(Sometimes the best things can happen simply from being in the right place at the right time. I was given this colander and quite a few other kitchen gadgets just because I was helping out a woman who was downsizing her home prior to moving. Fun!)
After the beans are all frenched and rinsed, I stuff the jars. I pack them in pretty tightly but make sure to leave a one inch headspace. I cover the beans with hot water and use a plastic knife or wooden handle to make sure the air bubbles are all out.
Then I use a clean, damp cloth to make sure the tops of the jars are clean.
Then it's time to put the lids on, that I've had simmering in warm water to slightly soften the rubber sealant.
The canner has a locking lid with flanges that fit like a tongue and groove when I twist the lid shut.
|Locked and ready to go|
I follow the instructions in the canner manual for venting the steam and monitoring the heat so that the weight is happily jiggling, and process the beans (pint jars) for twenty minutes at ten pounds of pressure. It can all be a lot of work, but to me it's worth it to have fresh, high quality beans preserved without chemicals and packed in glass instead of cans that may have liners that leach compounds into the food. There's a wonderful sense of accomplishment, looking at a pantry shelf stocked with food I've preserved!