July 26, 2010

Let the canning begin.

My family has been canning green beans and blackberry jam since I was born. I first started canning in 2008 while a Peace Corps Volunteer in the Fiji Islands. I made dill and bread and butter pickles and chillies.

I was visiting my best friend in Portland last week and decided to begin canning again after finding the book, "Put 'em up! by Sherri Brooks Vinton. I went to the Richmond Farmer's Market on Saturday to get lots of veggies for canning. I bought half runner beans, tomatoes, tomatillos, basil, summer squash, and corn. This week I am going to make (can) marinara sauce, green tomatillo enchilada sauce, italian-flavored pickled squash, and szechaun beans.


  1. Hey Tara do you think you could do a tutorial for green beans for us that have no clue? I've been craving green beans like my grandmother canned but so scared to try!

  2. Of course Lena! I'll try and post in the next few days.

  3. Canning green beans is quite simple. If you have all of the canning ingredients, all you do is stuff the washed and cut beans into jars. Put as much as you can get. Then pour boiling water on top leaving 1/2 inch space between the liquid and the opening. Stick a spatula inside to make sure all air bubbles are out. Put on the hot lid and screw top. Now it is ready to be boiled. In a pressure canner, green beans need to be boiled for 25 min (pints) or 30 min (quarts). If you need more specific canning information or techniques, shoot me another comments.