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CFS-594-W 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 canner. 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 www.ces.purdue.edu/extmedia/CFS/CFS-134-W.pdf gauge or open petcock, wait 2 more minutes, CFS-583-W, Let's Preserve Tomatoes and unfasten and carefully remove canner lid. www.ces.purdue.edu/extmedia/CFS/CFS-583-W.pdf After opening lid, remove jars from canner CFS-592-W, Let's Preserve Leafy Greens www.ces.purdue.edu/extmedia/CFS/CFS-592-W.pdf 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 www.ces.purdue.edu/extmedia/CFS/CFS-593-W.pdf 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 www.ces.purdue.edu/extmedia/CFS/CFS-595-W.pdf indented, wash, dry, label, and store jar in a CFS-596-W, Let's Preserve Pickles clean, cool, dark place. If lid is unsealed, www.ces.purdue.edu/extmedia/CFS/CFS-596-W.pdf examine and replace jar if defective; otherwise CFS-610-W, Let's Preserve Sauerkraut use new lid, and reprocess as before. Wash www.ces.purdue.edu/extmedia/CFS/CFS-610-W.pdf 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 Media.Order@ces.purdue.edu 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) REVIEWED 1/02 It is the policy of the Purdue University Cooperative Extension Service, David C. Petritz, Director, that all persons shall have equal opportunity and access to the programs and facilities without regard to race, color, sex, religion, national origin, age, marital status, parental status, sexual orientation, or disability. Purdue University is an Affirmative Action employer. This material may be available in alternative formats. 1-888-EXT-INFO 2 http://www.agriculture.purdue.edu/AgComm/
"Consumer and Consumer and Family Sciences"