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. Water bath instructions are not here. Pressure canning is the only safe option for canning green beans, so let’s get started with that method.
I include full, step-by-step pressure canning instructions below.
This Page Includes:
- Canning Green Beans: Extended, Step-By-Step Directions
- Canning Green Beans – Cold Pack or Hot Pack?
- Hot Pack Canning Green Beans
- Cold Pack Canning Green Beans (Also Known as Raw Pack)
- Recipe Card
- {Video} How to Can Green Beans in Half Pints
- {FAQ} Picking Green Beans for Canning
- {FAQ} Do Green Beans Have to Be Pressure Canned?
- {FAQ} How Long Will Canned Green Beans Last?
- {FAQ} Spoiled Green Beans?
- Members’ Extra
If you are new to using a pressure canner, this pressure canning page has more detailed information on how to use one. Read the step-by-step instructions on how a pressure canner works before you start this project.
If you are really afraid of your pressure canner and don’t know how to get past that… check out this video workshop on how to use a pressure canner. Afterwards you’ll be confident and ready to start filling your pantry.
Canning Green Beans: Extended, Step-By-Step Directions
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. Most importantly, any method you use to pack your jars, you still must use a pressure canner.
I used to always cold (raw) pack my jars. 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 Canning Green Beans
Boil snapped beans 5 minutes before packing jars. Drain and pack into jars loosely and cover with clean, boiling water, leaving 1-inch headspace. Easy peasy!
Cold Pack Canning Green Beans (Also Known as Raw Pack)
Fill jars tightly with clean, snapped, raw beans. No pre-cooking needed. Pack them down pretty tight to get as much as you can into the jar. Cover with boiling water, leaving 1-inch headspace.
Just a note here…. remember Cold Pack is NOT waterbath. Sometimes I’m asked how to cold pack green beans and the person actually means waterbath not pressure processing. It is a terminology difference. Cold pack simply means the beans go into the jars raw (cold) not cooked (hot). They are still processed in a pressure canner.
Whichever packing 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.
You’ll 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 consumption, 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 them according to pressure canning instructions. If you need more instruction on how to use your pressure canner check this link. How to use a pressure canner. You’ll need to heat the canner, vent it and then process it properly. Plus there is instruction on how to cool the canner properly. Lots of details!
Don’t forget to adjust for your altitude. Processing times are listed below. Remember, these are for canning green beans in a pressure canner, NOT a water bath! (There I go again!)
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. Processing time is listed below. Be sure to adjust for your altitude.
Processing
Last Updated: 5/27/2021
Canning Green Beans Tips & FAQs
How to Can Green Beans in Half Pints
Transcript – Edited for Clarity
Hi there! It’s Sharon Peterson with SimplyCanning.com, where you can find home canning tutorials and advice to help even a beginner get their pantry filled.
I have a brief question today from a reader. It is from Virginia who lives in Washington. She says, “I want to process green beans in half-pints for an older friend, but I can’t find out how long I should process them. Can you help?”
Yes, I can help. You want to process it for the jar size up. If you want to do half-pints for a friend (who, I assume, probably needs a single serving, which is a great idea), process it for the pint-sized jar. You don’t want to take that pint processing time and cut it in half because you have a half-pint. Don’t do that.
Process it for the full pint size. You might want to try a batch and see how it turns out. It might be a little softer than what you prefer. I don’t think it’s going to be overly mushy, but do a batch to see if you and your friend like it.
I hope that was helpful. It was certainly short and sweet. You guys have a great day, and we’ll talk to you in the next Canning Chat. Bye!
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!
Do Green Beans Have to Be Pressure Canned?
- 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 Will Canned Green Beans Last?
The NCHFP says that canned foods last at least a year, if they’re stored under proper conditions (cool and dry). You can read more about expiration dates for home-canned food here.
Spoiled Green Beans?
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, so be careful not to burn yourself.
More on how to sterilize jars.
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“
What Else Can You Do with Green Beans?
Freezing Green Beans
Freezing green beans requires blanching, and we show you how!
Dehydrating Green Beans
Learn how to dry green beans, with step-by-step directions from picking and blanching to storage.
Dilly Beans
Dilly beans (AKA pickled beans) give you some variety in the pantry. Learn how to make and preserve dilly beans with this guide from SimplyCanning.com.
Green Beans with Bacon
Combining green beans with bacon together is scrumptious way to serve your home-canned green beans.
Water Bath Canning Green Beans?
Many ask if water bath canning green beans is safe. Many say their grandmother did it that way for years and no one got sick. The truth is, you can still get botulism. SimplyCanning.com explains why!
Pin This for Later!
