![]() DO NOT run it under cold water as if you were cooking fresh food. A bucket to sit on or a kneepad might be helpful. Allow pressure canner to reduce pressure on its own. But for people who want several tens of pounds for canning or freezing, a lot of bending, squatting, kneeling or sitting is necessary. Bean picking is usually fairly fast for small to moderate quantities. We encourage sampling in the field for "quality control". It's easy to tell which ones are ready to pick. Add lids, tighten screw bands, and process in a pressure canner. Wipe the sealing surface of jars with a clean, damp paper towel. Fill jars with beans and the cooking liquid, leaving 1 inch of headspace. Step 8 Put the jars in the canner and the lid on the canner (but still vented) Step 11 Process for 25 minutes. Cover prepared beans in a large pot with boiling water and boil for 5 minutes. Blanching stops enzyme actions that can cause loss of flavor, color and texture. ![]() Step 6 Pour boiling water into each packed jar. Things Youll Need Heat a small amount of oil in a large skillet or a wok. Blanching Pole or bush beans, like most vegetables, must be blanched before they can be frozen. ![]() Step 4 Trim the ends and cut into smaller pieces. Step 2 Prepare the jars and pressure canner. We suggest that you call or check the "today" page of this website for up to date information. Recipe and Directions Step 1 Selecting the green beans. Fill a canning kettle with enough water to cover the top of a 1-quart jar resting on the preserving rack. Although this system usually provides a smooth supply of beans all season, fluctuations in quality or even availability sometimes happen. At The Tree Farm, we plant four or five different varieties of beans every two to three weeks throughout the season to provide a continuous supply of beans to pick from mid July until frost. A particular planting of beans may only stay at peak quality for a few days in hot weather. Beans need to be picked at the right stage of maturity for best quality.
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