I put up about 80 jars of green beans a year. We’ve never purchased green beans from the store. My family has been growing and saving the seed from our strain of heirloom green beans for about a hundred years, as far as I can track. This works wonderfully well with green beans. You pack raw food into jars and then can them (with a pressure canner). Not the raw pack method, though - it’s both safe and time-saving. A win-win! What’s The Raw-Pack Method? In the interest of saving time, we can’t sacrifice food safety. I consider some quick canning methods to be unsafe. I’m all for saving time in the kitchen! No woman ever said, “I have way too much time on my hands these days.” And if by chance I’m wrong, and you’re that woman, would you please come to my house? I need to learn your secrets. As long as you follow the instructions, you’re likely good to go. They have pressure release valves and safety features built in. It isn’t as scary as the stories of your grandmother’s canner exploding. If you’ve never used a pressure canner before, let me ease your fears. I adore that I can cook in it and preserve food for my family, even preserving my food faster with the raw pack method. Of all my home food preservation tools, my pressure canner is my favorite. Remove from the stove when most of the broth has evaporated.ĭo you have questions about green beans with bacon and brown sugar? Here are some of the most commonly asked questions about this recipe.I have a confession to make.
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