Consumer and Consumer and Family Sciences by mikeholy


 Purdue Extension

          Consumer and
                                                                  Department of Foods and
           Family Sciences                                        Nutrition

                                              Let's Preserve Snap Beans
                             Select filled but tender, crisp pods. Remove and discard diseased and rusty pods.
Adapted by                 Quantity                                          space, label, and freeze. Before freezing, bags
April C. Mason. Ph.D.;                                                       may be inserted into reusable rigid plastic
                             An average of 14 pounds is needed per
William D. Evers, Ph.D.,                                                     freezer containers for added protection against
                           canner load of 7 quarts; an average of 9
RD;                                                                          punctures and freezer burn.
                           pounds is needed per canner load of 9 pints. A
and Erin Hanley, RD        bushel weighs 30 pounds and yields 12 to 20       Canning procedure
                           quarts. An average of 3/4 pound makes 1 pint
                                                                                Wash jars. Prepare lids according to
                           of frozen beans.
                                                                             manufacturer's instructions. If desired, add 1
                           Preparation                                       teaspoon of canning or pickling salt per quart.
                                                                             For raw packs, fill jars tightly with prepared
                             Wash beans, snip off and discard ends, and
                                                                             beans, leaving 1-inch head space. Add boiling
                           remove strings, if appropriate. Leave whole,
                                                                             water over beans, leaving 1- inch head space.
                           or cut or snap into 1-inch pieces. Wash and
                                                                             For hot packs, cover prepared beans in a large
                           drain prepared pieces.
                                                                             pot with boiling water, and boil 5 minutes. Fill
                           Freezing procedure                                jars with beans and the cooking liquid, leaving
                                                                             1-inch head space. Wipe the sealing surface of
                             Don't freeze more than 2 pounds of food per
                                                                             jars with a clean, damp paper towel. Add lids,
                           cubic foot of freezer capacity per day. Blanch
                                                                             tighten screw bands, and process in a pressure
                           6 cups of raw prepared beans at a time. Place
                           each batch in 1 gallon of boiling water. Blanch
                           small pieces 2 minutes and large pieces 3           To process in a pressure canner, place jar
                           minutes after the water returns to a boil. Cool   rack, 2 inches of water, and sealed jars in
                           quickly in several changes of cold water, and     canner. Fasten lid, and heat canner on high
                           drain in a colander. Fill pint- or quart-size     setting. After exhausting steam 10 minutes,
                           freezer bags to a level of 3 to 4 inches from     add weighted gauge or close petcock to
                           the top. Squeeze out air, leave 1-inch head       pressurize the canner. Start timing the recom-

                            Table 1. Process Times
                            Recommended process times in a pressure canner at different altitudes
                                                              Dial gauge canner        Weighted gauge canner
                                                              Canner gauge pressure at altitudes of:
                                             Process time     0-2,000 ft.              0-1,000 ft.     Above 1,000 ft.
                            Jar size         (minutes)        (lbs.)                   (lbs.)          (lbs.)
                            Pints            20               11                       10              15
                            Quarts           25               11                       10              15
      Nutritional Information
      Average nutrient content of a 1/2-cup serving (4 to 4.4 oz.) of green beans
                                     Raw        Cooked:                         Canned:
                                                Boiled, drained                 Solids, liquids       Drained solids
      Calories                       17         22                              66                    13
      Carbohydrates, g               3          4                               4                     3
      Fats, g                        0.06       0.1                             0.1                   0.07
      Protein, g                     1          1.1                             1                     0.7
      Sodium, mg                     3          2                               3                     3
      Vitamin A*                     6          8                               6                     4
      Vitamin C*                     10         10                              6                     4
      *Expressed as percentage of the U.S. Dietary Reference Intakes (US DRI) Green and
      wax beans are an insignificant source of other vitamins.

    mended process when the desired pressure is                       Related publications
    reached. Regulate heat to maintain a uniform
                                                                        Contact the Extension office in your county
    pressure, and process jars for the time given in
                                                                      for copies of the following related publications,
    Table 1.
                                                                      or download pdf files directly from the World
      When processing is complete, remove canner                      Wide Web.
    from heat. Air-cool canner until it is fully                      CFS-134-W, Freezing Vegetables at Home
    depressurized. Then slowly remove weighted              
    gauge or open petcock, wait 2 more minutes,                       CFS-583-W, Let's Preserve Tomatoes
    and unfasten and carefully remove canner lid.           
      After opening lid, remove jars from canner                      CFS-592-W, Let's Preserve Leafy Greens
    with a jar lifter and place them on a towel or
                                                                      CFS-593-W, Let's Preserve Peppers
    rack. Do not retighten screw bands. Air-cool            
    jars 12 to 24 hours. Remove screw bands and
                                                                      CFS-595-W, Let's Preserve Sweet Corn
    check lid seals. If the center of the lid is            
    indented, wash, dry, label, and store jar in a                    CFS-596-W, Let's Preserve Pickles
    clean, cool, dark place. If lid is unsealed,            
    examine and replace jar if defective; otherwise                   CFS-610-W, Let's Preserve Sauerkraut
    use new lid, and reprocess as before. Wash              
    bands and store separately. Beans are best if
    consumed within a year and safe as long as lids                   You also can order publications from:
    remain vacuum sealed.                                              Ag Comm — MDC
                                                                       Purdue University
                                                                       1187 Service Building
      Developed by Penn State Cooperative                              West Lafayette, IN 47907-1187
    Extension with special project funds
    from Extension Service, U.S. Department of                        Order by e-mail to
    Agriculture.                                                      or by fax to Ag Comm-MDC at (765) 496-1540
                                                                      or by telephone to (765) 494-6794 or 888-EXT-
                                                                      INFO (398-4636)

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