You are wonderful at explaining every step. I'm new at this.... Accountant, turned RN....turned accidental farmer...and I LOVE growing and canning my own food. Thank you so much for all of your instruction! :-)
Thank you for this posting showing the PROPER way to can Green Beans. There are so many improper techniques demonstrated on TH-cam that it's downright SCARY. I recently viewed one that broke every safety concern for pressure canning and many of the comments (newbies) were praising her shortcuts "to save time"..... Russian Roulette is not a game I want to play with my families lives! Thank's again!!!
I'm so glad I found you a video I've been watching a lot of videos on TH-cam but they didn't give great directions like you did so I subscribed to your channel thank you so much I'm waiting for my pressure cooker to come in the mail I can't wait to use it I have my own garden so I'm growing a lot of vegetables you have a great day
Hot water bath huh? I believed someone that said you can do it and I lost 48 quarts of beans, I don't believe anything she says now. And I rarely use my hot water canner any more, I wished I had an All American canner. If anyone doesn't want theirs I would be so happy to have it. Thank you. love your videos I learn so much.
Unfortunately there are a lot of people who just insist on doing things "the old way." Truth is, it really hasn't been considered safe for a century. Before pressure canners, the only way considered safe for waterbathing green beans was to process them for three hours for THREE CONSECUTIVE DAYS, nine hours total. and that was not always safe. Folks tend to forget that when they talk about waterbathing green beans.
Thats good to know, I never heard that before. My husband loves green beans. Since I sold my horses I now have room for a bigger garden. Thank you so much for your help. I subscribed to your channel. Love it. And now I want more.:)
I just subscribed to your channel and watched this video. I have canned off and on my whole life and thank goodness did almost everything you showed, except washing the rings with vinegar, and removing the rings. Good to know. Thank you.
Thank you. If I get any tomatoes at all this year I plan to make and can ketchup. I don't can as much as I used to since my husband passed, but some things are only good to me when they are home canned so I have kept all my good equipment for those things.
Too, in so thankful I watched this before canning my beans. I have always frozen my veggies and didn't use salt. I thought in canning we had to add salt. I'm so thankful it is optional.
I live in the desert so no garden here (but do have a citrus orchard) I buy my veges when farmer's markets have deals. I like to hot pack veges since they were grown elsewhere and I don't know what sprays are used. Although I wash the veges very well, when I boil beans for 5 minutes I count that as an extra super wash. I don't use the bean water in the canning process. I do get more beans in the jars as they are now softer. Just my preference. I add a bit of Fruit Fresh to help keep the color nice, too.
I have always been amazed that my whole set of cousins didn’t die because my grandmother didn’t own a pressure canner and we all loved and ate copiously of her canned green beans!
Folks say this all the time, but you know, I grew up in the country and what I can tell you is that there are about 30 cases of botulism in this country most years. That doesn't seem like much of a risk until you are one of the 30. Just because something can happen doesn't mean that it Will happen every time, but it only takes once for it to ruin your life -- or take it.
thank you for this..I will be canning green beans for the first time this summer with my Presto pressure canner that I received for Christmas.. I'm a bit nervous :-)
Just an FYI.... It takes 11 lbs of pressure to move the 10 lb weight. That's the "beauty of it". That's the "secret". I didn't realize it until someone told me. :-)
Yes. That is why the directions always say 11 pounds on a dial gauge canner, but 10 on a weighted gauge canner. 11 pounds is what you need unless you are at a higher elevation.
In order to be sure of the safety, you should use a tested recipe for pickled green beans. Then you can waterbath them. I have a video for dilly beans on the channel.
I live in the Ozarks of Missouri.. and both times I used a mirro pressure canner and older model but it was checked by the University extension and both times my food was way over cooked almost tasted burned.. I checked my altitude and my little weight should be 15.. still I had to feeling it was way too much and way too long first time I canned green beans and the second time I canned zucchini
Canned green beans are always somewhat soft. As far as I know, there are no safe recipes for pressure canning zucchini or any summer squash.. They can be pickled only.
Thank you so much for the tip about the cleaning of the rings. I get crazy about being sure everything is perfect for canning. I store my can goods in a walk in closet and the temp gets over 75 degrees and I worry about that cause that's the only place I have to store them. I sometimes use a fan in there. I have stored them there for several years and they seem to be ok WHAT DO YOU THINK? I trust your opinion
The weighted regulator is 11 pounds. I know it says 10, but it is actually 11 on all canners I am aware of. If you follow the directions from NCHFP for a regular gauge, it says 11 pounds, not 10.
