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The Dry Packed Green Beans Were Only A Tad Bit Firmer As Far As Texture. The Taste Was About The Same On Both. Since The Textures Were Pretty Much The Same, Moving Forward, I Will Be Canning Them With Water And Salt. Canning Green Beans 1. Wash And Snap Fresh Green Beans Into 1 2 Inch Pieces. 2. Pack Raw Beans Tightly Into Hot, Clean Pint Or Quart Jars, Leaving 1 Inch Headspace. 3. Optional: Add 1/2 Teaspoon Canning Salt Per Pint Or 1 Teaspoon Per Quart. 4. Pour Boiling Water Over Beans, Maintaining 1 Inch Headspace; Remove Air Bubbles And Readjust Headspace If Needed. (If Dry Packing, Skip This Step) 5. Wipe Jar Rims, Add Lids, And Screw Bands On Fingertip Tight. 6. Place Jars In Prepared Pressure Canner With The Recommended Amount Of Water. 7. Lock Lid, Heat Canner, And Vent A Steady Stream Of Steam For 10 Minutes. 8. Bring Canner To 10 11 Ibs Pressure (Adjust Pressure For Your Altitude). 9. Process Pints For 20 Minutes And Quarts For 25 Minutes At Steady Pressure. 10. Turn Off Heat And Let Pressure Return To Zero Naturally; Wait A Few Minutes, Then Open Lid Away From You. 11. Remove Jars Carefully And Let Cool Undisturbed 12 24 Hours, Then Check Seals And Remove Bands For Storage. #Canning #Canningandpreserving #Greenbeans #Canningrecipes #Urbanhomestead
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The Dry Packed Green Beans Were Only A Tad Bit Firmer As Far As Texture. The Taste Was About The Same On Both. Since The Textures Were Pretty Much The Same, Moving Forward, I Will Be Canning Them With Water And Salt. Canning Green Beans 1. Wash And Snap Fresh Green Beans Into 1 2 Inch Pieces. 2. Pack Raw Beans Tightly Into Hot, Clean Pint Or Quart Jars, Leaving 1 Inch Headspace. 3. Optional: Add 1/2 Teaspoon Canning Salt Per Pint Or 1 Teaspoon Per Quart. 4. Pour Boiling Water Over Beans, Maintaining 1 Inch Headspace; Remove Air Bubbles And Readjust Headspace If Needed. (If Dry Packing, Skip This Step) 5. Wipe Jar Rims, Add Lids, And Screw Bands On Fingertip Tight. 6. Place Jars In Prepared Pressure Canner With The Recommended Amount Of Water. 7. Lock Lid, Heat Canner, And Vent A Steady Stream Of Steam For 10 Minutes. 8. Bring Canner To 10 11 Ibs Pressure (Adjust Pressure For Your Altitude). 9. Process Pints For 20 Minutes And Quarts For 25 Minutes At Steady Pressure. 10. Turn Off Heat And Let Pressure Return To Zero Naturally; Wait A Few Minutes, Then Open Lid Away From You. 11. Remove Jars Carefully And Let Cool Undisturbed 12 24 Hours, Then Check Seals And Remove Bands For Storage. #Canning #Canningandpreserving #Greenbeans #Canningrecipes #Urbanhomestead

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