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.
Pressure canning is one of the most effective ways to preserve foods like green beans and potatoes for long-term storage. By processing the jars under high heat and pressure, the canning process destroys bacteria and inactivates enzymes that cause spoilage. This allows you to store home-canned goods on the shelf for up to a year while maintaining quality and taste.
When pressure canning green beans and potatoes, following proper processing times is crucial to ensure safety and quality. The exact time needed depends on the pressure level, jar size, and elevation. Under-processing can lead to spoiled food or the risk of botulism, while over-processing causes a loss of texture, flavor, and nutrients.
Factors that Affect Processing Time
Several key factors impact how long you need to process green beans and potatoes in a pressure canner
Pressure Level
Canners operate at different pressures depending on the model. Follow the manufacturer’s directions for your specific canner. The standard pressure levels are:
- 10 pounds of pressure (psi) for dial-gauge canners
- 11 psi for weighted-gauge canners
Higher pressure equals higher temperatures and faster processing times. You must adjust times based on the psi your canner operates at.
Jar Size
The USDA provides canning times for both pint and quart jars. Quart jars require longer processing as it takes more time for the heat to fully penetrate larger quantities and jar sizes.
Altitude
At higher elevations above 1,000 feet, atmospheric pressure is lower so water boils at lower temperatures. Since canning relies on sustained heat, you must can for longer at high altitudes according to adjusted processing times.
Recommended Processing Times
Here are the current USDA-verified processing times for safely canning green beans and potatoes in a dial-gauge pressure canner at different altitudes and jar sizes
At 0 – 1,000 feet
- Pint jars – 20 minutes
- Quart jars – 25 minutes
At 1,001 – 3,000 feet
- Pint jars – 25 minutes
- Quart jars – 30 minutes
At 3,001 – 6,000 feet
- Pint jars – 30 minutes
- Quart jars – 35 minutes
Above 6,000 feet
- Pint jars – 35 minutes
- Quart jars – 40 minutes
At sea level to 1,000 feet elevation, the standard processing time is 20 minutes per pint and 25 minutes per quart. For every additional 1,000 feet of elevation, you must add 5 minutes to the processing time for that jar size.
Step-by-Step Guide
Follow these basic steps for properly pressure canning green beans and potatoes
-
Wash and sterilize the jars, lids, and bands. Inspect for any cracks or defects.
-
Prepare your green beans and potatoes. Wash, trim, and cut into desired sizes.
-
Pack the produce into the sterilized jars leaving 1-inch headspace. Add a teaspoon of salt to each pint or quart jar if desired.
-
Pour boiling water over the produce leaving a 1-inch headspace. Remove any air bubbles with a non-metallic utensil.
-
Wipe the jar rims with a clean, damp cloth. Center lids on jars and screw bands on fingertip tight.
-
Place filled jars on the rack in the pressure canner. Add 2-3 inches of water to the canner.
-
Secure the lid on the canner. Allow steam to vent for 10 minutes before closing the vent pipe.
-
Once pressurized, start timing based on the recommended processing time for your altitude and jar size.
-
When time is up, turn off the heat. Allow the canner to depressurize and cool before removing jars.
-
Check seals, label jars, and store in a cool, dry place up to 1 year.
It’s important to vent the canner as directed since air pockets can prevent adequate heat penetration. After processing, don’t rush cooling by running cold water over the canner. The jars need to depressurize naturally to seal properly.
Always use current USDA-approved recipes and processing times for home canning. When in doubt, it’s better to err on the side of over-processing to eliminate any food safety risks when pressure canning green beans, potatoes, and other low-acid foods.
Frequently Asked Questions
Get answers to some common questions about pressure canning green beans and potatoes below.
How do I know my pressure canner reached the correct psi?
Follow your canner instructions to reach the proper pressure level. On dial-gauge models, the needle will rise to and hold at the target psi. For weighted gauges, the indicated weight will begin rocking or jiggling when pressurized.
What if I don’t have enough jars for a full canner load?
You need to adjust processing time if canning less than a full load. For example, cut the time by half for 1 to 5 pint jars. Canning just 1 jar requires processing for the full time.
Can I double or triple the processing time for more tender results?
No, overly long processing times can lead to a significant loss of texture and nutrients. Always stick to the verified USDA guidelines for the best quality preserved foods.
Is it okay to use larger wide-mouth pint and quart jars?
Yes, you can safely use wide-mouth jars of the same size. Simply follow the recommended processing times for regular mouth pint or quart jars based on your altitude.
What causes siphoning and how do I prevent it?
Siphoning occurs when liquid boils out during processing. To prevent, make sure to leave adequate headspace and allow the canner to fully vent for 10 minutes before closing the vent pipe.
Can I reuse lids after pressure canning?
Lids are designed for one-time use only. The sealing compound softens during processing to create an airtight seal. Reusing lids greatly increases your risk of seal failures and spoilage.
Following the proper guidelines takes the guesswork out of pressure canning green beans, potatoes, and other low acid foods. Take care to vent, pressurize, process fully, and cool the canner according to instructions for safely preserved foods your family can enjoy for up to a year after canning.
Watch how to can green beans.
I hope you make this recipe and put some food on your table. Share your thoughts and give this recipe stars to let other people know how much you love it. This helps show others that this is a recipe they, too, can make, enjoy, and love!.
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.