Post by Pharmer Phil on Jul 17, 2013 3:06:34 GMT -6
Very nice Lucy... Lordy, how many quarts is there?? so, Ya'll pick just once, pulling the plants...or is this the last picking? just wondering we pick 3-5 times ofin the same planting...but I can say...pickin' beans be alot easier when Ya do pull the plants...great Job Pholks
Laura, growing up we always picked the beans off several times. But Darrell's family pull theirs up and replant. Makes it a lot easier on all of us. They planted one pound and got 12 bushels off. My MIL canned 125 quarts and they sold some. They have more beans planted. Plus Darrell's brother and his wife have 2 patches. One is ready to be picked but the weather is not cooperating. They planted 3 lb in that patch and then they have another patch with 10 lb planted, that will be ready to pick in mid-August. Most of those are to sell. But we all pitch in and help them out.
This is very interesting. Down here we rarely bottle or can green beens, we normally just eat them in season when they are ready.
Could you please tell me exactly how you can them?
Jack...you can Hot pack or cold pack them into jars; using a pressure canner ONLY!
we use cold pack...Ya bust em up into inch or so pieces, pack em' into the jars...add salt, ladle water to 1 inch of top, add lid, tighten band...well here Bro, here's the cold pack method...from the Ball blue book!
Directions: 1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2.) WASH and rinse beans thoroughly. Remove string, trim ends and break or cut freshly gathered beans into 2-inch pieces. Place prepared beans in a large saucepan and cover with boiling water. Boil for 5 minutes. 3.) PACK hot beans into hot jars leaving 1 inch headspace. Add 1 tsp salt to each quart jar, 1/2 tsp to each pint jar, if desired. 4.) LADLE boiling water over beans leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. 5.) PROCESS filled jars in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Note: The processing time given applies only to young, tender pods. Beans that have almost reached the “shell-out" stage require a longer processing time. Increase processing time 15 minutes for pints and 20 minutes for quarts.