Preserving Fresh String Beans

Nothing tastes better than green beans fresh from the garden, and there is typically an abundance to enjoy during the summer in Vermont. Unfortunately, Getting that summer-fresh taste during our winters is difficult even if you’re lucky enough to find some green beans in the produce section of the grocery store. However, that summer goodness can be safely preserved for those long winter days by pressure canning or freezing. You can find how we safely preserve our beans below.
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Freezing Beans Safely

1. Wash beans.
2. Remove ends and snap into 1" to 2" pieces.
3. Place beans in boiling water for three minutes.
4. Remove from boiling water and plunge into an ice water bath for three minutes.
5. Drain and package into freezer bags or vacuum seal bags.

To make it easier to move beans around, I place them in a wire mesh colander and dunk the colander with the beans into a large stockpot of boiling water. It is much easier to transfer from hot to cold quickly and drain.

Canning Beans Safely
Beans are a low acid food that require pressure canning to be shelf-stable. I like to use the "Raw Pack" method.

1. Wash beans.
2. Remove ends and snap into 1" to 2" pieces.
3. Fill jars tightly with bean pieces leaving 1" headspace.
4. Add canning salt if desired (1/2 teaspoon per pint, 1 teaspoon per quart).
5. Cover beans with boiling water, again leaving 1" headspace.
6. Wipe rim, place lid, and twist on ring to finger tight.
7. Process pints for twenty minutes; quarts for twenty-five minutes (at ten pounds pressure for altitudes of 1000 feet or less). 

For more canning ideas, you will find the National Center for Home Food Preservation to be a great resource for safe canning recipes and procedures.