Since I picked so many green beans on Sunday, we needed to preserve them fast. There is no way that two people can eat that many green beans in one week.
So the person that picked all the beans also got the joy of snipping the ends off all the green beans. Apparently, picking and snipping green beans is Carl’s least favorite part of gardening so it then becomes my job. Yay me!
After I got the beans snipped, I snapped them all in half so they would easily fit into the canning jars.
Then Carl cooked the beans and filled the jars.
After the jars were filled and sealed up, Carl put them into the pressure cooker. And yes, we are using a pressure cooker on a glass top stove. We special ordered the stove so that it would have a 12 inch burner to handle the pressure cooker and it worked great.
We cooked the jars of green beans in the pressure cooker for 20 minutes and then let the pressure cool off. Then out came the great looking jars of freshly canned green beans.
Since we had more green beans than would fit in the pressure cooker and it was getting late, we just blanched the rest of them and froze them.
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