During the Second World War, canned vegetables were widely used due to their long shelf life and convenience. Here are ten popular canned vegetables that were commonly used during that time:
1. Canned Green Beans
2. Canned Corn
3. Canned Peas
4. Canned Carrots
5. Canned Spinach
6. Canned Tomatoes
7. Canned Potatoes
8. Canned Beets
9. Canned Lima Beans
10. Canned Mixed Vegetables
These canned vegetables provided essential nutrients and were a valuable food source during the war when fresh produce was scarce or rationed.
Recipe for Canning Lima Beans:
Ingredients:
- Fresh Lima beans
- Water
- Salt (optional)
Instructions:
1. Start by preparing your Lima beans. Shell the beans and discard any damaged or discolored ones.
2. Rinse the beans thoroughly under cold water to remove any dirt.
3. Fill a large pot with water and bring it to a boil.
4. Add the Lima beans to the boiling water and blanch them for 2 minutes.
5. After blanching, immediately transfer the beans to a bowl filled with ice water to stop the cooking process.
6. Drain the beans and pack them tightly into sterilized canning jars, leaving about 1 inch of headspace at the top.
7. If desired, add 1/2 teaspoon of salt to each pint jar (adjust according to taste).
8. Fill the jars with boiling water, leaving 1 inch of headspace.
9. Remove any air bubbles by gently tapping the jars or using a non-metallic utensil.
10. Wipe the jar rims clean, place the lids on top, and screw on the bands until your fingertips are tight.
11. Process the jars in a pressure canner at
10 pounds of pressure for 40 minutes (adjust for altitude if necessary).
12. After processing, carefully remove the jars from the canner and place them on a towel-lined countertop.
13. Allow the jars to cool undisturbed for 12-24 hours.
14. Check the seals by pressing down on the center of each lid. If the lid doesn't flex or make a popping sound, it is sealed.
15. Store the sealed jars in a cool, dark place for up to 1 year.
Recipe for Canning Green Beans:
Ingredients:
- Fresh green beans
- Water
- Salt (optional)
Instructions:
1. Begin by preparing your green beans. Trim the ends and remove any blemished or tough parts.
2. Rinse the beans thoroughly under cold water to remove any dirt.
3. Fill a large pot with water and bring it to a boil.
4. Add the green beans to the boiling water and blanch them for 3 minutes.
5. After blanching, immediately transfer the beans to a bowl filled with ice water to stop the cooking process.
6. Drain the beans and pack them tightly into sterilized canning
Recipe for Canning Green Beans
Ingredients:
- Fresh green beans
- Canning salt
- Water
Equipment:
- Canning jars with lids and bands
- Pressure canner
- Jar lifter
- Canning funnel
- Clean towels
- Cutting board
- Knife
Instructions:
1. Prepare the green beans:
- Wash the green beans thoroughly under running water.
- Trim off the ends and remove any blemishes or tough spots.
- Cut the beans into desired lengths (usually 1-2 inches).
2. Prepare the canning jars:
- Wash the canning jars, lids, and bands with hot soapy water.
- Rinse them well and place them in a large pot filled with water.
- Bring the water to a simmer and let the jars, lids, and bands sit in hot water until ready to use.
3. Prepare the pressure canner:
- Fill the pressure canner with water according to the manufacturer's instructions.
- Place the canning rack inside the canner.
- Heat the water to a simmer.
4. Pack the green beans into jars:
- Remove a jar from the hot water using a jar lifter.
- Place a canning funnel on top of the jar.
- Pack the green beans tightly into the jar, leaving about 1 inch of headspace at the top.
- Sprinkle 1/2 teaspoon of canning salt over the beans.
5. Fill the jars with boiling water:
- Pour boiling water over the green beans, leaving 1 inch of headspace.
- Use a clean towel to wipe the rim of the jar to ensure a good seal.
- Place a lid on top of the jar and screw on the band until your fingertips are tight.
6. Process the jars in a pressure canner:
- Place the filled jars into the pressure canner using a jar lifter.
- Close the lid of the pressure canner and follow the manufacturer's instructions for processing green beans.
- Process the jars at the recommended pressure and time for your altitude.
7. Remove the jars and cool:
- Once the processing time is complete, turn off the heat and let the pressure canner cool down naturally.
- Once the pressure has completely released, carefully remove the jars using a jar lifter.
- Place the jars on a clean towel and let them cool
