Canning Green Beans

It’s time for canning green beans. The summer is waning and the beans are coming on.

What do you do with all the green beans?

Get out your pressure canner and start canning.

Green beans are a low acid vegetable and need to be processed with a pressure canner.

So Let’s Start Canning Green Beans

Supplies you will need to start canning green beans:

  • Pressure Canner
  • Mason jars with lids (quarts or pints)
  • Canning Salt
  • Fresh Green Beans
  • Jar lifter

Check your mason jars for chips, cracks or uneven lips that may affect the vacuum seal of the lids.

Wash jars in warm soapy water or run them in the dish washer. Rinse the bands and lids. Place in a pan of water and heat just to a simmer.

Do not boil.

Use fresh green beans. Snap off stem end of bean and snap beans. 1 ½ inch pieces fit best into the bottles.

Wash the snapped green beans in cool water several times to clean any dirt that may be clinging to the beans.

  • Taking a handful of beans at a time drop them into the bottle. Tap down and continue filling. Press the beans down firmly with your fingers to fill the bottles tightly. Leave 1 inch head space in each bottle. I fill to the neck of the bottle.
  • Add ½ teaspoon of canning salt to each pint of beans and 1 teaspoon of salt to quarts. Salt is not necessary but it really improves the flavor of the beans.
  • Fill each bottle with boiling water covering the green beans and leaving 1 inch head space.

Wipe the rim and threads of the bottles with a clean damp cloth. If any particles are left on the rims of the bottles, they will not seal properly.

Place lids on each bottle and then place ring on and tighten hand tight.

Place Bottles into canner as instructed in Using a Pressure Canner.

  • Make sure there is 2 to 3 inches of water in the bottom of the pressure canner. Add a couple of tablespoons of vinegar to the water in the canner to keep the hard water residue off your bottles.
  • Close cover of pressure canner and turn on the heat of the stove. When the steam begins to come out of the canner vent for 5 minutes, Put weighted gauge on vent or close petcock on a dial gauge.
  • Bring pressure to 10 pounds if you live at or below sea level. Check altitude chart for the pressure needed in your area. We live at 4,500 ft so I use 15 pounds pressure.
  • Pressure is reached when the dial reads the correct pressure or the weighted gauge begins to jiggle. Turn the heat down a little to maintain the constant pressure.

  • Process pints bottles for 20 minutes and quart bottles for 25 minutes.

  • When timer goes off, turn off the heat and let the pressure cooker cool naturally. When pressure returns to 0 remove weight from valve. Wait 5 minutes and than remove the lid away from you to avoid any hot steam.
  • Wait another few minutes for the water to settle and cool. Remove bottles from canner with a jar lifter to avoid burns.
  • Place bottle of beans on a clean towel on the counter. Leave some space between the bottles so the air circulates around the jars.
  • Cool for 12 to 24 hours before labeling and storing the cooled beans. Put the date on the top of the lid with a permanate pen.

Store your green beans in a cool dry location.

Have fun canning green beans!

› Green Beans