Canning 101
Step 1 - Check Jars - Check the jars to make sure that none have nicks on the rims, cracks or sharp edges. Both Ball and Kerr have sold their home canning divisions to Allrista that sells under license to Kerr and Ball.
Step 2 - Wash, Rinse Jars and Rings - Wash and rinse jars and rings.
Step 3 - Bring Lids to a Boil - Before you begin to fill the jars, boil the lids. After boiling just keep them in the water. One hint, as you place the lids in the small pan, alternate the lids with the tops and bottoms in opposite directions. Otherwise they will stick together. Ball jars have dome lids pop up with an audible bang when it seals.
Step 4 - Put Salt in empty Jars - Place 1/2 teaspoon canning salt (pint) or 1 teaspoon (quart) in each empty jar prior to starting the beans.
Step 5 - Adding Bacon to the Jars - Add ½ tablespoon (pint) or 1 tablespoon (quart) of bacon bits in each empty jar prior to starting the beans. Both the bacon and salt is optional.
Step 6 - Blanch the Green Beans - Cover the beans with water and bring it to a boil. Use a wooden spoon to bring beans from the bottom to the top. Boil for 5 minutes stirring the pot a few times.
Step 7- Filling the Jars with Beans - Use the slotted spoon and the funnel to fill a jars with beans. Fill the jars to the 1 inch of the top of the jar.
Step 8- Tamping the Beans in the Jar - Use the end of a plastic spoon to tamp down the beans in the jar so more beans go into the jar and holds down the space between the beans in the jar. Fill to 1 inch of the top of the jar.
Step 9 - Fill the Jar with the Bean Juice - Fill the jar with the liquid from the boiling bean pot. If you run out of liquid just use hot water. Fill with a 1/2-inch headspace.
Step 10 - Wipe the Rim with a Clean Damp Cloth - Wipe the rim, place a lid on the jar and screw on a ring. Tighten the rings and set them aside waiting their time in the pressure cooker. Tighten the rings firmly but not too tight.
Step 11- Filled Jars waiting their turn in the Pressure Cooker - It takes about 15 minutes to get the pressure cooker up to 10 pounds pressure, 25 minutes of cooking and 35 minutes to cool.
Step 12 - Pressure Cooking - The label on the pressure gauge, sealed behind the glass of the gauge says, "Read Instructions before using." Good advice! Put 3 quarts (16 quart canner) or 2 inches of water in the canner. Fill cooker with jars, set lid and seal top of cooker. Apply heat until steam comes out the vent in a steady stream. At that point put the weighted cap on. When the pressure reaches 10 pounds reduce heat to keep it at 10 pounds. For green beans give 20 minutes for pints and 25 minutes for quarts. If your altitude exceeds 1000 feet you must adjust for that. It is simply not safe to water bath or steam can green beans. It is very important not to hasten the cooling of the pressure canner. Using cold water on the canner bring rather unpleasant results.
Step 13- Remove Jars from Pressure Cooker - Using the jar lifter to avoid being burned, lift each jar and set them on kitchen towel to cool.
Step 14 - Let jars cool and check seals - Let jars cool at room temperature. The green beans are now all canned and processed.
Step 15 - Wash Jars - When the jars are completely cool, remove the rings and wash the jars in warm soapy water. The jars will be quite oily and covered with bean juice. After washing the jars, set them out to dry. After they are dry mark the lids with the date.
Step 16 - Store jars - Store beans in cool, dark storage. The enemy of canned goods is heat and light. Canned goods (in jars) are best stored in cool and dark places.
Step 1 - Check Jars - Check the jars to make sure that none have nicks on the rims, cracks or sharp edges. Both Ball and Kerr have sold their home canning divisions to Allrista that sells under license to Kerr and Ball.
Step 2 - Wash, Rinse Jars and Rings - Wash and rinse jars and rings.
Step 3 - Bring Lids to a Boil - Before you begin to fill the jars, boil the lids. After boiling just keep them in the water. One hint, as you place the lids in the small pan, alternate the lids with the tops and bottoms in opposite directions. Otherwise they will stick together. Ball jars have dome lids pop up with an audible bang when it seals.
Step 4 - Put Salt in empty Jars - Place 1/2 teaspoon canning salt (pint) or 1 teaspoon (quart) in each empty jar prior to starting the beans.
Step 5 - Adding Bacon to the Jars - Add ½ tablespoon (pint) or 1 tablespoon (quart) of bacon bits in each empty jar prior to starting the beans. Both the bacon and salt is optional.
Step 6 - Blanch the Green Beans - Cover the beans with water and bring it to a boil. Use a wooden spoon to bring beans from the bottom to the top. Boil for 5 minutes stirring the pot a few times.
Step 7- Filling the Jars with Beans - Use the slotted spoon and the funnel to fill a jars with beans. Fill the jars to the 1 inch of the top of the jar.
Step 8- Tamping the Beans in the Jar - Use the end of a plastic spoon to tamp down the beans in the jar so more beans go into the jar and holds down the space between the beans in the jar. Fill to 1 inch of the top of the jar.
Step 9 - Fill the Jar with the Bean Juice - Fill the jar with the liquid from the boiling bean pot. If you run out of liquid just use hot water. Fill with a 1/2-inch headspace.
Step 10 - Wipe the Rim with a Clean Damp Cloth - Wipe the rim, place a lid on the jar and screw on a ring. Tighten the rings and set them aside waiting their time in the pressure cooker. Tighten the rings firmly but not too tight.
Step 11- Filled Jars waiting their turn in the Pressure Cooker - It takes about 15 minutes to get the pressure cooker up to 10 pounds pressure, 25 minutes of cooking and 35 minutes to cool.
Step 12 - Pressure Cooking - The label on the pressure gauge, sealed behind the glass of the gauge says, "Read Instructions before using." Good advice! Put 3 quarts (16 quart canner) or 2 inches of water in the canner. Fill cooker with jars, set lid and seal top of cooker. Apply heat until steam comes out the vent in a steady stream. At that point put the weighted cap on. When the pressure reaches 10 pounds reduce heat to keep it at 10 pounds. For green beans give 20 minutes for pints and 25 minutes for quarts. If your altitude exceeds 1000 feet you must adjust for that. It is simply not safe to water bath or steam can green beans. It is very important not to hasten the cooling of the pressure canner. Using cold water on the canner bring rather unpleasant results.
Step 13- Remove Jars from Pressure Cooker - Using the jar lifter to avoid being burned, lift each jar and set them on kitchen towel to cool.
Step 14 - Let jars cool and check seals - Let jars cool at room temperature. The green beans are now all canned and processed.
Step 15 - Wash Jars - When the jars are completely cool, remove the rings and wash the jars in warm soapy water. The jars will be quite oily and covered with bean juice. After washing the jars, set them out to dry. After they are dry mark the lids with the date.
Step 16 - Store jars - Store beans in cool, dark storage. The enemy of canned goods is heat and light. Canned goods (in jars) are best stored in cool and dark places.
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