Canned Basil Garlic Wax Beans Food

CANNED BASIL & GARLIC WAX BEANS

Steps:

• 1. Place 2 cloves and basil to each canning jar. Pack each jar with beans and fill with hot water to 1/4 of an inch from the top. Place hot lids and rings on.
• 2. Process in your canner for 25 minutes at 10 pounds of pressure. Allow canner to cool and place jars on 2 thick towels out of a draft.

MUSTARD WAX BEANS

Steps:

• Cook beans in boiling water until just tender.
• Drain well.
• Heat first amount of vinegar in large pot until it boils.
• Measure next 8 ingredients into bowl.
• Stir well.
• Gradually stir in remaining vinegar to make a smooth paste.
• Stir into boiling vinegar until it returns to a boil & thickens.
• Add beans stir gently, return to a boil.
• Fill hot sterilized jars to within 1/2" of top.
• Place sterilized metal lids on jars & screw metal bands on securely.
• For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes. Makes 4 pints this was taken from the company's coming preserves cookbook.

BASIL-GARLIC GREEN BEANS

Steps:

• Cook green beans in boiling water until crisp tender, 6 minutes; drain and place in cold water to cool quickly; drain again.
• Heat oil in pot over medium-high heat.
• Add garlic, stir 30 seconds.
• Add beans, saute until heated- 8 minutes.
• Add basil, stir 2 minutes.
• Season with salt and pepper.

CANNED GREEN OR WAX BEANS (WATER BATH METHOD)

Steps:

• Pack beans loosely in sterilized jars, leaving an inch of headroom.
• Bring remaining ingredients to a boil in a large pot.
• Pour over beans, to within 1/2 inch of the top. Wipe edges of jars with a clean cloth and seal with sterilized lids.
• Process in hot water bath for 30 minutes.
• Can be served heated in the liquid from the jar or drained and rinsed, then heated.

BASIL-GARLIC GREEN BEANS

Steps:

• Place beans in a large Dutch oven and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Drain and keep warm., In the same pan, melt butter. Add garlic; cook for 1 minute or until golden brown. Add basil and beans; toss to coat.

CREAMY WHITE BEANS WITH HERB OIL

Steps:

• Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
• Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
• Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
• Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.