Garlic Canned Green Beans Recipes

Steps:

• In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.

Steps:

• Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
• When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.

Steps:

• Wash and break green beans, then wash and rinse again.
• Put into large pot, cover with water and bring to boil. Let boil 5-10 minutes.
• Meanwhile, sterilize jars in boiling water bath and sterilize seals.
• Place 1 garlic clove into jars.
• Ladle green beans into hot jars, then fill jars with hot bean water, making sure to leave 1/4 inch headspace.
• Add 1/4 tsp salt to each pint.
• Wipe rims of jars, place hot seals on jars and tighten bands.
• Place in pressure canner and process 20 minutes at 10 lbs pressure.