{"id":21689,"date":"1988-03-23T14:16:50","date_gmt":"1988-03-23T21:16:50","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=21689"},"modified":"2017-03-27T14:19:56","modified_gmt":"2017-03-27T21:19:56","slug":"pressure-canning-green-beans-with-bacon","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=21689","title":{"rendered":"Pressure Canning Green Beans with Bacon"},"content":{"rendered":"

\"\"<\/a>50 pounds of cut beans will produce approximately 45 quarts
\n10 pounds of cut beans will produce approximately 9 quarts or 18 pints
\n2 pounds of cut beans will produce approximately 1 quart or 2 pints<\/p>\n

Bean Prep: Using a colander, wash the beans under cold running water. Disregard any ill-looking and rusty beans. Remove stems and leave the end tip. Cut beans in bite size pieces approximately 2\u00e2\u20ac\u009d in length.<\/p>\n

Bacon Prep: If you plan to make at least 9 quarts of home canned green beans, then plan on using about 1 pound of bacon. A great deal depends on the type and cut of the bacon you are using so be sure to have extra on hand just in case. And feel free to get creative! I once made a batch using peppered bacon and it was DELICIOUS!<\/p>\n

In a large skillet, fry up your bacon slices until crispy but not burnt. Cool bacon in paper towel so excess grease is soaked up \u00e2\u20ac\u201c the goal is getting the bacon flavor not the fat! When bacon has cooled, crumble into small pieces and set aside in a clean bowl<\/p>\n

Jar prep: Prior filling the jar with green beans the clean, empty jars need to be prepped. For each quart-sized jar, add 1 T. bacon and 1 tsp. salt (optional). For each pint-sized jar, use a \u00c2\u00bd T. bacon and \u00c2\u00bd tsp. salt (optional).<\/p>\n

Now, I don\u00e2\u20ac\u2122t know about you, but I do not like eating mushy green beans with my meal. For that reason, I use the raw pack method when home canning green beans. Pack each jar tightly as many raw green beans as the jar will hold \u00e2\u20ac\u201c being sure to leave a \u00c2\u00bd inch head space. I use the end of my wooden spoon to tamp down the beans. This allows me to pack as many as I can inside the jar. Reason we pack them tight: When the jars are processed, the green beans will shrink up some so you want to have the jar packed full so you don\u00e2\u20ac\u2122t wind up with more water than beans.<\/p>\n

Because we raw packed cold beans you may cover the beans using cool\/room temp water. I use purified water because we have well water with a water softener\u00e2\u20ac\u00a6 When adding water be sure to keep the \u00c2\u00bd inch headspace.<\/p>\n

Wipe each rim with a clean washcloth, add lids and hand tighten the rings. Place jars in pressure canner and process at 10 pounds of pressure; process quarts for 25 minutes and pints for 20 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"

50 pounds of cut beans will produce approximately 45 quarts 10 pounds of cut beans will produce approximately 9 quarts or 18 pints 2 pounds of cut beans will produce approximately 1 quart or 2 pints Bean Prep: Using a colander, wash the beans under cold running water. Disregard any ill-looking and rusty beans. Remove stems and leave the end tip. Cut beans in bite size pieces approximately 2\u00e2\u20ac\u009d in length. Bacon Prep: If you plan to make at least…<\/p>\n

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