Fresh beans: Select only those that are free from bruising, rust, or mushiness; discard any beans fitting this description.
Dried beans: Examine dried beans for any nonbean material, such as stems or stones.
Green (pole or bush), string, Italian, or wax
When you can green, string, Italian, or wax beans, select ones that are tender and small. Remove the ends and strings from the beans, as shown in Figure 10-1. Can them whole or cut them into 1- to 2-inch pieces.
Figure 10-1: Removing the ends and strings from green beans.
Canned Fresh Green Beans
Garden fresh green beans are a staple for any pantry. This is a great first recipe for the beginning pressure canner. Although this recipe specifically uses green beans, all colors of beans — green, yellow or purple — work equally well.
Preparation time: 15 minutes
Processing time: Pints, 20 minutes; quarts, 25 minutes
Pressure level: 10 pounds
Yield: 16 pints or 8 quarts
4 pounds fresh green beans
Boiling water
Canning salt
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For information on preparing your jars, see Chapter 4.)
2 In an 8-quart pot, bring 2 quarts of water to a boil. While water is boiling, trim off the ends of the beans and cut them into 2-inch pieces.
3 Tightly pack the cut beans into the prepared jars. Pour the boiling water over the beans, leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint jar or 1 teaspoon salt to each quart jar. Release any air bubbles with a nonreactive utensil, adding more water as necessary to maintain the proper headspace (refer to Chapter 3). Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4 Process the filled jars in a pressure canner at 10 pounds pressure for 20 minutes (pints) or 25 minutes (quarts). Allow the pressure to return to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed processing instructions for pressure canning.)
5 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks. Prior to eating or tasting, boil the food for 15 minutes.
Per 1/2-cup serving: Calories 10 (From fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 292mg; Carbohydrates 2g (Dietary fiber 1g); Protein 1g.
Dried beans (kidney, navy, pinto, split peas, and so on)
Rinse the dried beans before you soak them to remove any dust or dirt particles: Do this by placing the beans in a colander and running cold water over them while stirring them with your hands or a spoon.
Canned Dried Beans
Dried beans are a great way to add protein and richness to many dishes. Beans are inexpensive and work well blended as a thickener, a recipe-extender, and a plain stick-to-your-ribs addition to any meal. Add rice to beans and you have complete protein. Delicious! Dried beans suitable for canning include peas, soy, lima, and so on.
Preparation time: 15 minutes plus 12 hours soaking time
Processing time: Pints, 40 minutes; quarts, 50 minutes
Pressure level: 10 pounds
Yield: 14 pints or 7 quarts
3 pounds dried beans (or dried peas)
Canning salt
1 Rinse the beans in a colander and remove any stones or broken bean pieces. Place them in a 12-quart pot and cover them with cold water. Let the beans soak at least 12 hours (set them to soaking overnight).
2 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For information on preparing your jars, see Chapter 4.)
3 Pour out the soaking water and add more cold water to cover the beans. Bring the covered beans to a boil and allow them to boil for 30 minutes, or until they’re tender. Do not drain.
4 Using a slotted spoon, loosely pack the hot beans into your canning jars, leaving 1-inch headspace. Pour the cooking liquid over the beans, maintaining the proper headspace. Add 1/2 teaspoon salt to each pint jar or 1 teaspoon salt to each quart jar. Release any air bubbles with a nonreactive utensil, adding more liquid as necessary to maintain the proper headspace (refer to Chapter 3). Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
5 Process the filled jars in a pressure canner at 10 pounds pressure for 40 minutes (pints) or 50 minutes (quarts). Allow the pressure to return to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed processing instructions for pressure canning.)
6 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks. Prior to eating or tasting, boil the food for 15 minutes.
Per 1/2-cup serving: Calories 71 (From fat 2); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 292mg; Carbohydrates 13g (Dietary fiber 4g); Protein 5g.
Beets
Select beets with a deep red color. A beet with a diameter of 1 to 2 inches is the most desirable size for pressure canning. Larger-size beets are best pickled (head to Chapter 8 for information on pickling and a Spiced Pickled Beets recipe).
Canned Beets
To preserve the bright, red color of the beet, add 1 tablespoon of vinegar (with an acidity of 5 percent) to each quart of liquid before sealing the jars.
