We planted three beds of green beans this year, all different varieties. My Landreth Bush Beans hit the ground running, and we ate delicious fresh green beans in stir fries and as sides before I admitted defeat and canned two quarts of them using the raw-pack method. Now, my Cherokee Trail of Tear and Purple Podded pole beans are producing an equally abundant amount of green beans just in time for the July Food in Jars Mastery Challenge for Hot Pack Preserving.
Our garden is looking full and vibrant, and I hope to start raking in more produce than I know what to do with shortly. (The answer, by the way, is can, can, can, can, can! Can everything! I’d have to have a lot of produce not to know what to do with it…)