| T O P I C R E V I E W |
| mqligon |
Posted - Aug 02 2005 : 10:39:49 AM
Hi Gals I am new here, I was reading your replies on green beans, the "PRESSURE cooker" I also don't like the cooker. Is there any way besides the ole cooker??  Thanks
Nature is our best resorce, let us keep her in our mind and spirit. |
| 9 L A T E S T R E P L I E S (Newest First) |
| ThymeForEweFarm |
Posted - Aug 20 2005 : 04:48:10 AM
I have so many beans this year that while the pressure canner is doing it's thing I'm blanching and freezing beans. I like frozen vegetables much better than canned when I'm making winter soups on the woodstove.
Robin
www.thymeforewe.com |
| bramble |
Posted - Aug 19 2005 : 8:21:26 PM
I just bring a pan of water to a rolling boil drop the beans in and remove them immediately. Freeze in airtight containers and you have the freshest tasting beans next to fresh picked. I have tried the pressure cooker but to me they seem overcooked when all is said and done, but we like alot of veggies crisp. This works with corn on the cob too, if you've got room to freeze it on the cob (or off!)The Ball book is like the canning bible, but you can probably get "Putting Food By" at your library and that's really helpful and really easy too. Good Luck, fresh food in the middle of winter is the best!
with a happy heart |
| Anne |
Posted - Aug 18 2005 : 9:24:04 PM
You could pickle them. I don't have a pressure cooker, and am kind of scared of them. So what I did was I pickled green beans using 1 part vinegar, 1 part water, peppercorns, 1 garlic clove per jar, 1 dried hot chili pepper per jar, some corriander and mustard seeds, and a sprig of dill per jar. I generally followed the hot pack method in the Ball Blue book. I packed the beans and spices into hot sterile jars, poured boiling vinegar-water in, sealed and processed. I was a little unsure of myself, but in the end they came out great. I have a friend who still demands them from me, and keeps the brine in his fridge and puts fresh beans in it to pickle them for an extra batch. |
| theherblady |
Posted - Aug 09 2005 : 07:46:34 AM
I canned my green beans for the 2nd year -Last year they turned out really good!! Hoping they will be good this year too-but due to the drought-I only got about 15 pints or so-I think the blue book says to pre-cook them but I didnt-I put them in raw and they just need warming when you are ready to use them-Just like store bought cans~~But better!
Jan |
| prairiemaid |
Posted - Aug 09 2005 : 07:34:31 AM
I have a friend that cans her green beans in a brine and therefore can use a hot water bath. It sounds like they would be pickled but she eats them like a regular vegetable.
Call me old fashioned. |
| mqligon |
Posted - Aug 02 2005 : 2:49:39 PM
quote:
Originally posted by Aunt Jenny
The ONLY safe way to can green beans is with a pressure canner. Sorry to tell ya that, but its just the way it is. I was scared at first too..and young..but it isn't as scary once you try it..really!!
Jenny in Utah
The best things in life arn't things!
Thank you Jenny I did check into it called all the neighbors, they all said the same as you and Robin, so I will try the dreaded pressure cooker once againI usually freeze but wanted to try the fresh picked taste of canning them. Thanks again
Maria
Nature is our best resorce, let us keep her in our mind and spirit. |
| mqligon |
Posted - Aug 02 2005 : 2:47:41 PM
quote:
Originally posted by ThymeForEweFarm
The addition of the pressure relief valve took a lot of the danger out of pressure canning. If you allow too much pressure to build the relief valve will pop out. I felt the same way, and like Jenny, experience took care of my fears.
Your county's cooperative extension should have a food specialist who will spend time with you. It's worth the call. I've been putting food up for 35ish years but still take a refresher class once in a while. Canning methods and safety have improved with time, experience and equipment. And, some foods have changed and have new requirements.
The Ball Blue Book is also a great place to start. Wal Mart carries it, and it's inexpensive.
Robin
Thyme For Ewe Farm
www.thymeforewe.com
Thanks Robin, I checked and both you and Jenny are right, I have the blue book it is great I agree, I guess I will have to try it that dreaded pressure cooker. I usually freeze but wanted to try canned green beans this year they say they taste like just picked. Thank you again.
Maria
Nature is our best resorce, let us keep her in our mind and spirit. |
| ThymeForEweFarm |
Posted - Aug 02 2005 : 2:00:36 PM
The addition of the pressure relief valve took a lot of the danger out of pressure canning. If you allow too much pressure to build the relief valve will pop out. I felt the same way, and like Jenny, experience took care of my fears.
Your county's cooperative extension should have a food specialist who will spend time with you. It's worth the call. I've been putting food up for 35ish years but still take a refresher class once in a while. Canning methods and safety have improved with time, experience and equipment. And, some foods have changed and have new requirements.
The Ball Blue Book is also a great place to start. Wal Mart carries it, and it's inexpensive.
Robin
Thyme For Ewe Farm
www.thymeforewe.com |
| Aunt Jenny |
Posted - Aug 02 2005 : 11:53:08 AM
The ONLY safe way to can green beans is with a pressure canner. Sorry to tell ya that, but its just the way it is. I was scared at first too..and young..but it isn't as scary once you try it..really!!
Jenny in Utah
The best things in life arn't things! |
