Today I will share the secret of how to successfully can green beans at home!
Even though my garden was not as large as it has normally been, I’ve still been reaping the benefits of fresh garden produce from friends and co-workers.
This week a co-worker generously offered me a bag of fresh-picked green beans. Who could refuse that? That is why this week I decided to offer up a guide to canning green beans at home.
So, let’s get started.
The basics for canning green beans
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.
Don’t worry, it is not difficult. You will still need all your basic canning supplies, a clean environment, and great string beans to work with.
The ingredient list is simple too. All you will need is:
- Green beans
You will need a pressure canner/cooker for this recipe.
Green bean pressure canning tips
When using your specific pressure canner, make sure you read the instructions that came with it. While I can offer a general guide on how to use yours, the time and process may vary a bit by manufacturer and type of canner you have.
In most cases you will need 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!
3 Steps to can green beans at home
The information above should have gave you enough information to get started, so just follow the simple steps below for canned goodness.
1. Gather and prep ingredients
To start the process you should clean and prep your green beans. To properly prepare green beans you should wash, trim both ends and cut them into 1-2″ pieces.
2 Fill jars
Today I used the raw pack method for my beans.
After trimming and cutting the beans, I pack them 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 teaspoon per 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.
3. Pressure can jars
Place your jars in your pressure canner, position and attach your lid, and proceed per your canner’s instructions.
For most pressure canners, pints of green beans should require cooking for about 20 minutes.
Once cooking is complete and your canner has cooled, remove the 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.
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.
Have any questions or comments? Feel free to leave a comment below!