One method for preserving long beans, as described in the provided reference, involves canning them using a hot pack method. This technique ensures the beans are properly prepared and sealed for storage.
Canning Long Beans: A Hot Pack Method
This specific preservation method involves boiling the long beans and then packing them hot into jars. Here are the steps based on the information provided:
- Preparation: Begin by preparing your long beans (washing, trimming, cutting as needed).
- Boiling: Boil the long beans for 5 minutes in a pan.
- Packing: Pack the boiled beans hot into pint or quart jars.
- Adding Liquid: Fill the jars with the boiling liquid used to cook the beans.
- Headspace: Leave 1 inch headspace at the top of each jar.
- Lids: Attach two piece metal lids to the jars.
- Important: This description details the packing process but implies that standard canning practices (like processing jars in a pressure canner, as long beans are a low-acid food) would follow to ensure safety. However, the reference only describes the packing steps.
Optional Salt Addition
While not essential for preservation in canning, salt can be added for flavor. You have the option to include:
- ½ teaspoon of canning or pickling salt per pint jar.
- 1 teaspoon of canning or pickling salt per quart jar.
- Salt may also be omitted completely.
Quick Summary Table
| Step | Detail |
|---|---|
| Boil Beans | 5 minutes in a pan |
| Pack Jars | Hot, into pint or quart jars |
| Add Liquid | Boiling liquid from the pan |
| Headspace | Leave 1 inch |
| Lids | Attach two piece metal lids |
| Optional Salt | ½ tsp/pint or 1 tsp/quart (or none) |
This hot pack method, followed by appropriate processing (not detailed in this specific reference), allows you to preserve long beans for later use.
