Canning Green Beans - simple and to-the-point
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- Опубліковано 18 жов 2024
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This video shows how to 'can' green beans. Simple easy to follow instructions without the extra chatter. This "to-the-point" video is a good one to save in your playlist as a reference. Thanks for watching and subscribing!
Thank you! No back story of how the beans were grown, the acidity of the dirt, how your grandma canned beans, how you fix them for supper, blah, blah, blah. Short and to the point. Perfect.
ikr!
Exactly what I came to say. I loved it!
YES!!
Great video! Straight to the point & no nonsense!👍🏼❤️
Great, methodical tutorial. No loud obnoxious music, stupid, pointless graphics, just useful information. Thank you.
What, we don't get introduced to the entire family, learn the names of the pets or get to watch 12 minutes of goat milking before we get to the subject. Lol! Great video.
I make all my videos "to the point" I hope you enjoy them all
Great video! Thanks for the short, to the point canning process. I watch this each year for a reminder before canning my green beans.
Thanks for watching and taking the time to comment. I hope you like my other videos as well
Thank you so much for not showing montages of you down in your garden, talking about how your son ate a green bean on thanksgiving in Oregon at your in-laws house one time, and talking about anything other than the instructional content. You sir are very appreciated and definitely getting a subscribe.
THANK YOU for SUBBING!!!! Hope you like my other "straight to the point" videos as well, Joshua!!!
Well done….Short and to the point!!! Thank you so much for sharing 👏🏽!
You're welcome, Sandra! Thanks for taking the time to comment
Great video Right to the point No filler to waste time
Glad you liked it!
Thank you for a simple video. Straight to the point.
You're welcome. I just made one on canning tomatoes that you might like as well. I try to keep all my videos short and sweet.
Thank you so much for this tutorial. I am growing a lot of food this year and I will be canning for the first time.
Wonderful! Let me know how it goes, Ken!
Solid tutorial. Thanks for sharing.
No problem!
Great right-to the point!
Thanks, Dawn!
Nice video, straight and to the point. Thumbs up from me.
THANKS!
Great video Phil - thanks!
You’re welcome! Hope you like my other videos as well!
In this how-to can, you forget one very important thing and that is you need to vent the air in the pressure canner before putting on your weight. Leave weight off for 10 min after the steam starts to vent, only then place the weight on the vent tube. Have you ever pulled your jars from the canner only to find jars half empty of your canning juices? Now you know why.
thanks for the tip
He also forgot to recite the entire pressure canner owner’s manual to us. We don’t know the names of his pets, where he got his utensils or if he his wife’s maiden name. All he did was explain how someone familiar with canning could can BEANS. Shame on him for not wasting our time.
Thanks! New sub here. Love the straightforward videos. I’m a mom of four little ones so I don’t got time for a long video.
Thanks for subbing!
Do you need a pressure pot? I dont use that when i make pickles
Low acid foods need to be canned in a pressure canner. Green beans are low acid. Get the Ball Canning Book. You will learn a lot from it. simple instructions to follow.
Excellent job. Much appreciated
Thank you so much for watching, and commenting, Glenn
Hey great information im about to can my green beans now, also I plan on canning my collard greens can I can them with meat?
I never have, but if you follow the pressure instructions for meat, you could do it. Not sure if it will over cook the beans, but give it a try and let me know how it went.
I just dropped a new video on freezing Beet Greens. You're comment has inspired me to can some greens in the future. The only issue is, it takes a lot of greens to make it worth while. Those things cook down to nothing!
Great video. More people should take the hint. Can I use regular salt instead of canning salt?
You should not use regular table salt. You really need canning salt. My explanation would be long so it would probably be better for you to Google this. But canning salt really is the way to go. Thank you for the question it was a good one!
Hey Phil and Thanks! I may not be much on potty seals but I can relate to this one somewhat. We just have a small garden and my Sweetie is the gardener, me being yard and maintenance. We just eat our beans fresh with no extras for canning but I have been in on the canning end of it, putting up between 120 and 130 quarts ar the and of the growing season. Nothing like homegrown and nothing like fresh for breakfast! Thanks again!
Hi Lewie! Yes, me and my family love the canned beans. We usually freeze some and can most of them. We like to have the frozen ones for Thanksgiving green bean casserole. But we like the canned ones best for just plain eating. Never ate them for breakfast, but why not! should put some on my omelet!
Back atchee and us being the diabetic and hypoglycemic that we iz, have a breakfast of green beans and a couple of eggs and me with some canned lo-fat chicken cooked up. Beans are steamed and her eggs slo fried in coconut oil and mine in grape seed oil. Fresh is the same way and when the season is over it's back to rinsed frozen. Same every morning and I'm getting good at it. I do that because she does everything else in the world. There you go and happy omeletting!
Sounds good! We like to use coconut oil in many things, however, there are new studies out there that claim it's now bad for you. These "studies" change like the weather. eggs are good...eggs are bad...... wine is bad.....wine is good....
I sure like the taste of coconut oil in my food. I've been using a lot of Ghee lately...... tastes ever better, however, I'm pretty sure Ghee is not great for my either. Here's a link on coconut oil if you are interested: www.health.harvard.edu/staying-healthy/coconut-oil
I understand. Seems the studies go on whoever buys whoever off, good/bad/good thing. I'm not a coconut oil fan. I like olive better. I'm skittish of anything that hardens up at room temps. I got a stent years ago and that's why i/we don't eat a lot of stuff too. Both of us just don't want any more lard that we haul around already and the sugar issues do a lot of dictating themselves. So we use separate pans, or I do. No problem. Colin Campbell did a intense book, 'The China Study' about how dairy and cancer were hand in hand and how he got kicked out of his professorship.
$$$ rules. Thanks again, Phil.
