Canning Green Beans that ‘STAY GREEN!!!’
Link to Now Brand zinc:
Link to my Favorite lids: RUTH10 for 10% off
Link to ‘Mama Puts Up’ TSHIRT:
Souptember host:
CANNING GREEN BEANS:
Stuff quarts full of washed and cut green beans ( we take off the stem end but leave the other one)
Add:
50-100 mg Zinc
1/2 to 1 TSP salt ( I use mineral salt)
fill jars with water up to the ‘neck’ of the jar, or 1″ head space.
Pressure can for 20 minutes at 10lbs of pressure!
Could you use zinc in other vegetables to retain the color?
QUESTION – do you think a pint size would be enough for meal for my husband and I? We love your teachings as they are the real deal and that is what we need. Blessings to you and your family.
How about pumpkin seeds in place of the store bought zinc?
What kind of salt do you use and what brand. Thank you
Do you remove strings from your beans. I’ve canned green beans but always removed the strings.