Pressure Canning Green Beans Assignment Example | Topics and Well Written Essays - 750 words

Pressure Canning Green Beans - Assignment Example Pressure Canning Green Beans To pressure can, one should gather the canning supplies that include the pressure canner, canning jars, canning funnel, jar lifter, canning seals and rings, a large pot or blancher, towels and dish cloths, bowls, sharp knife and large spoons. The ingredients needed will include green beans and canning salt, which is optional (Rombauer 37). Snapping the green beans involves breaking off the ends and breaking the remaining one into pieces. Snapping is not necessary do but it is preferable because it helps the beans to fit into the jar properly. The preferable size is 2 inches. One could pack the green beans either hot or cold depending on desirability. A cold pack can also be referred to as raw pack. Cold packing is quicker because it does not require heating of the green beans. In addition, in places of high altitude, cold packing is essential because it helps in achieving high pressure. The advantage with hot packing is that it allows more green beans in a jar. However, hot packing or cold packing all depends with ones choice. Both styles of packing require adding canning salt to the jar. The amount of the canning salt should be half teaspoon for pints and one teaspoon for quarts. The important point here is that canning salt is optional because it is meant for taste only (Rombauer 37). For hot packing, boil the green beans for 5 minutes before packing to the jar. One should then drain the water, pack the green beans to the jar loosely, and cover it with boiling water. One-inch headspace should be left on the jar.