Preparation time: 15 minutes
Processing time: Pints, 30 minutes; quarts, 35 minutes
Pressure level: 10 pounds
Yield: 14 pints or 7 quarts
21 pounds beets without tops
Canning salt
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For information on preparing your jars, see Chapter 4.)
2 Scrub your beets clean of dirt and remove the tap roots (see Figure 10-2). Place the cleaned beets in a 12-quart pot and cover them with water. Boil the beets for 15 to 20 minutes. When beets are cool enough to handle, the skins will peel off easily. Remove them from the water and peel. Trim the remaining root and stem. Leave small beets whole, and cut larger beets in half for a better fit in the jar. Reserve the cooking liquid.
3 Pack the beets into your prepared jars. Pour the cooking liquid over the beets, leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint jar or 1 teaspoon salt to each quart jar. Release any air bubbles with a nonreactive utensil, adding more liquid as necessary to maintain the proper headspace (see Chapter 3). Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4 Process the filled jars in a pressure canner at 10 pounds pressure for 30 minutes (pints) or 35 minutes (quarts). Allow the pressure to return to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed processing instructions for pressure canning.)
5 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks. Prior to eating or tasting, boil the food for 15 minutes.
Per 1/2-cup serving: Calories 72 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 416mg; Carbohydrates 0g (Dietary fiber 0g); Protein 0g.
Figure 10-2: A trimmed beet ready for precooking.
Bell peppers (green, red, orange, yellow)
Sweet, firm bell peppers produce the best results. With so many beautiful colored peppers available, a jar of canned bell peppers could turn into a lovely gift.
Because of the extremely low acid level in this ve
getable, you must adjust the acidity level of the bell peppers by adding bottled lemon juice. Use only pint or half-pint jars for this extremely low-acid vegetable.
To peel peppers easily, heat them in a 400-degree oven for 6 to 8 minutes, or until the skin blisters. Then cover them with a damp cloth and let them cool. Voilá! You can now easily remove skins with a knife or simply by rubbing them with your hands as you run cool water over the pepper.
Canned Bell Peppers
Canned peppers come out tender and full of flavor. Heat them up with sautéed onions and hot sausage.
Preparation time: 15 minutes
Processing time: Half-pints, 35 minutes; pints, 40 minutes
Pressure level: 10 pounds
Yield: 10 half-pints or 5 pints
5 pounds sweet peppers
Boiling water
Canning salt
Lemon juice
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For information on preparing your jars, see Chapter 4.)
2 Wash the peppers and cut them into quarters and remove the stem and seeds. Meanwhile bring 2 quarts of water to a boil.
3 Pack flattened peppers firmly into jars. Pour the boiling water over the peppers, leaving 1-inch headspace. Add 1/2 tablespoon lemon juice and 1/4 teaspoon salt to each half-pint jar or 1 tablespoon lemon juice and 1/2 teaspoon salt to each pint jar. Release any air bubbles with a nonreactive utensil, adding more water as necessary to maintain the proper headspace (see Chapter 3). Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4 Process the filled jars in a pressure canner at 10 pounds pressure for 35 minutes (half-pints) or 40 minutes (pints). Allow the pressure to return to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed processing instructions for pressure canning.)
5 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks. Prior to eating or tasting, boil the food for 15 minutes.
Per 1/2-cup serving: Calories 32 (From fat 2); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 584mg; Carbohydrates 8g (Dietary fiber 2g); Protein 1g.
Carrots
For canning, choose carrots with a diameter of 1 to 1 1/2 inches. Canned carrots make a favorite side dish even faster. Once reheated, add brown sugar and butter for a sweet treat.
Canned Carrots
Carrots are an inexpensive vegetable at farmer’s markets during their season, and canning is an excellent way to preserve them. They keep all of their sweet flavor and the texture remains very nice.
Preparation time: 15 minutes
Processing time: Pints, 25 minutes; quarts, 35 minutes
Pressure level: 10 pounds
Yield: 6 pints or 3 quarts
12 pounds of carrots, peeled and without tops
Canning salt
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For information on preparing your jars, see Chapter 4.)
2 Rinse and scrub the carrots with a brush to remove any dirt. Alternatively, remove the skin with a vegetable peeler. Remove the carrot tops. Cut the carrots into 1/4 -inch slices or dice the carrots, being sure that all the diced pieces are approximately the same size.
