How to preserve purple pole beans…
The time finally came.
We canned our beautiful purple pole beans y’all.
And they came out perfect.
Purple pole beans are so much fun to grow. They are these perfect little beans that are the most gorgeous shade of purple. Give them an upright fence to grow on and boom son, no huge planter space taken up. This year, we planted them along this old ladder we had just sitting on the side of the house. We plopped the ladder in the middle of the garden and planted seeds that we harvested last year and we couldn’t believe how happy these little plants were.
This whole gardening thing is pretty incredible. Especially when you have the pleasure of utilizing your very own harvest to replenish the garden over and over again.
My husband and I have a deal. He grows our food and I make sure it gets to our table in some form or another.
He grew us some beautiful purple pole beans. And so….
I canned those beautiful purple pole beans.
Here is how I did it.
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Well first off, lets talk about a few important things.
When canning foods that have little to no acidity, you need to use a pressure canner to can. This ensures that all bacteria that can cause severe illnesses are killed in the process and what you have left over is safe pure food.
Beans fall into the little to no acidity category. So, for this adventure we are using our All American Pressure Canner. Wanna take a side note with me?
Ahhh I knew you’d say yes….
Which canner to use
I did a ton of research on pressure canners before I made this investment. I landed on the All American Canner because of a few reasons.
These canners do not require gaskets…
…so there is nothing you have to continuously purchase. Only requirement is that you lube the edge of the lid with coconut or olive oil before each canning session.
These canners are built in the USA…
…and are made to LAST, your great grand-kids could benefit from this investment.
They offer multiple sizes for your canning needs…
…making it incredibly efficient if canning is your main source of storing food or if you just want to occasionally can at times.
I invested in the middle of the road canner, model number 921.
On the website I states that it holds 19 pint size jars and 7 quart size jars. What I have found is that I am only able to can 12 pint size jars. Or 6 quarts. It does state under the specs that quantity of jars may vary depending on jar brand.
I gotta to say that this last batch of canning I did, I wanted to make it count so, I canned 12 quart size pinto beans and 6 pint size black beans and I was really wishing I have invested in the bigger size available.
BUT…. I made it work and I’m still in love with my canner. Every time I bring it out, I have this feeling of confidence. This feeling of self-sufficiency. This feeling of, F-yea!
Lastly, I also love the weight on this pressure canner as well.
It is incredibly easy to use and it gives you full control over your pounds per pressure.
So if you have been going back and forth on what canner to how with, I highly suggest you research the All American Canner and take the plunge.
Small disclosure, I am not affiliated with Pleasant Hill Grain, the company who makes this canner. I just have experienced their superior product and don’t mind dancing on roof tops and yelling, “I LOVE THIS CANNER…….” Because I LOVE THIS CANNER! I am, however, affiliated with amazon and that is the link I provided you. So, if you decide to take the plunge, would you be so kind as to purchase through the link I provided. There is no additional cost to you and it helps us out tremendously.
Back to canning beans? You got it!
Oh, if you are new to the whole canning food thing, head on over here to read about all the equipment you need to get started.
And, if you want to check out the quick reference list before you get started, head on over here.
Preserving Purple Pole Beans
What y’all want to do is:
First off, get all your equipment and utensils ready. Use your quick reference list I gave you. And then get a cutie to help you pick those beautiful beans from the garden.
- Fill your pressure canner up with about 2-3 inches of hot water. Using hot water helps heat the water when on the stove.
- While your canner is heating up, fill a big pot with filtered water, enough to fill all jars. ***Heat more water than you think, the last thing you want is to not have enough water in the middle of your session.
- While both pots are reaching their boil. Rinse your pole beans. Break the ends off if necessary. Then break into half inch pieces. Place in a bowl.
- If you used your quick reference list, you should already have a bowl set aside with your lids in it. If this is true, you just earned yourself a star, yo! And if you didn’t and you just had to scrabble around to get yourself a bowl, I say, USE YOUR LIST! It’s time to fill your bowl with some hot water from your pot. This step is important, it heats up the seal on the lid allowing it to properly seal onto the jars during the canning process.
- Fill up desired size jars with your beans.
- Add 1/4 teaspoon of salt, this step is completely optional. It only adds to the taste.
- Using your funnel, fill jars up with boiling water. Leave about a 1/4 inch of head space at the top of your jar. Use your “knife” utensil and remove any air bubbles that may be present.
- Use your paper towel dip it in some clean water, or vinegar and wipe the rim of each jar. This is also important because it removes any debris that may have gotten onto the lid. If debris is left on the rim and you put your lid on, there is a great chance that your lid won’t seal properly.
- Using your magnetic lid lifter, place lids onto your jars. Place the rings on top of the lid and only tighten finger tight. Don’t over tighten. Air still needs to be able to escape.
- Use your tongs and place jars into canner. *** I am not gonna lie homie, sometimes you’ll come across a jar that will break the moment you place inside your canner. Or even during the canning process. Sometimes you just have a faulty jar. So just be prepared.
- Place your canner lid on and tighten knobs. Tighten knobs opposite of each other. This ensures that the lid is evenly tightened.
- DON’T PUT YOUR WEIGHT ON YET. Allow the canner to reach the proper temperature. You will know it’s time to put the weight on when you hear steam releasing from the steam valve for a stead FULL 10 minutes.
- Once you allowed steam to release for 10 minutes, place your weight with the correct pounds, usually 10 pounds. Unless your altitude is insane. Now allow the canner to build pressure to the amount of pounds you have on your weight. Once you hit your pounds, turn heat down just a tad. I mean, just a tad. And start your timer. 40 minutes for quart size jars. 20 minutes for pint size jars.
- Once done, just turn off your canner and set an hour timer. This allows all the pressure to naturally release from the canner. Once the hour is up I usually take my weight off and the last bit of pressure will release. I then wait for about 10 more minutes before I attempt to open the lid. ***Always unscrew the knobs opposite of each other. And open the lid away from your face.
- Using your tongs, take jars out of canner and place on your towel that you already had prepared because you used your quick reference list!
- Leave jars alone for a full 24 hours.
- I only hope you get to hear the sweet sound of the PING. That sound tells you, spending all day in the kitchen like a 50’s house wife, was all worth it!
- After 24 hours, remove rings from jars. I like to hold my jar by the lid, gently, just to make sure all my lids are actually sealed. ***You may notice some water spots, no biggy, just spray some vinegar on a paper towel and wipe clean. Don’t forget to label and date!
That is it my friends. It may seem like a lot but in reality it takes about 15 minutes to prep. The time consuming part is waiting for your canner to reach pressure and then decrease in pressure. The best part is that you get to fill your pantry with your own green beans that taste like heaven.
How to use your canned green beans
I love to heat up some oil in a cast iron pan. (We use bacon grease from high quality bacon to cook with.)
Slice up some sweet onion and throw them in the pan. I like to caramelize the onions before throwing the green beans in. The green beans only need to be heated, not cooked so they take about 5 minutes in the pan. I usually make this side dish at the very end.
Add some salt and pepper.
And the best part, take a few pieces of cooked bacon and cut it up into pieces and sprinkle on top of your green beans.
Y’all, its heaven!
Happy canning! AND eating!
Questions? I wanna to hear ’em! Leave a comment or question down below!