The brand of mine is Prepworks and I got them on Amazon. I think there are several similar tools in different brands. I saw identical funnel and scoop at Walmart. I think Farberware or Norpro.
You are wonderful at explaining every step. I'm new at this.... Accountant, turned RN....turned accidental farmer...and I LOVE growing and canning my own food. Thank you so much for all of your instruction! :-)
Thank you for watching. I am happy to be of help.
You have the safest, and best explanatory vids on canning. You are always my 'go-to' for any canning tutorials. Thumbs up!
Thank you for your kind words.
The Absolute BEST video on canning green beans I've ever seen. Thank u for this video. 💖
Thank you!
Best video ever on canning green beans raw pack! Thank you! I learned so much from your video.
You are so welcome.
Thank you so much for all your expectation. I love my All American canner but learned so many new techniques from your videos.
OMG! Greetings Ms. Debbie! You always put a smile on my face and a wrinkle in my brain
Best video on TH-cam on canning Green Beans! Thank you 😊
Thank you. I've done green beans before but never thought about using my big roaster to heat up the jars like that! Genius!
Thank you for this posting showing the PROPER way to can Green Beans. There are so many improper techniques demonstrated on TH-cam that it's downright SCARY. I recently viewed one that broke every safety concern for pressure canning and many of the comments (newbies) were praising her shortcuts "to save time"..... Russian Roulette is not a game I want to play with my families lives! Thank's again!!!
You're very welcome! I get very frustrated, also, with folks who make it up as they go along.
I am new to your channel... I love the way you are so thorough when you do your videos. You also have a good "teaching" voice.
Thank you. So kind.
You are such a good teacher. I learned so much from you. New subscriber. Will probably binge watch your channel. Thx so much.
Awesome! Thank you!
Went the farmers market today and picked up some beans and was so glad to find you canned green beans 😉
Great tips. I just ordered my first pressure canner and can't wait to start!
I'm so glad I found you a video I've been watching a lot of videos on TH-cam but they didn't give great directions like you did so I subscribed to your channel thank you so much I'm waiting for my pressure cooker to come in the mail I can't wait to use it I have my own garden so I'm growing a lot of vegetables you have a great day
Oh, that's wonderful! Having a garden is so great. Enjoy the great food you are going to get.
Hot water bath huh? I believed someone that said you can do it and I lost 48 quarts of beans, I don't believe anything she says now. And I rarely use my hot water canner any more, I wished I had an All American canner. If anyone doesn't want theirs I would be so happy to have it. Thank you. love your videos I learn so much.
Unfortunately there are a lot of people who just insist on doing things "the old way." Truth is, it really hasn't been considered safe for a century. Before pressure canners, the only way considered safe for waterbathing green beans was to process them for three hours for THREE CONSECUTIVE DAYS, nine hours total. and that was not always safe. Folks tend to forget that when they talk about waterbathing green beans.
Thats good to know, I never heard that before. My husband loves green beans. Since I sold my horses I now have room for a bigger garden. Thank you so much for your help. I subscribed to your channel. Love it. And now I want more.:)
I plan to make and can hominy when the weather cools off. It is too hot to do it now.
Ok Debbie, you said the magic words, making and canning hominy, I want the recipe and the how to's, :)
It will probably be October. It is just too hot to have my stove on that long right now. May be sooner if it cools off.
It's so nice to watch videos by you! I know I'm getting safe instructions....though I always read the directions from Ball or "So easy to Preserve".
Thank you.
I just subscribed to your channel and watched this video. I have canned off and on my whole life and thank goodness did almost everything you showed, except washing the rings with vinegar, and removing the rings. Good to know. Thank you.
Thank you. If I get any tomatoes at all this year I plan to make and can ketchup. I don't can as much as I used to since my husband passed, but some things are only good to me when they are home canned so I have kept all my good equipment for those things.
Too, in so thankful I watched this before canning my beans. I have always frozen my veggies and didn't use salt. I thought in canning we had to add salt. I'm so thankful it is optional.
Oh, so glad I answered your concern then, salt is always optional except in some pickles.
