I have been picking green beans, waxed beans and mustard greens the past couple of weeks and getting them canned up. Here is a picture of some of what I have canned in the last few days.
A close up of the mustard greens shows you the bacon in with them. :)
I like to can whole waxed beans to use in stir frys and to lightly fry in a tiny bit of olive oil, onion and garlic. YUM!
I am still getting some green beans and waxed beans but they are almost done. I am going to try a new recipe of pickling them with cauliflower, carrots and red bell peppers. I will let you know how that turns out.
To can the mustard greens I washed them several times then gave them a rough chop. Wilted them in boiling water along with the bacon. I then filled the jars, wiped the lids and processed them for 90 minutes at 10 lbs pressure.
For the green beans and waxed beans I raw packed them. I removed the ends and then snapped the green beans into 3 pieces. Same with some of the waxed beans. I filled the hot jars with the beans and then added 1 teaspoon of canning salt to each jar and filled to the one inch head space with boiling water. Wiped the rims then added the hot lids and rings. Placed them in the pressure canner and processed for 25 minutes at 10 lbs pressure. The pints were processed for 20 minutes at 10 lbs pressure. We will have plenty of green beans and waxed to eat this winter. :)
I need to plant a second crop of mustard because this was the first time I did it and didn't realize just how much it takes to fill a quart jar. :) I still have enough time to get one more crop of the mustard grown in time before winter gets here.