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.
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.