I live in the desert so no garden here (but do have a citrus orchard) I buy my veges when farmer's markets have deals. I like to hot pack veges since they were grown elsewhere and I don't know what sprays are used. Although I wash the veges very well, when I boil beans for 5 minutes I count that as an extra super wash. I don't use the bean water in the canning process. I do get more beans in the jars as they are now softer. Just my preference. I add a bit of Fruit Fresh to help keep the color nice, too.
Good video Debbie! TFS God Bless, Linda
Thank you LInda.
I have always been amazed that my whole set of cousins didn’t die because my grandmother didn’t own a pressure canner and we all loved and ate copiously of her canned green beans!
Folks say this all the time, but you know, I grew up in the country and what I can tell you is that there are about 30 cases of botulism in this country most years. That doesn't seem like much of a risk until you are one of the 30. Just because something can happen doesn't mean that it Will happen every time, but it only takes once for it to ruin your life -- or take it.
Debbie you are such a sweetheart! I love your videos and i will definitely try this method out. Thank you!
Thank you, Tom.
thank you for this..I will be canning green beans for the first time this summer with my Presto pressure canner that I received for Christmas.. I'm a bit nervous :-)
Oh, good. I am glad the timing was right.
thank you debbie,i love your videos.
Thank you for watching.
your wellcome.
Thank you for answering the weighted gauge with dial gauge @11 lbs! Could not find this info.
You are welcome.
Great video!
Thanks.
I am so sharing this with my daughter :-)
Thank you.
Just an FYI.... It takes 11 lbs of pressure to move the 10 lb weight. That's the "beauty of it". That's the "secret". I didn't realize it until someone told me. :-)
Yes. That is why the directions always say 11 pounds on a dial gauge canner, but 10 on a weighted gauge canner. 11 pounds is what you need unless you are at a higher elevation.
very well explained thank you if I make a water vinegar mixture with my green beans can a water can them?
Ender absolutely make sure everything is clean and the seals are good.. which they were
In order to be sure of the safety, you should use a tested recipe for pickled green beans. Then you can waterbath them. I have a video for dilly beans on the channel.
I live in the Ozarks of Missouri.. and both times I used a mirro pressure canner and older model but it was checked by the University extension and both times my food was way over cooked almost tasted burned.. I checked my altitude and my little weight should be 15.. still I had to feeling it was way too much and way too long first time I canned green beans and the second time I canned zucchini
Canned green beans are always somewhat soft. As far as I know, there are no safe recipes for pressure canning zucchini or any summer squash.. They can be pickled only.
Thank you so much for the tip about the cleaning of the rings. I get crazy about being sure everything is perfect for canning. I store my can goods in a walk in closet and the temp gets over 75 degrees and I worry about that cause that's the only place I have to store them. I sometimes use a fan in there. I have stored them there for several years and they seem to be ok WHAT DO YOU THINK? I trust your opinion
As long as temps don't exceed 85 degrees, I wouldn't worry. Extension guideline say 85, but 70 is optimal.
thank you
Is it possible that the gauge shows 11 pounds because it is off or do all canners do that?
The weighted regulator is 11 pounds. I know it says 10, but it is actually 11 on all canners I am aware of. If you follow the directions from NCHFP for a regular gauge, it says 11 pounds, not 10.
Debbie's Back Porch thank you!
I like your funnel and the other items you are using for packing the beans. What brand are they and where did you buy them?
The brand of mine is Prepworks and I got them on Amazon. I think there are several similar tools in different brands. I saw identical funnel and scoop at Walmart. I think Farberware or Norpro.
Isn't the weight letting out to much water? I saw one that had the weight spewing out less and still holding a 11 lb pressure
No.
great vid
Thanks.
Hi Debbie, when you open a jar are the beans firm? Would they be ok to use in a salad or are they for adding to stews etc
They are just like canned beans from the grocery store. They are not mushy, but there is no crunch left.
Thank you for sharing God Bless
Thanks for watching.
Great vdieo
Thanks.
How to can hot pepper
Sorry, I neither grow nor eat hot peppers. I would be happy to give you a link to safe directions for canning them, though.
Doesn't show how much water to put in the cooker....confused
Depends on your canner. it is usually 3 quarts or 3 inches. My manual calls for 3 inches.