Canning green beans is an easy way to get started if you are just learning how to can with a pressure canner. Before you start, you will need to know how to use a pressure canner.
I’ve been asked multiple times how to can green beans in a water bath canner, but that is not a safe method. Waterbath instructions are not here. Pressure Canning is the only safe option for preserving green beans, so let’s get started with that method. I include full step by step pressure canning instruction below.
This page includes:
- How to can green beans: step by step explanation
- Cold Pack or Hot Pack; What should you choose:
- Pinnable Recipe Card:
Tips and Frequently asked Questions
Step by Step: How to can green beans.
If you are new to a pressure canner, this pressure canning page has more detailed information. Read the step-by-step instructions on how a pressure canner works before you start this project. In addition, there is also this free video workshop on how to use a pressure canner. Afterwards you’ll be confident and ready to start filling your pantry.
You will need about 14 pounds of beans for a canner load of 7 quarts (or 9 pounds for 9 pints).
Canning Green Beans – Cold Pack or Hot Pack?
When you’re canning green beans, you can either do them hot packed or cold packed. This refers to how to pack your jars. A cold pack is sometimes also called raw pack. Please, oh, please, don’t think a cold pack means you don’t process. Mos importantly, any method you use to pack your jars, you still must use a pressure canner.
I used to always cold (raw) pack. I believed it was 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.
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 (also known as raw pack)
Fill jars tightly with clean, raw beans. No pre-cooking needed. Pack them down pretty tight to get as much as you can in the jar. Cover with boiling water, leaving 1-inch headspace.
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 any trapped air. I like to use an orange peeler. You could also use a plastic knife.
For both methods of packing, you will probably want to add canning salt to your jars: 1/2 tsp for pints or 1 tsp for quarts. Salt is actually optional. It is for taste only, but I do recommend it for most folks. If you add salt it really does enhance the flavor, so I always include it. But if you are trying to lower your sodium leaving it out is acceptable.
After jars are filled be sure and wipe the rims of your jars clean before you place canning lids on the jars and add rings. You want the rim clean so no salt or bits of food interfere with the seal during processing.
After packing your jars, place filled jars in a pressure canner and process according to pressure canning instructions. Processing times are listed below. Remember, these are for canning green beans in a pressure canner, NOT a water bath! (there I go again!)
Pinnable Recipe Card
Canning Green Beans
Ingredients
- 14 lb green beans
- canning salt optional
Instructions
- Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. Including more detailed information and step-by-step instructions on how a pressure canner works.
For a Raw Pack
- Rinse beans in cold water. Snap beans to desired size.
- Add canning salt to jars (1/2 tsp. for pints, 1 tsp. for quarts). Pack beans tightly into jars.
- Fill jar with clean boiling water, leaving 1” headspace.
- Remove bubbles. Wipe the rim clean and place on seal and ring.
- Place jar in the warm canner. Proceed to fill all jars.
- Process in a pressure canner according to the instructions below.
For a Hot Pack
- Rinse beans in cold water and snap beans to desired size.
- Put beans in a pot of boiling water. Boil 5 minutes.
- Add canning salt to the jar (1/2 tsp. for pints, 1 tsp. for quarts).
- Pack beans loosely into jar (don’t squish).
- Cover with clean boiling water, leaving 1” headspace.
- Remove bubbles, wipe the rims clean and place on seal and ring.
- Place jar in the warm canner. Proceed to fill all jars.
- Process in a pressure canner according to the instructions below.
Processing Time
Adapted from: National Center for Home Food Preservation
Page last updated 9/16/2020
Picking green beans for canning.
The first thing to remember when picking green beans; 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.
When you are picking green beans, you want to get the beans while they are still a bit immature. I always told my sons to pick anything the size of a pencil. If you let them get too much bigger, you’ll have to pick through and toss some out. Green beans tend to get stringy and tough the bigger they get. In other words, the quality will be poor if you pick overripe seed filled pods.
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. I’ve also heard it called “snitting.” I bet there are all kinds of terms folks use for snapping beans.
You can leave the pieces longer if you want, but I prefer to snap them into 2-inch pieces. They fit in the jars much better. I always just break them by hand. My teen sons have been know to pull out some scissors as they thought it went quicker. If they are doing it, I didn’t care, just so the job got done!
Waterbath Green Beans? No, please don’t!
- 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 water bath. 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 many questions regarding canning green beans. All of them had something to do with wanting to use a water bath canner to can green beans. Not surprisingly, I do not give these instructions. Click here to find an article explaining why I don’t recommend a waterbath. .
“How long do green beans last once canned?”
The NCHFP says that canned foods last at least a year, if they’re stored under proper conditions (cool and dry).
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What Else Can You Do with Green Beans?
Freezing Green Beans
Dehydrating Green Beans
Dilly Beans
Green Beans with Bacon
Water Bath Canning Green Beans?
Click here to learn more about green beans in a water bath canner.
Reader Comments
Botulism
by: Marsha
Got green beans all ready, put in jars and canner. Pressure in canner never would come up. I tried about 3 times. Never have emptied those jars. Do I need to throw them away or will the dishwasher take care of the botulism I know is in there now. It’s been over a year.
Sharon’s Answer:
You are wise to be wary of eating those green beans. What I would do is dispose of the green beans. Make sure that no animals or family pets can get at them. If botulism is present, they can get sick too. Then sterilize your jars. Here’s how:
- First place empty jars right side up on the rack in a boiling water canner.
- Fill the canner and jars with hot (not boiling) water to one inch above the tops of the jars.
- Bring to a boil and boil 10 minutes.
- Finally, carefully remove hot, sterilized jars one at a time and drain. They will be hot be careful not to burn yourself.
More on how to sterilize jars for canning.
In Regards to Spoiled Canned Foods
by: Anonymous
I would also like to mention that in addition to sterilizing jars, it is very important to de-toxify the contents as well, so that no animals or waste disposal workers get sick. The Joy of Cooking (if you have it) has a good article on this topic, is clear to understand, and no-nonsense.
And this is from the National Center for Home Food Preservation http://nchfp.uga.edu/how/general/identify_handle_spoiled_canned_food.html
Safe Canning, everyone!
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Sharon Peterson is a wife, mom of 4 sons, home gardener and home food preservation fanatic! Click here to find out more.