Perfect. Thanks for your time
No problem 👍
I am looking to purchase a blanching pot- what size is yours? Thank you for the easy-to-follow instruction
I would buy the largest one you can afford. I don't like mine....they are too small, but I chose to deal with them every year.
nice a simple. only difference is that I run vinegar around the top before the lid.
Great tip!
Don't forget to vent steam for 10 minutes before adding the weight. Otherwise I like your short concise format.
thanks for the tip
I appreciate this short and concise video. First time canner here! I hate to say this but long winded female videos were killing me!!
Thanks for watching and commenting, my friend! I have a lot of canning videos just like this. I hope you enjoy all of them
He neglected to say released Steam for a 10 full minutes before you put the rocker on to bring it up to 10 lb of pressure. This is a very very important step.
Thanks for the tip
Yup. Venting for 10 minutes then start timer. Rest of video was great.
Sounds like i remembered!!
excellent
What does the texture of the beans end up as? more crunchy? or mushy?
soft. just like canned beans at the store
You can get up to 5 years shelf life if you do it correctly. You forgot to let your pressure canner run a stream of steam for 10 minutes before you put the cap over the steamer and wait for your nozzle in the back to come up
thanks for the critique. I'll have to research that! I can always learn from those who are more experienced. Thanks for watching and commenting.
Very helpful
Thanks, Shirley!
Can i still do this without a pressure canner? Jst old fashioned water bath?
Green beans should always be processed in a pressure canner only.
Works Great For Those Heavy Harvests🧡💜💚ThankYou
Yes indeed!
how long do you cook them when you decide to eat them?
Here's how I do it:
1) saute onions, garlic, seasoning and bacon in a pan.
2) Add homemade chicken stock to the pan and simmer until you think the contents has flavored the stock.
3) drain the beans from the jar, and put them in the simmering broth until they are hot.
4) eat, or store in fridge until ready to eat
Could they canned without blanching,or perhaps a much shorter blanch time?
I think the best way to answer your question, is to have you check out the following link....
paleoflourish.com/why-blanch-vegetables/#why
What is the best jar brand, Ball or Kerr?
No difference
i think Ball and Kerr are the same company
I wanna answer from garden beans into the point. I cut my beans so that they are French green beans no does it matter to you if I blanch them first in boiling water for three minutes approximately and then put them in the jars and cattle are just plain raw can them.? Do you think that there would be a taste difference and would one be more softer than the other since they’re both soaking in water to begin with
I’m having a hard time following what you wrote. Cattle?
@@PhilCrockett Is the microphone I don’t type these tiny buttons I just try to talk no big deal I haven’t figured out. I was only wondering if it matters if I blanch them first and then count them in jars or just throw them right into the jars raw. If there’s going to be a taste difference
I would blanch first. They pack better. as far as taste goes..... I don't think it matters. I also do a lot of freezing. You should blanch before freeze too.
@@PhilCrockett there is a big taste difference in spliced lengthwise beans versus cutting them in half you get more of the inside taste if my wife knows the differencebotten ones
Does water have to cover the jars in the pressure canner?
no. only about 3" of water
Wry good instructions.
Thanks, Lannette!!
Great video
Thanks!
Canned or other fresh beans
No need to vent Canner for 10 mins prior to placing weight on petcock?
yes. I'll try to put that in my future videos.
I vent for 10 minutes , then bring up to pressure. This isn’t necessary for green beans?
you can do that if you want. Just as long as you start the timer when you hit adequate pressure.
How many quart jars can you fit in a pressure cooker?
Mine fits 7
Melissa Wheat depends on the size of the canner - some american canners can hold 14 quarts ... ours is a “21 quart” canner which means it actually holds 7 quarts ... six around a circle and one in the middle.
How much shelf life does canned food have?
depends on the contents. However.... I tend to expire my goods in 2 years.
@@PhilCrockett okay great, thank you.
no prob, Dean!
went by the book 3 jars where cloudy what did i do wrong
is it the jar / glass that's cloudy?... or the liquid. Mineral deposits can collect on the glass.
Add a dash of vinegar your jars won't cloud.
If your using table salt instead of canning or pickling salt it can cause cloudiness. Table salt has anti-caking agents in it, pickling salt is additive free.
I don’t get why you would blanch green beans for canning. This is for freezing vegetables.
because you can pack more in to a jar
Plus if packed raw and up close to the top, they swell and crumple the lid during canning, learned this the hard way with corn.
You don't string them ????
He did say young beans are best, so not necessary
I will eat any bass if prepared properly.
I don’t have a pressure cooker, just a water bath canner.
You’ll need a pressure canner for sure
You no longer have to heat the lids running hot water over the lids works the same
depending on the brand of lids. However, I have found some not sealing, so I go ahead and simmer which has fixed the problem.
Vg. Ty
yw
Why not just raw pack and no need to sterilize the jars since your using the pressure canner. Everything will get sterilized in the canner.
I try to follow the instructions in my canning book when I make my videos. However, I'm not afraid to use unsterilize jars. Usually I do. That's our little secret! LOL! When teaching the public, always go by protocols and overkill!
freezing's easier.
sure is. however, my kids and I prefer canned flavor.... I know......we're strange, but we like it that way. I usually freeze some too..... my wife likes it better that way. Hard to please everyone.
Sure...until the power goes out.
Easier, yes, but you risk losing it if your power goes out for too long. Home canned goods are fine anywhere from 2-5 years on the shelf regardless of most temperature fluctuations. It's just a safer bet as long as you can them properly.