Crisp Corn All-Year ‘Round and Green Beans Galore

Sep 14, 2021

By Terri Rozema

Being in the garden is healing. Digging in the soil with bare hands and feet while soaking up the sunshine. Fresh water washing the toes via the hose. Where bees are buzzing, hummingbirds fluttering, buds a-blooming and beans are growing.

Since we have an abundance of beans and are continuing to celebrate the summer while preparing for the winter, let’s enjoy them year-round by preserving some of the season’s favorites: corn and beans. Our beans, Emerite filet-type pole beans, thrived this year and I managed to can numerous quarts. The corn was from a local Amish farm. If you don’t have a garden, do a little research. Chances are good that within an hour’s drive, you will find a farmer’s market or local farm.

We will be pressure-canning these vegetables because they are too low in acid to water-bath can. Please read your manufacturer’s instruction guide and become familiar with your pressure canner and how to safely use it, before beginning these recipes.

Low-Acid Altitude Chart

Altitude Feet Weighted Gauge Dial Gauge

0-1000 10 11

1,001 - 2,000 15 11

2,001 - 4,000 15 12

4,001 - 6,000 15 13

6,001 - 8.000 15 14

8,001 - 10,000 15 15

Crisp Corn All-Year ‘Round and Green Beans Galore

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Ingredients

Corn Canning Ingredients

Pressure canner
Canning jar lifter
Wide-mouth funnel
Lid lifter
Canning bubble popper
Ball regular-mouth pint or quart jars with lids and bands
1 bushel of organic corn - (approximately 62 ears)
Celtic sea salt
Water
White vinegar

Green Bean Canning Ingredients

All of the pressure canning supplies above
White vinegar
7 Ball wide-mouth quart canning jars with lids and bands
5 pounds fresh organic green beans (about 20 cups)
7 teaspoons Celtic sea salt
Water

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Directions

Corn Canning Directions

Place a large stockpot on the stove on medium-high, add water and bring to a boil. Keep at a hearty simmer.
Shuck corn and remove silk.
Rinse ears.
Carefully cut corn off of the ears. If you don’t know how to do this, read a blog or watch a video on: “How to cut corn off of the cob.”
Set corn aside.
Next, prepare the canner. Fill the canner with water to a couple of inches above the jar rack (on the bottom). See your pressure canner directions for precise set-up.
Add 1 TBSP white vinegar (helps inhibit hard water stains).
Place on stove, and heat water to a simmer, covered but not locked.
Then, sterilize jars, minus lids, by placing them on a protected cookie sheet, I use a Silpat.
Place in an oven at 225 degrees Fahrenheit for 20 minutes; keep hot.
Sterilize lids by heating them in barely simmering water for 5 minutes; keep warm.
Bring stockpot water back to boiling.
Place the hot cookie sheet with hot, sterilized jars on a hot pad/ pot holder near your corn.
Use a wide-mouth funnel to fill each jar with corn. Do not pack or shake.
Add 1 tsp. salt to each jar
Using a wide-mouth funnel and a ladle, pour boiling water into jars, leaving about an inch headspace.
Remove air bubbles by sliding bubble remover along the inside of the jar between the glass and the corn. Add more water if needed, ensuring corn is covered and at least 1” headspace. Wipe rim.
Using a lid lifter, center lid on jar and screw band down until met with resistance. Then tighten slightly.
Place jars in canner, lock the lid, and bring to a boil on medium-high.
Vent steam for 10 minutes then close the vent.
Keep heating until you reach the pressure indicated for your altitude (see chart below)
Process pint jars for 55 minutes and quart jars for 85 minutes.
Turn off heat and let pressure return to zero. Open the vent, remove the lid.
Wait 10 minutes then remove jars, place on a towel in a draft-free area for 24 hours.
Check lids for a complete seal, label, and store.

Green Bean Canning Directions

Place a large stockpot on the stove on medium-high, add water and bring to a boil. Keep at a hearty simmer.
Prepare canner, jars, and lids (*see above).
Rinse green beans, trim ends, and cut into 2-4” pieces, depending on thickness.
Set aside.
Bring stockpot water back to boiling.
Place the hot cookie sheet with hot, sterilized jars on a hot pad/ pot holder near the beans.
Using a wide-mouth funnel, fill each jar with beans. Pack well without bruising.
Add 1 tsp. salt to each jar.
Using the wide-mouth funnel and a ladle, pour boiling water into jars, leaving about an inch headspace.
Remove air bubbles by sliding bubble remover along the inside of the jar between the glass and the beans. Add more water if needed, ensuring beans are covered and at least 1” headspace. Wipe rim.
Using a lid lifter, center lid on jar and screw band down until met with resistance. Then tighten slightly.
Place jars in canner, lock the lid, and bring to a boil on medium-high.
Vent steam for 10 minutes then close the vent.
Keep heating until you reach the pressure indicated for your altitude. (See chart above.)
Process pint jars for 20 minutes and quart jars for 25 minutes.
Turn off heat and let pressure return to zero. Open the vent, remove the lid.
Wait 10 minutes then remove jars, place on a towel in a draft-free area for 24 hours.
Check lids for a complete seal, label, and store.

Recipe Note

For a delectable dish, sprinkle Dr. Cowan’s Garden Threefold Blend Slightly Sweet Powder, Leek Powder, or Wild Ramp Powder on top of roasted or butter-sauteed corn/beans just prior to serving. Finish with shaved Parmesan Reggiano or Pecorino cheese.

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