The pioneers worked hard all summer long to grow fruits and vegetables and of course what they could forage in order to preserve food for the winter, especially when living in harsh winter climates with freezing cold temperatures and snow. When food was scarce or their garden bounty ran out, they could enjoy what was preserved. They often tried to have a 2-year supply of food, in case one year did not produce much for vegetables or grains. With the poor gardening season this summer, I completely understand why the pioneers would have done this!
I think preserving is great. It is handy to have an array of goodies canned that you can enjoy all winter long. Sometimes, we never know what circumstances could come our way and at least we can feel confident that there is food that we can still eat. I know I enjoy going to the basement and grabbing a jar of fruit or pickles or my mom’s delicious mustard beans.
There just is nothing like canning goodies from the garden. Unfortunately, our garden did not produce much this summer, so I am thankful that my mom’s garden did! Her garden was nestled in the trees, so it received a good amount of sunshine as well as shade which was handy on those scorcher summer days. This year my mom had an abundance of green and yellow (wax) beans. I was so thankful because I knew exactly what I would make with the extra beans! My mom has been making these yummy mustard beans for 35 years and they are one of my favorites! She would always make them with yellow wax beans, but I often change up the vegetables — I use yellow beans and green beans and sometimes I even add carrots.
Though we have the convenience of the grocery store, and may not solely depend on home canning, many homesteaders like being self-sufficient, and that includes preserving the harvest. Although we are in the city, we still are building our homesteading skills, like canning! I have been canning for over 20 years and absolutely love it, even though it is a lot of work!! I like having canned goods because I know I can enjoy whatever I have made and I know the ingredients that went in to it. And I find anything we make always tastes so much better than store bought.
There’s a few steps to the mustard beans and takes up a good part of the day. Once the beans are trimmed and cut into pieces, and the other veggies are prepped, they are cooked. While the beans cook, the sauce is made, then mixed together, heated up and scooped into jars and processed. Any jars that do not seal are placed in the fridge and we enjoy them sooner. I find they taste best once they have been sitting for at least 4 weeks and as long as they are sealed, they are good for at least two years.
Let’s get started!
Chop onions and red bell peppers. Set aside.
Cook beans until just fork tender. If I am using carrots, I cook them with the beans as well, and cut to a similar size.
Combine sauce ingredients along with onions and red bell pepper. Cook for 15 minutes or until thickened.
Drain beans and carrots (if using). Add cooked beans and carrots to sauce.
Stir well. Return to a boil, stirring constantly.
Scoop into prepared 500ml jars. Stir mustard beans in jar to remove air bubbles.
Wipe rims before placing seals and rings on. Tighten to just finger tight. Over tightening the jars may cause the jars to break and leaving them too loose may cause the jars to leak.
These mustard beans are ready for the canning pot. I usually get 6 – 500ml jars and a scoop that we usually eat.
Place in canning pot and process 15 minutes. Once done, turn off heat and let sit in pot with lid off for a few minutes before removing.
Let cool 24 hours to be sure all jars seal.
Beans look great and are still cooling. As the jars cool, they will pop and seal. Any jars that do not seal need to be refrigerated. The jars that seal can be stored in a cool place until ready to use. I always wipe the tops off once sealed.
These mustard beans are delicious and go great with a variety of meals! We eat them like a pickle and these mustard beans accompany sandwiches wonderfully.
Mom’s Mustard Beans
11 cups prepared green or yellow beans — trimmed and cut into 1 inch pieces
1 large red bell pepper, diced
4 cups onions, chopped
3 cups granulated sugar
1/2 cup flour
1/4 cup dry mustard
1/4 cup pickling salt (not table salt)
1 tbsp ground ginger
1 tsp turmeric
2-1/2 cups white vinegar
1/2 cup water
Cook beans until fork tender. If you use carrots, combine beans and carrots until you have 11 cups.
Combine bell pepper, onions, sugar, flour, mustard, salt, ginger, turmeric, vinegar and water together. Stir. Cook until thickened, about 15 minutes.
Drain beans and add to sauce. Return to a boil, stirring constantly.
Scoop into prepared 500ml jars. Process 15 minutes. Makes about 7 – 500ml jars.
