In other regions, the recommended pH is 4.6 or lower. Note: For safe water bath canning, the Hawaii Master Food Preservers suggest a pH of 4.2 or lower in the tropics. I highly recommend investing in pH paper to test your products for acidity level when canning. Altering ingredients may change the recipe’s pH, posing a safety issue.Low acid items must be pressure canned for safety. Know the difference between water bath canning and pressure canning.The recipes on this site have been made following safe canning procedures by a certified Master Food Preserver. If there are some beans sticking up too high, I’ve found the easiest way to deal with this is to snip them off with kitchen shears.Ĭanning is an excellent way to preserve food for the pantry, but there are some important safety considerations to keep in mind. This is normal.Īfter heating the brine, pour it over the green beans in the jar. The bright green raw beans will darken after being processed. This is considered a “raw pack” method, meaning that you won’t cook the beans before packing them into the jar. This allows you to get more in the jar than just putting them in all catty-wampus. Just tilt the jar as you fill it, to keep the beans pointing in mostly the same direction. If you’re new to pickling and filling jars, worry not. The more tightly they’re packed into the jar, the less the beans will tend to float once they’re processed. Prepare the beans by washing and trimming them to fit into pint size canning jars, then pack them in snugly. Garlic - Please only use fresh cloves here! It will give you the best flavor for pickled green beans. Pickling Salt - This is a fine grain salt without any additives (no anti caking agents) that will easily and fully dissolve into the water. Ready to switch from store bought to homemade? Let me help you make some changes! Grab my FREE five-part guide to getting started.
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