Green Beans in the Pressure Canner

Confession #1: this year is the first I’ve canned green beans by myself. Oh yes, I’ve helped in other people’s kitchens, but never in my own, without anyone to ask questions of!

Confession #2: I don’t really enjoy canned vegetables. Somehow, they taste old. The loss of texture and nutrition is a big turnoff. And when I can pop them in the freezer, saving on time and efforts…?

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But I caved. Freezer space is always an issue and if we are hunting this year and putting up 20+ turkeys, plus whatever chickens our neighbors drop off…well! Better try.

But I didn’t want to can good ole’ green beans in plain salt and water. Why not try to make it appealing to the taste buds? As canning softens them so much, I don’t want to cook the life outta the little guys while trying to put flavor into ’em.

So this is what I conjured up. I had one jar that didn’t seal and I’m happy to report I’m pleased with the flavor!

 

Green Snap Beans

Ingredients:

  • beans to fill 7 quarts (approx 2 gallons)
  • 1 large garlic clove per jar
  • a pinch of dried dill seed per jar
  • 1 tsp salt per jar
  • 1 gallon of water

 

Directions: Take clean jars and place one fresh garlic cloves, a pinch of dill seed and 1 tsp salt in each. Wash beans and remove pointed end. Snap into halves or thirds (smaller pieces makes for tighter packing). Fill jars. Top with boiling water, leaving 1/2 inch headspace. Process according to altitude and canner’s directions.

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Himalayan salt and yester-year’s dill seed!

 

 

 

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Green beans with salt, a hint of dill and garlic