The green beans have been producing quite well. I only planted about 6 plants of each type since I wasn't sure how well they'd do. Pretty much everything this year was a "test" planting since it's our first garden here.
After a few more small harvests, I had enough green beans to process for pantry storage. I had 5.5 pounds of Blue Lake Stringless and 4.1 pounds of Romano Italian.
The Blue Lake made 12 pints and the Italian Romano made 7 pints. Including the 11 pints I processed earlier in August, I now have 30 pints of green beans in the pantry.
I think that'll get us pretty far into the Winter, but I'll most likely be processing more since the plants are still producing. Although I may freeze some to save time in the kitchen.
I've had to reorganize the pantry a couple times and will probably have to reorganize after each new vegetable added. Thankfully it's a fairly large pantry, not a walk-in, but still a decent size.
This time around with the pressure canner, things went a lot more smoothly. There was hardly any liquid lost during processing and I was able to streamline the process a little and multi-task. So much more productive than the first time around.
*Just a reminder: If you are planning to process green beans or other low acid foods, a pressure canner is a must. You can not safely process low acid foods in a waterbath canner as the canner will not reach the high temperatures needed to kill all of the bacteria.