3 Place the sliced or diced carrots in a 12-quart pot and cover them with water. Bring them to a boil. Reduce heat to medium and allow the carrots to simmer for 5 minutes, or until they’re still slightly firm in the center but tender on the outside. Do not drain.
4 Pack the hot carrots into your prepared jars. Pour the cooking liquid over them, leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint jar or 1 teaspoon salt to each quart jar. Release any air bubbles with a nonreactive utensil, adding more liquid as necessary to maintain the proper headspace (see Chapter 3). Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
5 Process the filled jars in a pressure canner at 10 pounds pressure for 25 minutes (pints) or 35 minutes (quarts). Allow the pressure to return to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed processing instructions for pressure canning.)
6 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks. Prior to eating or tasting, boil the food for 10 minutes.
Per 1/2-cup serving: Calories 94 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 424mg; Carbohydrates 22g (Dietary fiber 7g); Protein 2g.
Corn
Starting with corn that has the husks on and the silk attached allows you to assess the freshness of the corn. Choose ears with brightly colored husks that are free of spots and moisture; silks should be golden, not matted or brown.
Here’s a surefire way to select corn that is sure to be juicy and tender (see Figure 10-3): Slightly peel back the husk to check for any pests. If all is clear (no bugs or mold), use your thumbnail to depress a kernel about an inch below the top of the corn. If the ear has adequate moisture, liquid will squirt out. Buy this ear! If no spitting occurs, select another ear and repeat the test.
Figure 10-3: Testing corn.
Canned Corn
Canned corn is a staple in most people’s homes. Many don’t realize how easy it is to store this tasty vegetable.
Preparation time: 15 minutes
Processing time: Pints, 55 minutes; quarts, 1 hour 25 minutes
Pressure level: 10 pounds
Yield: 12 pints or 6 quarts
24 pounds fresh corn on the cob
Boiling water
Canning salt
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For information on preparing your jars, see Chapter 4.)
2 Remove the husk and silk from the corn. Using a sharp knife, slice the corn from the cob, measuring the corn as you go so that you know how many total pints or quarts of corn kernels you have. Meanwhile, bring 1 gallon of water to a boil in an 8-quart pot (you’ll use this as a reserve).
3 Place the corn in a 12-quart pot. For each pint of corn, add 1 cup of boiling water; for each quart of corn, add 2 cups of boiling water. Place the pot over medium-high heat and bring to a simmer. Then reduce heat to medium and allow the corn to simmer for 5 minutes.
4 Ladle the corn into your prepared jars and pour additional boiling water over it if necessary, leaving 1-inch headspace. Add 1 teaspoon salt to each quart jar or 1/2 teaspoon salt to each pint jar. Release any air bubbles with a nonreactive utensil, adding more water as necessary to maintainthe proper headspace (see Chapter 3). Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
5 Process the filled jars in a pressure canner at 10 pounds pressure for 55 minutes (pints) or 1 hour 25 minutes (quarts). Allow the pressure to return to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed processing instructions for pressure canning.)
6 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks. Prior to eating or tasting, boil the food for 15 minutes.
Per 1/2-up serving: Calories 136 (From fat 15); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 312mg; Carbohydrates 32g (Dietary fiber 3g); Protein 4g.
Canned Creamed Corn
Creamed corn doesn’t actually contain cream. Its creaminess comes from the na
turally sweet juice, or milk, of the kernel. To obtain the creaminess, simply cut off the kernels and run your knife against the cob a second time, even closer to release the milk. Creamed corn is a great base for soups and makes a classic comfort food. This recipe uses pints (quarts aren’t recommended).
Preparation time: 20 minutes
Processing time: Pints, 1 hour 35 minutes
Pressure level: 10 pounds
Yield: 9 pints
20 pounds corn
Boiling water
Canning salt
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For information on preparing your jars, see Chapter 4.)
2 In a 12-quart pot, bring 2 gallons of water to a boil. Remove the husk and silk from the corn. Blanch the corn on the cob for 4 minutes in the boiling water. Allow the corn to cool enough to handle. Slice the corn kernels from cob with a sharp knife. Then run the knife blade along the ear again to remove the extra juice or milk. Measure the corn as you go so that you know how many pints of corn and corn milk you have.
Canning and Preserving For Dummies Page 17