Canning Green Beans
A tested raw-pack method for canning fresh green beans in pint jars using a pressure canner. Green beans are a low-acid food and must be processed in a pressure canner, not a boiling-water canner.
Equipment
- Pressure canner with rack
- Pint canning jars, new flat lids, and screw bands
- Jar lifter, ruler or headspace tool, plastic or silicone bubble remover
- Clean damp cloth, large pot or kettle for boiling water
Ingredients
boiling water
- 8 lbs fresh, tender green beans 1 pound per pint-size jar
- boiling water to cover beans
- ½ teaspoon per pint jar canning salt optional - for flavor, not safety
Instructions
Instructions
- Wash the jars and bands in hot soapy water, rinse, and keep the jars warm. Prepare the lids per the manufacturer's directions. No need to pre-sterilize the jars, since processing exceeds 10 minutes.
- Place the rack in the canner and add water per your canner manual (about 2 to 3 inches for the All American 921). Heat the uncovered canner while you work.
- Wash the beans, trim the stem and blossom ends, and cut or snap into roughly 1-inch pieces, or leave whole.
- Pack the raw beans firmly into warm pint jars, leaving 1 inch of headspace.
- Add ½ teaspoon canning salt per pint, if using. Pour boiling water over the beans, keeping 1 inch of headspace.
- Slide a plastic or silicone utensil around the inside of each jar to release air bubbles. Do not use metal. Add more boiling water if needed to hold 1 inch of headspace.
- Measure the headspace with a ruler to confirm exactly 1 inch, keeping the beans under the liquid.
- Wipe the rims clean, center a new flat lid on each jar, and add the screw band until fingertip-tight.
- Place the jars upright on the rack. The water should reach only a few inches up the sides, not cover the jars. Secure the canner lid; leave the regulator weight off.
- Heat until a steady column of steam escapes the vent pipe, then vent for a full 10 minutes.
- Place the regulator weight on the vent pipe: 10 pounds at 0 to 1,000 feet, or 15 pounds above 1,000 feet.
- Bring the canner to full pressure, then process pints for 20 minutes (quarts for 25 minutes), holding pressure steadily. If pressure drops, return to pressure and restart the full time.
- Turn off the heat and let the canner depressurize naturally. Do not force-cool it. Once the dial reads zero, remove the regulator and open the lid tilted away from your face.
- Lift the jars straight up onto a towel or rack and let them cool undisturbed for 12 to 24 hours.
- Check the seals: a sealed lid curves down slightly and does not flex. Remove the bands, wash and dry the jars, label with contents and date, and store without bands in a cool, dark, dry place. Use within about 1 year for best quality.
Notes
If you prefer, the tested hot-pack method works too: cover the prepared beans with boiling water, boil for 5 minutes, then pack the hot beans loosely into hot jars. Add optional canning salt, cover with the hot cooking liquid, and leave 1 inch of headspace. Process using the same pressures and times listed above.
