Canning Green Beans

Canning green beans is an easy way to get started if you are just learning how to can with a pressure canner.  You will need to know how to use a pressure canner.  This pressure canning page has more detailed information and step by step instructions.   

Many have asked me for processing times using a hot water bath. Unfortunately botulism is a risk and pressure canning is the only safe option.

Pick fresh tender pods. Picking first thing in the morning will give you nice crisp produce. If you are picking in your own garden..... go ahead and snack on a few beans..... yum. And Oh so good for you.

You will need about 14 pounds of beans for a canner load of 7 quarts; or 9 pounds for 9 pints.

  • When canning green beans you must process them in a pressure canner
  • These directions are for pressure canning.
  • Don't get this confused with a waterbath. You must process in a pressure canner.

Please Note: Yes, I know I just said the same thing 3 times.  It is that important.  I have had several questions lately regarding canning green beans. All of them had something to do with wanting to use a water bath canner to can green beans. 

Water Bath Canning green beans - Is it safe?  No.  Click here to find out why.


Gather your canning supplies


  • Green Beans
  • Canning Salt - optional

Wash beans in cold water and snap them to the desired size.  To snap them just means to break off the ends and break into pieces.
You can leave the pieces longer but I prefer to snap them into 2 inch pieces. They fit in the jars much better.

Cold Pack or Hot Pack?

Green beans can be either hot packed or cold packed. A cold pack is sometimes also called raw pack. Please oh please don't think a cold pack means you don't process. Any way you pack your jars... you still must use a pressure canner.  

I used to always cold (raw) pack. I believe it is quicker, and at my high altitude I need a higher pressure. Since I'd like to cook my beans as little as possible (while still remaining safe) I chose to not blanch before processing. However I now usually end up doing a hot pack.  this allows me to get more in each jar.  Either method is safe.  It is your choice. 

For both styles of pack you will need to add canning salt to your jars. 1/2 tsp for pints, 1 tsp for quarts. Salt is completely optional. It is for taste only.

Hot pack

Boil beans 5 minutes before packing jars. Drain and pack into jars loosely and cover with clean boiling water leaving 1-inch head space.  Easy Peasy! 

Cold pack (raw pack)

Fill jars tightly with raw beans.
Cover with boiling water leaving 1-inch head space.

Whichever method you choose, after your jars have been filled you will need to remove air bubbles by running a plastic utensil down inside the jar between the jar and the beans. Press lightly to release trapped air. I like to use a orange peeler. You could also use a plastic knife.  Wipe the rims of your jars clean and place canning lids. 

Here am raw packing beans.
removing bubbles
wipe your rims clean

Place filled jars in a pressure canner and process according to pressure canning instructions.

Processing times are listed below. 

Remember these are for pressure canning not a water bath!



Hot or cold pack pints - process for 20 minutes
Hot or cold pack quarts - process for 25 minutes

Adjustments for Pressure Canner
Altitude in Feet Dial Gauge Canner Weighted Gauge Canner
0-1000 11 10
1001-2000 11 15
2001-4000 12 15
4001-6000 13 15
6001-8000 14 15
8000-10,000 15 15


See what else you can do with Green Beans

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by Sharon Peterson, Copyright © 2009-2017

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Information given has not been evaluated by the FDA or USDA, you are encouraged to verify all canning and food preservation advice on the USDA food preservation website. 

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