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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
Ingredients
- 1 lb cleaned green beans per quart jar approximately
- 1 tsp canning salt per quart jar
- 1 ½ cups boiling water per quart jar
Instructions
- 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. Add the canning salt to each jar.1 lb cleaned green beans per quart jar, 1 tsp canning salt per quart jar
- Pour boiling water over the prepared beans retaining that ½-inch of headspace.1 ½ cups boiling water per quart jar
- 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 25 minutes, remove from heat and allow to cool until pressure gauge shows zero. Note: Adjust the time for your elevation according to the USDA canning guide.
- Remove from canner and cool 12-24 hours.
- Label and store for up to one year.
I love canning. I don’t want to buy the stuff in the store anymore want to do my own canning and it’s alot better for me.
It’s been a year since I saw your video on Pressure canning green beans and I just did it this weekend. It is a bit different, as I just learned, on an electric stove, it does apparently take longer than gas. I was getting upset and impatient but my husband calmed me down. I have 14 quarts and they are sealed! Loved your guidance! Thank you!
I have a gas stove and it’s preventing me from pressure canning. Regulating the boil setting is a nightmare!
Had to leave a second comment. My 2nd 7 just came out it the pressure canner and the 2nd round on my electric stove went much better! I gauged it perfectly! All due to your video and guidance! Thanks Kaleb!
This was great I learned so much. I have wall ways been afraid of presser canning but now I see how easy it is. I will be sure to use my presser canner more. Thank you
Very good lesson! Enjoyable to watch, and very informative. Good instructions. Thank you!
How do I find salsa recipe,
and
Can I freeze green beans without
Blanching
Please advise