Herbed Green Beans

It has been three years since my last canning of green beans; this is not because I haven’t wanted to, but because nature has not allowed me to!  In both 2011 and 2012 I battled bugs, lots and lots of bugs.  And I’m not talking about a bite here or a nibble there.  Those tiny mouths of destruction waged an all-out war on my garden and made Swiss cheese of my bean patch!  This year I had the bunnies to thank for completely devouring my plants before they ever had a chance to produce beans… that the bugs could then eat.  The bunny mishap could have been prevented (and will be for next year’s growing season); however, due to the time constraints of my “workforce” the garden gate has yet to be constructed.  This translated into a big flashing sign that read EAT HERE!!!  Sigh.

My non-existent green bean harvest has forced me to continually set aside a canning recipe I’ve been wanting to try out.  Fortunately, Farmer Josh’s second planting of beans was ready for the pickin’, so I was able to secure a half-bushel along with my yearly order of corn.

herbed green beans Herbed Green Beans – yields 6 quarts

24 cups snap or wax beans, washed, ends trimmed, and cut into 1 inch pieces.

3 cups chopped onion

4 cloves garlic, minced

2 tbsp fresh oregano, chopped

3 tsp fresh rosemary, chopped

1 tsp celery seed

1/2 tsp pickling salt – optional

Place beans in a large stock pot and add enough water to cover the beans.  Bring to a boil and cook, covered, for 5 minutes.  Drain beans and return to pot and add onion, garlic, herbs, and if desired salt.  Mix well to distribute herbs.  Fill sterile quart or pint jars leaving 1″ headspace; add boiling water, leaving 1/2″ headspace.  Remove air bubbles, wipe rims, and adjust lids to fingertip-tight.  Process quarts for 25 minutes and pints for 20 minutes in a pressure canner at 10lbs-weighted-gauge or 11lbs for a dial-gauge, at sea-level.

PDFBadgeImages and content copyright © 2013 Danielle R Limoge. Recipe adapted from a book I borrowed from the library several years ago and did not write down.  I know, worst credit acknowledgement EVER!

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4 Comments

Filed under Pressure Canning, Vegan, Vegetarian

4 responses to “Herbed Green Beans

  1. I should try this. I don’t often eat green beans, but this recipe sure is enticing. Thanks.

  2. Deb

    Can you bring a quart to the cabin for Fall Foliage? Sounds delicious.

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