Tuesday, August 3, 2010

Canning - Pungent Green Beans



This is my favorite canning recipe for beans. We are picking a good size basketful nearly every day, even in our small garden.

Trimming and cutting the beans can be the most tedious part of the job. Here is Sarah and Abe helping. Sarah actually cut all of the beans without stopping. She is such a joy to have in the kitchen. I gave Abe his own bowl, butter knife and he cut about two beans into 1/4 inch long pieces and then he was bored, but happy to have "helped".


Yesterday morning, I canned 3 quarts of beans, 6 cups of blackberry jam, baked some zucchini bread and wheat bread - all before lunch. I sure was happy to step outside that afternoon!

~I also grow larkspur to dry and have been picking a bunch each day.~

Here is the recipe for Pungent Green Beans ~

It uses a boiling water bath canner; yields 3 quarts~

3 - 4 pounds green beans, washed and trimmed
1/3 cup olive oil
1 large onion, minced
3 cloves garlic, minced
4 cups water
3 cups white wine vinegar (I used 1 cup white wine vinegar, and 2 cups plain vinegar to save money)
3/4 cup sugar
1 T. celery salt
2 t. salt
1 t. pepper.

1. Cut the beans to a uniform size - about 2 1/2 inches long is good.
2. Cook the beans in boiling salted water until tender, about 5 minutes.
3. In a large saucepan, heat the olive oil and saute the onion and garlic until soft.
4. Add the water, vinegar, sugar, celery salt, salt, pepper to the onion mixture and boil until the sugar has dissolved.
5. Add the beans and boil in the vinegar mixture for 2 minutes.
6. Ladle into hot, clean jars, leaving 1/2 inch of headspace.
7. Seal and process in a boiling-water-bath canner for 15 minutes.

Warm wishes, Tonya

15 comments:

  1. This sounds great.
    I have about a million tomatoes and I was thinking of canning those.

    ReplyDelete
  2. Yummmyyy... Sounds a lot like our dilly beans! Isn't it fun to can? When you open it in the winter, you are reminded of summer!

    ReplyDelete
  3. Do you strain the beans in leaving the onion and bits behind or does it all go into the jars?

    ReplyDelete
  4. we used to do this.... we called them 'dilly beans'....hugs to you

    ReplyDelete
  5. i got some salsa done yesterday & made some bread. today I made dinner & dessert and felt like that was enough...when people ask me 'what do you do?' i throw my hands up. where to begin?! here's to a job well done!

    ReplyDelete
  6. it all looks so good...don't you love putting the food away for winter treats? We haven't gotten any green beans yet this year...it's been so dry. yours sound wonderful.

    ReplyDelete
  7. The recipe sounds delicious! I have never canned anything besides jam and tomatoes, but I am thinking of trying some new things this year. It seems like everyone is canning. We are preserving blueberries now. I was also thinking of a zuke recipe, and I need to start freezing pesto. It is a busy time of year. Good for you getting so much done in such a short time-amazing!

    ReplyDelete
  8. How lovely that you are canning your own produce Tonya and so amazing that your little ones help. It must give them such a sense of purpose:) Thank you for the recipe.
    xo
    Linda

    ReplyDelete
  9. Oh those beans sound delicious! I wish our beans weren't done so I could try that recipe out! We have been canning tomatoes like crazy around here.

    ReplyDelete
  10. I can't wait for the day I have a garden and can do the same!!

    ReplyDelete
  11. Oh my, this looks good. We've already canned our first round of beans, with just salt. We have the next round coming up now, and as long as whatever appears to be chewing the leaves doesn't destroy them, we'll can more. I'll have to try this recipe!
    And yes, the most tedious part is trimming the beans! If it wasn't for that, it would be such a snap!

    ReplyDelete
  12. This sounds delicious! I grew up with canned dilly beans- lots of dill and garlic and cayenne. Green beans are one of my favorite veggies, I think I like them in any form, but spicy is one of my favorites!

    ReplyDelete
  13. Hi, thanks for stopping by my blog!
    For my patchwork skirt im making a long strip, adding some darts to the top and a long band at the top to tie it on (wrap-around skirt style)
    Sounds like youve been very buisy in your kitchen putting away goodies, looks like im going to enjoy your blog, im off to check it out

    ReplyDelete
  14. I've a surplus of beans to use up too. I've not heard adding an onion to these before (we also call them Dilly Beans) but I think I would really like the flavour that would add. Thanks for posting the recipe.

    ReplyDelete