Green beans are a delicious and healthy vegetable that many people grow in their gardens or buy fresh from local markets. But what happens when you have too many to eat right away?
Canning is the perfect way to preserve them so you can enjoy green beans all year long.
This guide will walk you through the full process of canning green beans using a pressure canner, which is the only safe method for canning low-acid vegetables like green beans. Let’s get started!
How to Can Green Beans
What You’ll Need:
- Fresh green beans (about 1 to 1.5 pounds per quart jar)
- Canning salt (optional)
- Clean pint or quart-size canning jars
- New lids and screw-on bands
- Pressure canner
- A large pot for boiling water
- Jar lifter, funnel, ladle, and bubble remover
- Clean towels
Step-by-Step Process
Step 1: Get the Green Beans Ready
Start by choosing the best green beans. Look for ones that are:
- Fresh and bright green
- Firm, with no soft spots or brown areas
- Not too big or stringy
Now do this:
- Wash the beans under cold water.
- Snap or cut off both ends.
- Cut them into 1 to 2-inch pieces, or leave them whole if they fit in your jars.
Step 2: Prepare Your Tools
- Wash jars, lids, and rings with hot, soapy water.
- Rinse everything well.
- Keep the jars warm by placing them in hot water or a low-temperature oven (about 200°F).
- Fill your pressure canner with a few inches of water (check your canner’s manual).
- Get your tools ready on a clean towel.
Step 3: Choose a Packing Method
You can Raw Pack or Hot Pack the green beans. Here’s what each means:
Raw Pack (Quick and Simple):
- Pack the raw beans tightly into jars.
- Add ½ teaspoon of canning salt to pints, 1 teaspoon to quarts (optional).
- Pour boiling water over the beans, leaving 1 inch of space at the top.
Hot Pack (Better Texture and Fit):
- Boil the green beans for 5 minutes.
- Fill jars loosely with the hot beans.
- Add optional salt.
- Pour the hot cooking water into the jar, leaving 1-inch headspace.
Step 4: Remove Air and Wipe the Rims
- Slide a bubble remover or plastic spatula around the inside of the jar to release any trapped air.
- Check that you still have 1 inch of space at the top.
- Wipe the rims clean with a damp cloth to make sure nothing prevents a good seal.
Step 5: Seal the Jars
- Place the lids on each jar.
- Screw the bands on fingertip tight—not too loose, not too tight.
Step 6: Place Jars in the Canner
- Use a jar lifter to place the jars onto the rack inside the canner.
- Make sure they’re not touching each other.
- Lock the canner lid in place.
Step 7: Build Pressure
- Turn on the heat and allow steam to vent for 10 minutes before putting on the pressure weight.
- Once vented, add the weight or close the valve, depending on your canner model.
Step 8: Process the Green Beans
Use the right pressure and time depending on your jar size and altitude:
| Jar Size | Pressure (0–1,000 ft) | Time |
|---|---|---|
| Pints | 10 lbs (dial) / 11 lbs (weighted) | 20 minutes |
| Quarts | 10 lbs (dial) / 11 lbs (weighted) | 25 minutes |
If you’re above 1,000 feet in elevation, increase the pressure by 1 lb for every 2,000 feet.
Step 9: Cool the Canner Safely
- When the time is up, turn off the heat.
- Let the canner cool naturally. Don’t rush it.
- Wait until the pressure returns to zero and the safety lock drops.
Step 10: Remove and Cool the Jars
- Carefully open the lid, facing away from you.
- Use the jar lifter to remove the jars.
- Set them on a towel and let them cool for 12 to 24 hours.
Step 11: Check the Seals
Once jars are cool:
- Press down on the center of each lid. If it doesn’t pop, the jar is sealed.
- If any lids didn’t seal, refrigerate and use those beans within a few days.
- Remove the screw bands, label the jars with the date, and store in a cool, dark place for up to 1 year.
Extra Tips for the Perfect Can
| Tip | Explanation |
|---|---|
| Always use a pressure canner | Green beans are low-acid and must be pressure canned for safety. |
| Pick firm, young beans | Older beans may taste woody or lose texture after canning. |
| Blanching helps | For better flavor and more beans per jar, try the hot pack method. |
| Only use canning salt | Table salt has additives that can make the jars cloudy. |
| Check for air bubbles | Use a non-metallic tool to remove bubbles before sealing. |
| Wipe jar rims | A clean rim ensures a proper seal. |
| Don’t over-tighten bands | The air needs to escape during canning. Just fingertip tight is enough. |
| Label and date jars | Helps you use older ones first. |
| Store jars properly | Keep them in a cool, dark place away from heat or light. |
Conclusion
Canning green beans at home is easier than it might seem, and the results are rewarding.
With a little preparation and the right tools, you can fill your pantry with healthy, delicious beans that are ready whenever you need them. J
Just follow the steps carefully and use a pressure canner every time for safety.