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.

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.
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.

Prepare

• pressure canner
• canning jars
• canning seals and rings
• jar lifter
• canning funnel
• large pot or blancher
• bowls
• large spoons
• sharp knife
• towels and dish cloths

Ingredients

• Green Beans
• Canning Salt - optional

Procedure

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.

Green beans can be either hot packed or cold packed. A cold pack is sometimes also called raw pack.

I usually 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 possibel(while still remaining safe) I choose to not blanch before processing.

However, hot packing will allow you to get more in a jar. 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 boiling water leaving 1-inch head space.

Cold pack (raw pack)

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

That’s it! How easy is that? And Oh is it gonna taste good come this winter!

Process

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	10	10
1001-2000	11	15
2001-4000	12	15
4001-6000	13	15
6001-8000	14	15
8000-10,000	15	15

Related Pages

Dilly Beans

Freezing Green Beans

Canning Vegetables

Green Beans
Beets
Corn
Peppers
Carrots
Potatoes



From Canning Green Beans back to Canning Vegetables