Yesterday we were blessed with over 26 POUNDS of Green Beans and over 100 pounds of Zucchini! Wowzers that is a lottttta beans and zucs! I have the last of the Green Beans in the canner– I got 27 Quarts and 4 pints– with what I have on the shelf from last year and store sales– I am STOCKED on beans for quite some time!
Canning green beans is really simple, an easy one for first-time canners. Green Beans are in season right now, can some up for your pantry! Here is how I can mine, in ‘raw pack’ fashion : )
1. Wash and rinse beans.
2. Trim ends and break or cut into pieces. Pack beans very tightly into hot jars, leaving 1″ headspace.
3. I then shake about a tsp. salt to each quart jar. (Salt is just for seasoning and is not necessary to preserve.)
4. Pour boiling water over beans, leaving 1″ headspace. I wipe rims with a clean towel to make sure nothing impedes my seal!
5. Attach lids and rings. Process pints for 20 minutes, quarts 25 minutes at 10 pounds pressure in a steam-pressure canner ( I can at 15 pounds pressure, because of our elevation).
The Zucchini is another story– I had to use up bananas this morning and make up 3 loves of regular and 3 loaves of Gluten Free Banana Bread– so the boxes of Zucchini just looked at me…. ‘bake me into breads……..bake me into breads……..’ lol
Has anyone ever dehydrated shredded up Zucchini ?
I hate to put things in the freezer if I can put it up otherwise.
Enjoying the Season…