"I fear that so many feel that a long-term supply is so far beyond their reach that they make no effort at all. Begin in a small way…gradually build toward a reasonable objective.” -President Gordon B. Hinckley,

Tuesday, September 10, 2013

Green Beans

The wonderful thing about being back in the Northwest again is that I can grow a lot of fruits and vegetables right in my own backyard.  The Territorial Seed Co. Blue Lake Pole Beans have done exceptional in my garden this year. I have already picked 20 pounds and they are still producing. I have jarred the beans, so I may enjoy them year round. Here's how:

Pick your beans when they are about the diameter of a pencil, but you cannot yet detect the individual beans inside the pods. The Blue Lake variety will be about 6-7 inches long.

                                                    Wash the beans in cool water.

Trim the ends, remove the string that runs down the outside
 of the beans, and break into 2-inch pieces.
Pack beans tightly into hot jars, leaving 1-inch headspace. If desired, add 1 tsp. salt to each quart.

Ladle boiling water over beans leaving 1-inch headspace. Remove the air bubbles. Adjust the two-piece cap. Hand tighten the ring and place in your PRESSURE canner.
                      Process quarts for 25 minutes at 10 pounds pressure in a pressure canner.
Once the processing period is complete, turn off the heat. Allow the canner to cool naturally. Do not remove the weight until the canner has depressurized and returned to zero pressure. Once it is at zero you may remove the weight. Let the canner cool for at least 10 minutes before removing the lid. Then wait another 10 minutes before removing the jars and placing them on a towel on the counter.

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