Mushroom Green Beans, Balsamic Green Beans, & Lemon Garlic Green Beans

Summer harvests are the best!  Lots of fresh, nutritious produce to eat plus plenty to preserve for those long winters to get you through til next harvest.  Green beans are not only an easy crop to grow there are numerous options to preserve them.  They can be frozen, freeze dried, pressure canned, and even dehydrated.  Every year I like to pressure can green beans in a variety of ways.  

Mushroom green beans is sure to be one of your family favorites.  The recipe is from "The all New Ball Book of Canning and Preserving."  When canning always use a tested and trusted source for your recipes.  Random recipes online may NOT be safe.  For this reason, I suggest always having the latest edition of the traditional "Ball Canning Book."  I also highly recommend the New Ball Book of Canning and Preserving.  If you can a lot you will really appreciate the new recipes and ideas in this book.

Mushroom Green Beans are a ready-to-eat vegetable for your pantry and storage.  Raw ingredients and seasonings are combined and packed with hot broth in a jar.  The cooking takes place in the pressure canner so all you have to do is heat and serve.

Step 1:  Prepare you pressure canning according to your directions.  I use a weighted canner.  So to prepare, I add 2 1/2 cups of water with a dash of vinegar in the canner.  To ensure proper pressure and safe canning you should have a full canner.  No less than 2 quart jars or 4 pint jars in the pressure canner.

Step 2:  Prepare your jars.  You can use quart or pint jars.  Processing times will be different for each.  I wash my jars in the dishwasher.

Step 3: Wash, trim, and cut green beans into 2" pieces.  1 1/2lbs will fill 2 quart jars or 4 pint jars.

Step 4: You need at least 1 cup of sliced fresh mushrooms.  I used sliced freeze dried mushrooms

Step 5:  For each 1 quart jar you will add 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp of thyme.  

Step 6:  Fill each jar individually layering beans and mushroom slices. Add seasoning to each jar.

Step 7:  Fill leaving 1" headspace with hot chicken broth.  Be sure to remove air bubbles by sliding a spatula down the sides of the jar.  Add more broth if necessary to get 1" headspace.

Step 8:  Wipe rims with a damp cloth, add a hot lid to the jar and a ring.   Adjust ring until it's finger tip tight.

Step 9:  Add jars to pressure canner, lock lid in place.  Turn on heat once there is a steady stream of steam coming through the vent begin time for 10 minutes.  This is called venting and must be done before placing the weight on.

Step 10:  After venting for 10 minutes put weight on.  Be sure to use correct weight for your altitude.  I use a 15 pounds psi.  Bring pressure up.  Weight should rock GENTLY then begin timing.  Avoid fluctuating temperatures because it causes the liquid to seep out of you jars.

30 minutes for quarts

25 minutes for pints 

Step 11:  After processing, turn off heat and allow to cool naturally.  Do not remove the gauge or lid before completely cooled.  This takes awhile so just leave it alone on the stove until it's cooled.

Step 12:  Remove jars and allow to sit undisturbed for 12 -24 hours.  

Step 13:  Remove bands and test for a seal.  Lids should not flex up and down when pressed. Label and store in cool, dark pantry.

Here are additional seasoning options for your green beans.  All of these use a hot chicken broth for the liquid.  You can use hot water but there won't be as much flavor.

Balsamic Green Beans: 

For 1 quart jar green beans washed, trimmed and cut into 2" pieces

1/2 cups thinly sliced red onion

1 tsp salt

1/2 tsp pepper

2 Tbsp balsamic syrup

Processing time quarts 30 minutes, pints 25 minutes

Lemon Garlic Green Beans:

For 1 quart jar green beans washed, trimmed, and cut into 2" pieces

1 tsp salt

1/2 tsp pepper

2 mince garlic cloves

1/2 tsp lemon zest

2 Tbsp lemon juice

Processing Time:  Quarts 25 minutes, pints 20 minutes

Here are other suggestions for preserving green beans:

Dilly Beans

Vegetable Soup