pressure in a
dial-gauge canner at 0 to 2,000 feet altitude, at 10 pounds of pressure
in a weighted-gauge canner at 0 to 1,000 feet altitude, (15 pounds of
pressure in a weighted-gauge canner above 1,000 feet altitude).
Hints.
To help prevent mushiness, select green beans for canning
that are a little more mature than those selected for freezing or
immediate table use.
Water that has been softened may also cause canned green beans to be
mushy, just as very hard water may toughen beans.
Green beans are a low-acid vegetable and must be
hot packed and processed in a pressure canner for safety.
Source: Quality for Keeps: Preserve Your Garden Delights—How to Can Fresh Vegetables, University of Missouri Extension guide sheet gh1454 (http://extension.missouri.edu/explorepdf/hesguide/foodnut/gh1454.pdf
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University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08 |
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