As summer gives way to fall, our gardens are giving way to their bounties for harvest. So how do you preserve some of your favorites? Some of my favorite ways to preserve green beans are either pressure canning or pickling.
History of Preservation
Preserving food whether fruit, vegetables or meat reduces the spoilage of food, but also provides a way to enjoy your favorites during winter months. Many of us think that this is a new thing. However, some method of preservation have been around since as early as 12,000 BC according to Dr. Brian Nummer.
In ancient times, if you lived in an arctic climate you would freeze food. On the contrary, if you lived in the tropics you would dry food. Canning is one of the newest methods of food preservation. It was being pioneered in the 1790 as a way to slow down the rate of deterioration of food.
There are several approved ways to preserve produce to eat year round. Green beans can be frozen, dried, pressure canned or pickled. Below are the links using Colorado State University Extension Preserve Smart App and the National Center for Home Food Preservation.
Home-canned foods can be dangerous – even deadly – if not processed correctly. Botulism, which can be fatal, can be present in home-canned foods if the food is not processed correctly. Low-acid foods such as meats, vegetables, fish and poultry can be especially susceptible to botulism. Following the directions, processing and elevation adjustments for a research tested recipe helps ensure the safety of home-canned foods.
Just as there are several ways to preserve green beans, there are many more ways to enjoy them. What are some of your favorite ways to preserve and enjoy green beans?