The best feeling is when you preserve something that you usually buy at a grocery store. Growing up, each year Mom would can 30+ quart of green beans. Because of this, the process has become second nature to me.
I’ve always pressure canned green beans. That’s what Grandma and Mom always said was best and it makes sense. Why? Well, beans are very low on acid, so to ensure all the microorganisms and bacteria are killed, pressuring is the best way. It allows a much higher temperature to kill all contaminants.
Pressure canning sounds scary to many, but once you read the instructions and do it once, you’ll be a pro! When you are so used to canning like I am, it can be hard to pin down a recipe. So here’s the most common way we pressure our beans.
Watch how to can green beans:
How to Can Green Beans
- 1 lb cleaned green beans per quart jar approximately
- 1 tsp canning salt per quart jar
- 1 ½ cups boiling water per quart jar
- Prepare your pressure canner to the specified instructions.
- Clean and cut the beans into bite-size pieces. Fill the sterilized jars about ⅓ full and tap the bottom to the palm of your hand to ensure the beans are packed in well. This will make sure there is no dead space at the bottom of the jar once canned. Repeat for the remaining ⅔ of the jar, leaving ½-inch of headspace at the top.
- Pour boiling water over the prepared beans retaining that ½-inch of headspace.
- Place on prepared lids and rings. Tighten to finger tight.
- Pressure for 25 minutes at 10 pounds pressure, adjusting for altitude. Watch pressure throughout time and adjust heat as needed to stay at the 10 pounds of pressure.
- After 20 minutes, remove from heat and allow to cool until pressure gauge shows zero.
- Remove from canner and cool 12-24 hours.
- Label and store for up to 1 year.