By: Mayla Odom
The Winston County Self Help Cooperative is transitioning to a new generation of leadership. As we move forward, we remain committed to our mission of “Saving Rural America.” Mr. Frank Taylor recently asked me if I knew how to snap beans. My answer was, “No, not really. My grandma didn’t let us snap her beans.”
On June 26, 2025, at the WCSHC building, community volunteer Sandra Jackson generously shared her expertise on canning snap beans. The WCSHC staff had the opportunity to learn not only how to snap beans, but also how to identify the best ones for canning. Ms. Sandra explained that overly large beans tend to be too tough, while medium-sized and smaller beans yield better results, offering more tenderness and a higher-quality product once canned.
The day before, I made sure to clean the beans thoroughly. On canning day, we began by snapping the beans and sorting them. While Ms. Sandra continued snapping, I prepared the jars by washing them in soapy water. Once I finished, Jonathan (WCSHC staff) and I helped to snap more beans. Afterward, we rinsed the beans one more time, to be on the safe side.
We then packed the clean jars tightly with beans, filling up to the first line. Jonathan added a tablespoon of canning salt to each jar, and we poured in sterilized hot water up to that same line. Once the jars were sealed, we placed them in the pressure cooker for 25 minutes.
The process was long but deeply rewarding. There’s something powerful about knowing you’re storing up food for the months to come, food you prepared with your own hands.
A heartfelt thank you to Ms. Sandra Jackson for sharing her wisdom and skills with us. It’s because of mentors like her that we’re able to keep these essential traditions alive and pass them on to future generations.
