I have the same frencher. My Son saw how difficult it could be for my hands which I had surgery on both wrist. He took the handle off and put his battery powered drill to where the handle was and on slow speed sure did go with the beans fast and made canning alot faster.
are you doing there snow Pony. I've always enjoyed your videos because I have a lot of good information for a city people. And your your videos of high resolution. that's all I wanted to say keep up the good work.
Any green bean is a great green bean no matter how they are cut. The leftover veges that is not enough for a jar or a meal I put in a gallon ziplock freezer bag and put them in the freezer. I do this with each vegetable I can or leftovers from a meal. Eventually I'll have the bag full for vegetable soup during the winter.
thanks for making canning videos for us newbies I have canned in a waterbath canner for the last couple years but I am purchasing a pressure canner this weekend excited to learn a new skill set
Hi Renee, have you ever tried the little haricot verte? Those little tiny (thin) beans that are served in the fancy schmancy restaurants?? They sell seed in fairly many of the catalogs I have seen, and that might be a way for the fam to enjoy green beans without the hassle of machining them one or 2 at a time. I know Johnny's and Territorial and Baker Creek have the seed, and Burpee most likely does now too. HTH
Thought I'd come over to your channel and leave a message because I hadn't seen a video in a while. Lo and behold you have a bunch I haven't seen. Darn RU-vid! Why do they drop sub videos from the feed? Well, guess I'll catch up now. Wish my family liked green beans. Just me. :)
Hi Tina -- yeah, I've had the silent subscription drop thing happen too -- no idea why or how. We just finished fair week. . . . Momma is TIRED!!! I'm so glad I gave myself 3 days more off work to catch up around here! Will likely be awhile before I make a new video and/or catch up on youtube folks!
Such great info, thank you. I had no idea how long to cook the beans in the pressure cooker since they are french style, but it's the same time as I was doing for non cut beans. Thank you!
Frenching is really a labor of love. Your family better appreciate it! It's so hot here any sort of canning is discouraged. I did some chicken stock last week and got dirty looks. lol Still have delusions of a summer kitchen but chicken coop stuff keeps getting in the way.
Newby to canning well kinda it’s been about 25 yrs lol. I am wondering if I need to pressure can potato’s I can’t afford a pressure canner atm. So I figured I would ask before buying the potato’s. Thanks
Yes, you need a pressure canner to process potatoes. Anything that is low acid needs the higher temps of a pressure canner (240 F. versus boiling 212 F).
cool video... can you use sea salt or iodized salt??? And how long do the beans stay edible after canning them??? and do you always have to use vinegar??? Thanks...
Regular table salt has additives that keep it pouring well. That's why most canners use canning salt. You could use Himalayan salt or sea salt just as well I would think. As for how long the beans keep: Years, if kept in a cool, dark, low-humidity, stable-temperature environment. You don't always have to use vinegar (as I forgot this time), but doing so will help keep the mineral deposits build-up on your canner down as well as keep your canning jars from appearing cloudy. If you have hard, mineralized, well water, I recommend you try to always remember to put some vinegar in your canning water (not IN the jars, in the canner itself).
How long do you can them if you add a half slice of bacon for flavour? My grandmother water bathed hers with the bacon( shudder) but died of natural causes not food poisoning. Unfortunately I can't ask her anything about canning since my cell phone coverage isn't quite that good. lol. Tfs🌷🌷
Renee, is "frenching the beans" just slicing them down the middle? or does it like cut them in quarters? Just asking because I am wondering if I could do this manually? thanks
Yes, ideally, you *should have* liquid covering your solid contents. But if you don't with a jar (or an entire batch of something), and the jar(s) sealed properly, that doesn't mean you didn't have success. It just means whatever is above the "water line" will turn a darker color than the rest of the jar. It won't spoil or taste bad, just not look so good. You won't win any prizes at the fair with that jar. : ) Just use those jars / batches up first and carry on. Love you beginners! You can do it!
Oh, just remembered, I don't think those little guys are great for canning, mostly just for fresh eating..... oops.............. but they are wizz bang fresh, though..
