Pressure canning green beans

Sat, Oct 4, 2014

DD pressure-canned Italian green beans that we bought on Sat, Oct 4, 2014 at the Toledo farmers market. She used the 'raw pack method.'

Part One: as the water boils and pressure builds, the small metal air vent opens completely and stops making noise. This photo shows the metal air vent still depressed.

This photo shows the metal air vent opened. The black knob in the middle represented the gentle but noisy, rocking regulator. The beans required 20 minutes in the sauna.

After the 20 minutes ended, the stove heat was turned off.

After the stove heat was turned off, it took 35 minutes for the metal air vent to return to normal, meaning the pressure was gone.

Then eventually, the metal air vent went back down, which meant that the canner was safe to open.