I always use canning salt when I am canning green beans. It is an essential ingredient in the canning process and helps to preserve the beans properly. Canning salt is different from regular table salt because it does not contain iodine. This is important because iodine can discolor the beans and affect the overall quality of the preserved product.
When I am preparing to can green beans, I make sure to have all my supplies ready. This includes the jars, lids, and canning salt. I prefer to use pint jars for canning green beans, as they are the perfect size for a single serving.
Before I start filling the jars with the green beans, I add 1/2 teaspoon of canning salt to each pint jar. I make sure to measure the salt accurately, as too little or too much can affect the taste and preservation of the beans.
I choose to use canning salt specifically because it is formulated for canning purposes. It dissolves easily and evenly in the jars, ensuring that each bean is properly seasoned. Regular table salt can sometimes contain additives or anti-caking agents that may affect the canning process, so it is best to stick with canning salt.
Once the salt is added, I proceed to fill the jars with the prepared green beans. I pack them tightly, leaving a little bit of headspace at the top of the jar. This allows for expansion during the canning process.
After filling the jars, I wipe the rims clean to ensure a proper seal and place the lids on top. I then secure the lids with the jar rings and proceed to process the jars in a canner according to the recommended time and pressure for green beans.
Using canning salt when canning green beans helps to enhance the flavor and preserve the quality of the beans. It is an important step in the canning process and one that I always make sure to follow. The result is delicious and properly preserved green beans that can be enjoyed long after the growing season is over.