Canning Green Beans
Home canning green beans is easy with a pressure canner. You’ll need about 14 pounds of beans for a canner load of 7 quarts.
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
Processing with a Pressure Canner
Place the jars in the warm canner. Proceed to fill all jars placing them in the prepared hot canner.
Put the lid on the canner leaving the weights off. Bring to a boil. Watch for the steam to start coming out the vent pipe in the lid.
Allow the steam to 'vent' for 10 minutes then put the weights on. Use the proper weight for your altitude (check the chart below) This is when pressure will start to build.
When the pressure reaches the pressure required for your altitude (check the chart below) that is when you’ll start your time. Process for the full time indicated, adjusting the heat as needed to maintain the correct pressure for the entire time.
When processing time is completed turn off the heat. Do not remove weights yet. Let the canner sit undisturbed until pressure comes back to zero. Do not try to speed up the cooling process.
Remove the weight and wait 5 minutes.
Open the lid to allow steam to escape. (carefully don't let it hit your face or arms!) Leave the lid setting on top of the canner slightly ajar and wait 5 minutes.
Take the lid off the canner and remove your jars. (optionally you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars)
Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. 12 hours is suggested.
When the jars are cool, remove the metal bands, check the seals, and store the jars in a cool dark place.
Processing Instructions (Raw Pack or Hot Pack)
Process pints for 20 minutes or quarts for 25 minutes, adjusting for altitude.
Altitude Adjustments for Pressure Canner
Altitude – Dial Gauge – Weighted Gauge
0-1,000 ft - 11 pounds - 10 pounds
1,001-2,000 ft - 11 pounds - 15 pounds
2,001-4,000 ft - 12 pounds - 15 pounds
4,001-6,000 ft - 13 pounds - 15 pounds
6,001-8,000 ft - 14 pounds - 15 pounds
8,001-10,000 ft - 15 pounds - 15 pounds
Adapted from: The National Center for Home Food Preservation, Colorado State Extension
Last Updated: 5/27/2021
Last Updated: 5/27/2021