It’s canning season again!

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I love summer.  It’s so alive and there are so many things to do.  Too many sometimes, but I enjoy them all!

Since summer is here and that means canning season too.  If you make jams or jellies, you may have been doing this for a good while already.  My grandmother happens to make amazing jams, so I’m covered there.  (and a bit spoiled!)

About a week ago my grandmother called me up and asked if I wanted some green beans.  My answer, of course, was yes!  I love having local and organic produce in my pantry.  Does it get any better?

I came home with 3/4 of a bushel and was able to can 14 packed quart jars.

I washed my jars, loaded them up with fresh picked and trimmed green beans then added a teaspoon of sea salt and hot water.  After that I topped them off with their prepped lids (you simmer them in hot water to prepare them) and then put them into my canner.  These took 25 minutes at 10 lbs of pressure (like the canning lingo?).  It took a little while to heat up, but it’s so worth the wait.

Here are my beans before canning…
and after πŸ™‚

Do you can?  If so, what?  I’d love to hear what people’s favorites are.  I currently have a large stash of applesauce, greenbeans and venison.  I plan to branch out this summer.

Amanda Hearn
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