The best feeling is when you preserve something that you usually buy at a grocery store. Growing up, each year, Mom would can 30+ quarts 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. The reason is that beans don’t have much acid, so pressing them is the best way to kill all the germs and microorganisms. It allows a much higher temperature to kill all contaminants. .
Many people find the idea of pressure canning scary, but after reading the directions and doing it once, you’ll be an expert! If you’re like me and are used to canning a lot, it can be hard to find a recipe. So here’s the most common way we pressure our beans.
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
Canning French style green beans at home is a great way to preserve the fresh flavor of green beans to enjoy all year long. With just a few simple steps and ingredients, you can have a pantry full of tasty and nutritious canned green beans.
Why Can French Cut Green Beans?
Canning French cut green beans has several advantages
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They retain their crunch and bright color compared to regular canned whole green beans. The thin slices allow the canning liquid to penetrate quickly and evenly.
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They have a elegant, upscale appearance on the plate with their long thin slices.
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The smaller pieces heat through quicker when reheating for a meal. No boring soggy beans!
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Takes less time to prepare fresh beans since pre-slicing isn’t required when serving.
Step-by-Step Guide
Follow these simple steps for perfect canned French cut green beans every time:
1. Select Fresh Beans
Choose tender, crisp green beans without blemishes. The thinner the bean, the better the results. Avoid beans with bulging seeds inside.
2. Wash and Trim Beans
Rinse the beans under running water to remove any dirt or debris. Trim off both stem and tip ends.
3. Slice Beans
Stack the beans horizontally in the feed tube of a food processor fitted with the slicing disc Press down evenly to slice beans into long thin pieces,
4. Blanch Beans
Heat a large pot of water to boiling. Add beans and boil for 3 minutes. This helps set the color and tenderize.
5. Ice Shock Beans
Drain beans and plunge immediately into ice water for 3 minutes. This stops the cooking process.
6. Load Jars and Add Liquid
Pack sliced beans vertically into clean canning jars, leaving 1 inch of headspace. Add boiling water, white vinegar, and a pinch of salt to each jar.
7. Remove Air Bubbles
Slide a bubble remover or plastic knife down the inside of each jar to release trapped air pockets. Add more liquid if needed to maintain headspace.
8. Seal Jars
Wipe rims clean. Place lids and screw bands on jars and tighten to fingertip tight. Process jars in a boiling water canner for 10-15 minutes based on your altitude.
9. Cool and Label Jars
Allow jars to cool undisturbed for 12-24 hours. Check seals, label, and store in a cool, dark place up to 1 year.
Tips for Success
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Use fresh, tender green beans for ideal flavor and texture. Overly mature beans will be tough.
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Sort beans by size so they fit vertically in the jars for maximum capacity. Mix sizes if needed.
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Cutting beans to 1-2 inch pieces gives the best visual appeal. Keep an even width.
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Blanching before slicing helps beans hold their shape better during processing.
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Leave a 1 inch headspace and remove bubbles so liquid circulates during canning.
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Use a boiling water canner, not a steam canner, for proper heat penetration.
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Let jars rest undisturbed while seals set to prevent liquid from leaking out.
Serving Canned French Cut Green Beans
Canned French style green beans are ready to use in recipes or enjoy as a simple side dish.
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Heat and serve beans with a drizzle of olive oil, salt, and pepper for an easy veggie side.
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For a quick weeknight dinner, saute green beans in butter with minced garlic and toasted nuts.
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Mix beans into classic green bean casserole topped with crispy fried onions.
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Whip up a warm side salad with bacon, green beans, potatoes and a tangy vinaigrette.
With the convenience of having canned French cut green beans ready in your pantry, you can create quick, healthy meals anytime. Follow these simple canning steps for tender, edible green beans all year long.
Watch how to can green beans.
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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. Put about ⅓ of the beans into the clean jars and press down on the bottom with your palm to make sure they are packed in well. This will keep the jar from having empty space at the bottom after it’s been canned. Do this for the last ⅔ of the jar, leaving ½-inch of space at the top. Add the canning salt to each jar. For every quart jar, put in 1 pound of clean green beans and 1 teaspoon of canning salt.
- Keep that ½-inch of headspace as you pour boiling water over the beans that have been prepared. 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 per square inch, taking into account the height Keep an eye on the pressure over time and change the heat as needed to keep it at 10 pounds. .
- After 25 minutes, take it off the heat and let it cool down until the pressure gauge reads “0.” Note: Change the time based on your elevation using the USDA’s canning guide.
- Remove from canner and cool 12-24 hours.
- Label and store for up to one year.
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FAQ
Can you can French style green beans?
Are French style green beans the same as green beans?
Can green beans be water bath canned?