Hello Everyone!
Jamie here, the Simple Family Preparedness team member who shares Canning tips and recipes with you.
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. This week a co-worker generously offered me a bag of fresh picked green beans. Who could refuse? So this month’s canning “recipe” is for home canned green beans.
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. However, it really isn’t anymore difficult. You will still need all your basic canning supplies, a clean environment and great produce. For ingredients, all you will need is your beans, water and some salt. The main difference is that you need a pressure canner/cooker.
Fresh washed green beans ready for canning
For using your specific pressure canner, read your instructions that came with it. It will basically require you to put a few quarts in your canner to start, add your jars with lids, properly attach the cover, let the steam release, let the pressure build, cook for allotted time and then cool down. I have two different pressure canners and both came with booklets that explain the process very well.
Pressure canner/cooker
Step One: Gather and Prep your ingredients
To start the process you will still clean and prep your produce. With the green beans, wash, trim both ends and cut into 1-2″ pieces.
Trimmed and cut green beans ready for canning
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. Remove air bubbles and place lids and rings on jars.
Green beans in jars ready for canning
Step Three: Pressure can your jars
Place your jars in your pressure canner, position and attach your lid, proceed per your canner’s instructions. Pints of green beans require cooking for 20 minutes Once your canner has cooled, remove your lid and jars. Let your jars cool and check your lids to make sure they have all sealed. Now you can enjoy wonderful vegetables this winter and know exactly what is or isn’t in them. Enjoy!
Freshly canned Green Beans
- Green Beans
- Salt (optional)
- water
- Clean, trim and cut beans into 1-2" pieces
- Pack beans into hot sterilized jars.
- Add salt if desired, ½ t per pint or 1 t per quart
- Fill with boiling water leaving 1" headspace.
- Remove bubbles and place lids and rings.
- Place jars in canner, attach lid and proceed per canner instructions.
- Process for 20 min for pints and 25 for quarts.
- After cooling, check lids for proper seals.
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
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