Here the promised pictures. We got 43 pints from the first picking. There are hundreds and hundreds of blooms and an army of bumblebees working their little stingers off. These were picked and canned with sterile water and 1/2 teaspoon of canning salt in each pint jar. Been doing it this forever and haven't had one go bad. Of course, most of them don't last long enough to go bad. Used our pressure canner and did 15 minutes at 11 to 13 psi. Then the pressure was raised and we did 16 to 17 psi for 5 minutes. Then the heat was simply turned off and the canner allowed to cool. Each cycle of 9 pints took roughly 2 hours. We take our time with this process.
At eating time, they go into a saucepan with a small piece of pork fat or some butter or chopped up bacon, and then slow cooked for about two hours so that the meat flavors can spread out.
The best part of this is that we will get at least two more pickings from this one row of beans and we will can some more. We will also make our neighbors happy with fresh Blue Lake Green Beans for them to cook their way. Next picking is scheduled for this coming Friday
if they are ready by that time.
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