Saturday, August 13, 2011

Canning Green Beans - part B


After cleaning the jars and lids I like to place them in my water bath canner to keep them hot.  I place them in a couple inches of water - you don't want them to float.  After the water boils turn it down to a simmer.  

Also place the lids in simmering water - you don't want it to boil or it'll ruin them.

Strain the water out of the green beans.  I get a pyrex liquid measuring cup full of water and boil it in the microwave and have it ready to pour over the beans after they are in the jars.

Then I use this handy jar lifter to lift the hot jars out of the water bath.  

Place the jar on a dish cloth and I love this handy little funnel.  It keeps the tops of the jars clean. I prefer to fill my jars loosely with green beans.

Then I add 1 teaspoon of preserving and  pickling salt from ball.  If you use regular table salt it can turn the water cloudy.  This salt is more pure and helps keep the water cleaner looking.

More tomorrow...

1 comment:

rmgales said...

You have my mouth watering for greenbeans & corn, yum.