Post last updated: August 13th, 2018
Momma had a garden for about twenty years but she never canned. So here I am, well on my way to geezerism, and I don’t have a clue how to preserve food. For the past three years, I’ve been giving my harvest away. While I like to share with my friends, that’s not really the purpose of my veggie garden. For me, growing food is about self-sufficiency and affordable organic food. With Tropical Storm Beryl bearing down on us this weekend, I was trapped inside with a very large bag of pole beans I had picked before the storm.
I decided it was time to get serious about “putting food by.” I would really like to have a shelf lined with canning jars filled with my harvest but these days, all the experts claim you must have a pressure canner for canning low acid foods like green beans. I have several friends who are hold-outs and there are a few folks on YouTube who claim you can process green beans in a water-bath. If you’ll recall, things that just ain’t right happen to me with alarming frequency. It would be my luck to do something wrong in the process of water-bath canning my pole beans and send myself to meet my maker before my visa expires.
I decided to freeze them according to the directions I found on greenbeansnmore.com. I am hopeful they know what they are talking about. After a few hours to allow for not knowing what I was doing and flapping around the kitchen like a hysterical chicken, I wound up with six quarts of pole beans in heavy duty freezer bags.
P.S. — 7/14/12 – Won’t have to do this again. I didn’t like the texture of the beans going from frozen to cooked.