I recently acquired A LOT of home canning jars! My goal for the remainder of 2020 is to fill them all with delicious foods. This week I broke out my big pressure canner and canned a whole bunch of chickpeas, black beans, and these delicious Herbed Potatoes and Green Beans. Fresh green beans from the garden were not available to me, so I bought a large bag of frozen cut green beans and used a partial bag of red potatoes I had in my pantry. The amount you’ll get will vary, but it doesn’t matter. Each jar has its herbs and seasonings individually measured, so you can do as few or as many jars as you have produce for.
Herbed Potatoes and Green Beans, Home-Canned
1 hour, 10 minutes
For each quart jar:
3/4 tsp salt
1 tsp vegetable base or 1 vegetable bouillon cube
1/2 tsp dried sage
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 clove minced garlic
red potatoes, scrubbed and cut in chunks
green beans, cut into bite-sized pieces
Make sure you are familiar with your pressure canner and how to use it before you begin.
Sterilize the amount of jars and rings you want to use. I used quart jars, but you can make individual-sized servings by using pint jars and halving the herbs and seasonings for each jar.
Place a large stock pot of water on high heat and bring to a boil. You will use this to cover the potatoes and green beans.
Prep the lids by placing them in hot water.
Prepare your pressure canner by adding about 2 inches of water to the bottom and placing a rack inside. Turn the heat to medium.
Mix cut potatoes and green beans together in a large bowl.
Place all the seasonings/herbs into the bottom of each jar, then fill to the bottom of the screw band area with potatoes and green beans, mixed together.
Ladel boiling water over the potatoes and beans, leaving a 1-inch headspace.
Remove air bubbles by sliding a plastic knife or small rubber spatula down the side of the vegetables inside the jar and gently pressing toward the center of the jar. Add more boiling water if necessary.
Wipe jar rims with moist, clean paper towel or cloth. Place hot lids and bands on top and screw on to be finger-tip tight. Place jars in canner and lock down the lid.
For low altitude, bring pressure up to 10, or use a weighted gauge of 10, keeping pressure even for 40 minutes.
For your altitude, use an altitude chart such as the one in the Ball Blue Book of Preserving, to adjust your weight/pressure. My altitude is over 4,000 ft, and my adjustments for my specific canner are 15 pounds of pressure, even though 13 is the norm. Make sure to have your canner tested at a local county extension office. 😉
Once the 40 minutes is up, turn off the heat and let the pressure release on its own. Once the pressure is back to zero, you can open the canner and remove the jars using jar lifters.
Let the jars cool completely before removing the bands. Wash and dry the jars, and make sure to label the lids with the date and ingredients.
Use within one year.
To use: Empty contents of jar into a saucepan and heat over medium heat. Drain of liquid if desired and serve!