Dilled green beans

I have canned dilled green beans for many years. I use the right vinegar, and good quality spices. They look and taste good, but the beans are shriveled and soft. I also can them the correct length of time. What can I do to get crisper beans? (Type of beans, canning process, when picked.)

Linda Bartholomew
Caldwell, Idaho

First off, pickle only very fresh beans. I pick them and pickle them the same day. Always use slightly immature beans, ones with the seeds small and not bumpy. Trim both ends then place into jars. Make brine and bring it to a boil. Ladle hot brine over beans leaving 1/2 inch of headspace. Process for 5 minutes in a boiling water bath canner. If you live at an altitude above 1,000 feet, adjust your processing time to suit your altitude if necessary. They will be crispy and tasty. — Jackie

Canning butter

So I gave canning butter a shot… I followed the instructions in your book but after about an hour of shaking every five minutes I fell asleep. Well, it set up, still slightly separated maybe half inch of liquid on the bottom. I don’t care how it looks, but would you still use it? I love the canning book and bought your new recipe book for my own Christmas present; the lasagna was excellent.

Challis Moffitt
Ramseur, North Carolina

The butter is still fine, Challis. It is just the buttermilk left in the butter after being churned. Your butter will still taste and keep like normal. I’m real glad you like the canning and cookbook. It always makes me feel good when I hear that! — Jackie

2 COMMENTS

  1. Gen,

    I have no experience with a vacuum pressure canner but as a “regular” pressure canner works so well, why switch….expecially if they cost more. No, there wouldn’t be more vacuum to this unit than a regular vacuum sealer. (I tried to respond to your question before but for some reason, it didn’t go through! I think Oliver, our webmaster has it fixed though.

  2. I’m really glad to see your first posting for the month, I was afraid you were still under the weather. I saw someone left a posting on a vacuum pressure canner, and checked out the website they had listed. May I ask your thoughts on this item? It looked like a neat piece of machinery, but I thought I’d ask, because it was a bit on the expensive side for me. Is there more vacuum to such a unit, then using a regular vacuum sealing machine, that has a jar attachment? TIA for any comments you might make on the subject.
    I like the idea of the oxygen deprovation (sic) for insects and larvae for long term storage.

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