Hello, everyone! Jamie here – the Simple Family Preparedness team member who shares canning tips and recipes with all of you, and today will share the secret of how to successfully can green beans at home!
Even though I didn’t have a large garden this year myself, I’ve still been reaping the benefits of fresh garden produce from friends and co-workers. So, this week a co-worker generously offered me a bag of fresh-picked green beans. Who could refuse? Therefore, this month’s canning “recipe” is for green beans.
How to Can Green Beans: Basics
The process of canning green beans requires pressure canning instead of hot water bath canning because they are a low acid food and these will not be pickled. Â However, it really isn’t much difficult. You will still need all your basic canning supplies, a clean environment, and great products.
Also, when it comes to the ingredients list, all you will need is your beans, water, and some salt. The main difference is that you need a pressure canner/cooker if you choose this recipe.
Pressure Canner: Tips
When using your specific pressure canner, read the instructions that came with it. It will basically require you to put a few quarts in your canner to start and add your jars with the lids on. Then, properly attach the cover, let the steam release, and let the pressure build.
Finally, cook for the allotted time and then cool down. I have two different pressure canners and both came with booklets that explain this process very well. So, trust your pressure canner’s instructions!
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How To Can Green Beans at Home: 3 Steps
All in all, you know everything essential and you are ready to start canning your green beans at home. Finally, just closely follow these three simple steps and the results will be amazing!
Step One: Gather and Prep Your Ingredients
To start the process you should clean and prep your veggies. When it comes to green beans, wash, trim both ends and cut into 1-2″ pieces.
Step Two: Fill Your Jars
Today I used the raw pack method for my beans. After trimming and cutting, I pack my beans tightly into hot sterilized pint jars leaving 1″ headspace. At this point, you can add a 1/2 teaspoon of salt to each pint if you desire (1 t/quart).
Once the jars are filled with the beans, fill them with boiling water again leaving 1″ headspace. Finally, remove air bubbles and place lids and rings on jars.
Step Three: Pressure Can Your Jars
Place your jars in your pressure canner, position and attach your lid, proceed per your canner’s instructions. Also, pints of green beans require cooking for 20 minutes.
Then, once your canner has cooled, remove your lid and jars. Let your jars cool and check your lids to make sure they have all been sealed. Now you can enjoy wonderful vegetables this winter and know exactly what is or isn’t in them. Enjoy!
Final Thoughts
All in all, it is essential to keep in mind that canning green beans is a labor of love. It is not something you do on a whim and certainly shouldn’t be done in a hurry. However, if you are willing to invest the time and effort into this process, you’ll not only have fresh-tasting vegetables all year, but also you’ll have a life skill that can literally feed your family.
Last but not least, please keep in mind that I aspect all your further questions in the comment section below. So, do not hesitate to ask anything and to share all your sincere thoughts on this recipe. Also,
I think this is the recipe mom used although she usually got water bathed but had trouble with the jars not sealing right enough. you really need to pressure cook to get the jars to seal tight enough to keep sealed for at least a year.
Wonderful info. Thank you. I’m new to country living and canning my own fruits and vegetables. Looking forward to more of your time saving steps wirh this process. TERRY
Are you putting water in the cooker to surround the canning jars? My first try at this. Thanks.
Can l use a pressure cooker, not a pressure canner
How do I can green beans using my power cooker.. I’m new at canning in a power cooker
They are the same thing
Love these simple instructions. Thank you so much.
Will these beans still be crunchy and crisp when done? Or soft and tender?
What’s the shelf life?
I cut my beans to go to the neck, which gives 1/2 inch head space, is that okay?
Can you recommend and easy recipe for canning salsa?
Great blog and site you have.
Have already ‘Liked’ your FB Page. 🙂
Thank you. 🙂
I just want to say thank you for your great simple instructions on how to can green beans. All of the recipes had way more steps and I knew there was an easy way out. I’ll be marketing your page and check in for your regular tips.
Thanks again, Drucilla