The word of the Lord is tested; He is a shield to those who take refuge in Him. 2 Samuel 22:31
I realize not everyone home cans the fruits and vegetables you eat. But for those who do, or those who are interested in reading about those who do, this recipe is for you! This is my first year canning Romano beans. After the first batch, I can say they can very easily and are absolutely delicious. We are going to have so many beans this year that throughout the winter this veggie will be a staple for us. Romano beans can be canned or frozen without the sugar and vinegar in this recipe. However, I wanted something a little different and this is it. I imagine this recipe can be used for canning any green beans.
I cooked the beans for about 5-10 minutes while I was getting all the other utensils together.
Pack loosely in hot jars*.
Cover the beans inside the jars with the liquid.
Follow directions for your pressure canner. The instructions for my canner calls for 11 pounds of pressure for 25 minutes on quart jars. This could vary on different types of canners. Follow directions carefully from your instruction book and you shouldn’t have any problems canning.
*Easy way to sterilize jars: Wash them well in hot soapy water. Dry them off. Place on a cookie sheet, right side up, at 225°F for 15 minutes. Turn off oven and leave them in there until you need them.
To can or freeze, that is the question. While freezing green beans is simple and quick and requires no special equipment, most people prefer to can green beans. This is because canned green beans have a much longer shelf life than do frozen green beans.
Frozen green beans stay good between 12 and 18 months in the freezer.
Experts say that low acid canned foods such as green beans are probably OK to eat up to 5 years. In order to ensure freshness any canned produce must be kept in a location that is cool and dry. You don’t want to put canned green beans where they are going to be exposed to extreme swings of temperature.
Romano beans are a form of flat snap bean which originated in Italy. Many Italians cook with these beans when they are in season during the summer months, and they are also cultivated in other regions of the world. Specialty grocers and farmers’ markets sometimes carry Romano beans in the summer, and they can also be grown at home, assuming you live in an area with a Mediterranean climate.
Like other snap beans, Romano beans are supposed to be eaten whole. They are considered ripe when they make a crisp “snap” if they are broken in half, and they have a very mild flavor and a tender texture. Romano beans are often braised with other summer vegetables and eaten as a side dish, and they can also be added to soups, stews, stir fries, and assortment of other dishes. You may also hear Romano beans referred to as Italian flat beans or Italian snap beans, but don’t confuse them with fava beans, which are sometimes labeled as “Italian broad beans.”
These snap beans are flattened, rather than rounded, as one might expect. To use Romano beans, cooks have to snap or trim off the ends and rinse the pods to remove any dirt from the field. These beans can be lightly cooked to retain their crunchy texture, or cooked until they are extremely tender. However, overcooking will cause Romano beans to turn into a tasteless mush, so cooks should take care when preparing Romano beans in braised and other long-cooked dishes. From WiseGeek.