Here on our little hillside, in WV, we try to live a simple life. One where we can try to make the best decisions in regards to what we feed our family, and where we source our foods. We try to make green decision that are not only good for our family but for our community and planet as well. There is no place I would rather raise a family, than these WV hills! So I guess it is our responsibility to preserve them, and our heritage.

Wednesday, August 3, 2011

green beans

Last evening we went to our friends farm and picked some green beans.  We ended up with two bushels, which we put in the cool basement until we could start processing them this morning.  In case you were wondering, that was 4, 5gallon buckets full of green beans.

My step son and I worked on getting the beans ready to can.  First you should inspect each bean as you pick it up and brush off any dirt.  You will have 2 piles while you work.

The pile of clean beans pieces to cook and a pile for compost.  Snap off both ends to compost, if there are any rusty spots or other bad spots, just throw that into the compost pile too. 

Snap beans into ~1" pieces or bigger if you desire.
Either fill a bowl or the clean sink bowl with cold water and wash your beans.  Also double check that you removed all dirt and bad spots before adding them to the jars.  

Pack jars leaving ~1" head space, add 1 tsp salt per quart and 1/2 tsp per pint.

 Fill the jar with hot water.  Remove all air bubbles.  I do this by using something to poke down into the beans to release trapped bubbles.
Clean the rim of the jar before placing on the lid and tightening the ring.

 Process in a pressure canner: pints 20 minutes quarts 25 minutes at 10 pounds pressure.

When done let canner cool and then remove jars to cool completely on counter.  When the lids have popped and jars are cool write the year on the lid and store in a cool dark place.

We also picked our first round of banana peppers.  We are making pickled pepper rings.  Simple and yummy.  That's for tomorrow.......