Members’ Extra: Access Your Video Tutorial in Your Members Area
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Adapted from: The National Center for Home Food Preservation, Colorado State Extension
Page last updated: 6/24/2021
Yes my mom and dad and I with 7 siblings been canning food from the garden we had for years and never had a pressure canner that’s something new to quickly can your food which might not be safe because at least we knew our time limit was safe so please say you prefer to use the pressure canner not that it’s not safe for we know the devil is a liar
Well, I will agree with you that the devil is a liar. 🙂 However, I can’t in good conscience agree with you that a water bath is fine for anything. We all make our own decisions and I only recommend the pressure canner for any vegetables or meats. If you’d like you can check out more on what my opinions are on canning safety here. Canning Safety – Is it overkill?
After canning my vegetable chicken soup, some of the peas are floating on top. The seal is good. Is this ok?
Yes, it should be fine. 🙂 Sometimes, food might float in the jars, and it would make sense with something like peas for sure. As long as you used a safe recipe and processing instructions, you should be set!
-Rachel (Sharon’s assistant)
Pressure canned green beans, raw pack method. First day after canning them found 2 jars with button in middle of canning lid down but when I tried to lift jar by lid it came off in my hand. Rest stayed on the jar and allowed me to lift them by lid. Moved rest to a storage area and just found 2 jars spoiled. Gone over step by step directions several times. Have been canning all of my life.Not my first time of using pressure canner. Don’t understand what went wrong. But something obviously did!! Have noticed seal in lids not… Read more »
The ones that were spoiled were they the ones that didn’t seal? That would make sense then. But you are correct. I’ve seen many people mention that the rubber seals on new lids do not seem the same as older lids. Also… I don’t know where you got your lids but last year many new manufacturers popped up online. They were making poor-quality lids and passing them off as brand names. YOu might want to double-check and see if you got those. If so return them if you can. Or just watch your jars carefully.
I used the cold pak method to can my green beans. I am new to canning and followed a video to do this. I have found that some of my jars after taking them out of the pressure cooker have about 1/2 to 1 inch of water at the bottom with the beans floating to the top. What did I do wrong and are the beans ruined? Should I throw throw those jars away?
It sounds like liquid loss. If there is less than half of the jar filled with liquid, they shouldn’t be kept on the shelf – just put in the fridge and use up ASAP. You can learn more here: https://www.simplycanning.com/liquid-loss-in-home-canning/
-Rachel (Sharon’s assistant)
My mother-in-law taught me how to can some 50 years ago. I would go to a “you pick” garden & pick veggies with my 9-month old daughter in a carrier on my back & my 4 year old daughter by my side to help. I then took everything home where my mother-in-law helped me can. I had two go to books (Kerr & Ball) to answer questions. However, your canning instructions have answered questions that the books didn’t. Thanks for the extra help! Excellent website! You are so right about green beans & onions processed together. If beans were processed… Read more »
It’s so nice to hear about families passing down their love of canning to multiple generations. 🙂 And Sharon is happy to hear that the book and website has been helpful as well.
Blessings,
Rachel (Sharon’s assistant)
I accidentally added 1 tsp canning salt to pints for green beans…. will they turn out okay?
It’s not a safety issue, but they might taste a little salty. 🙂
-Rachel (Sharon’s assistant)
I’m new to canning and did a dozen qts of green beans to someone’s method. Blanched five minutes water bathed thirty minutes. Now I’m reading it’s not safe and I should unseal and reprocess for three hours. Do I only unseal and reseal to reprocess? Do the jars of beans have to reheated and how?
You’ll just need to follow the process on this page, starting from the beginning as if they were fresh green beans. Unfortunately, I think the green beans would probably be quite mushy after processing again, so I would suggest freezing this batch and using the proper pressure canning instructions for the next round of green beans.
-Rachel (Sharon’s assistant)
And just to be clear about this, you’ll have to take the beans out of the jars and reheat and repack them using the hot pack instructions (since the beans have already been cooked). 🙂
I canned green beans today and when I took them from the canned the white beans were pink! I have canned for 50 years and have never had this happen. What is the problem?
Hi, Yvonne,
Hmmm…that is a curious question! What type of lids did you use? What kind of water did you use? You said they’re just plain green beans, right? Or some other kind of beans?
-Rachel (Sharon’s assistant)
I’ve pressure canned fresh green beans according to generally accepted instructions but have ended up with very soft finished product, unappetizingly so. How best to get firmer beans for my effort?
Gin when you say ‘generally accepted instructions’ that is very vague so I can’t speak to how you are canning them. But, the beans should be cooked through. They shouldn’t be total mush. If it is you might watch your pressure make sure you are at the proper pressure for your altitude. Or possibly get your gauge checked. Maybe it is reading off? I don’t recommend shortening the time or reducing the pressure from what is recommended. There are safety factors there. I can say that some people just don’t care for canned veggies. If you like a little crunch… Read more »
Thank you, Sharon; I appreciate your insight (=
I just want to point out that somewhere in your instructions, you say to cold pack or hot pack, then process in the water bath canner. I know you didn’t mean to say that (based on all your other statements), so you may want to proofread again and fix this.
Thank you. Found it and corrected. I appreciate you letting me know!