This is a method of canning that is NOT typically accepted. I had to really think and discuss over this method with my husband. Apparently, there is a bacteria on low acidic vegetables that if not killed at the proper temperature can cause botulism. That's right, botulism. I looked it up to see the symptoms. That did not aid in my anxieties over using this method of canning. The temperature that needs to be reached to kill this little varmint can supposedly only be reached in a pressure canner. (Which, as I mentioned before, I particularly don't care to have around three small children.) My husband and his entire family, however, could take much offense to this. Since they've been doing it this way for years and no one has yet to contract said botulism. After much discussion and angst, we decided it was OK. Besides, this is how my Russian friend did it in Russia and well, for some reason, that gave me assurance.
Again. Make this decision for yourself understanding there are recommendations that it is not safe. (Wow, I can't believe I'm saying that.)
But hey...it's easy after you break your beans! Simply...
- Break your beans and cut off bug bites.
- Wash them three times to remove any dirt and to catch any missed bug bites.
- Pack your jars and add one tsp of salt.
- Add hot water leaving about 1/4 inch headspace.
- Wipe your lid to ensure no debris will inhibit the sealing of the jar.
- Do a hot water bath for 3 to 3.5 hours. (This is why we use the contraption below rather than our stove.)
Now, another reason The Franklin family has not suffered from botulism could be the time we cook the beans before we eat them. My crazy, northern neighbor mentioned boiling her beans for 10 minutes one day and I thought she just told me she flew back from Mars.
Here...is how I do it...and they are oh so yummy good.
The Right Way to Cook Fresh Green Beans
- Rinse your beans to remove that old salt.
- Place them in a large pot and fill with water.
- Add one beef bouillon cube.
- Add one heaping spoon of butter.
- Add one slice of bacon or a big piece of fat back.
- Cook for several hours. (Around five over medium heat.)
- Don't forget to add more water or you'll burn the beans!
- Before serving, add a little salt to put at the taste of country perfection.
(Dark chocolate is high in antioxidants though.)
Disclaimer: AGAIN, I take no responsibility for how you choose to can your green beans should you use this recipe. I am not a professional. Check with those government guys for the health standards.