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.
Green beans are a popular vegetable to grow in home gardens and preserve for year-round enjoyment. When it comes to canning green beans, using a pressure canner is essential to safely preserve them at home.
Why Pressure Canning is Necessary for Green Beans
Green beans have a low acidity level making them prone to growing dangerous bacteria if not canned properly. The only safe methods for canning green beans are pressure canning or pickling them.
Pressure canning green beans allows them to be shelf stable and safe to eat for up to a year. The high heat and pressure achieved in a pressure canner kill any bacteria or spores that could lead to food poisoning or spoilage. This makes home-canned green beans as safe as commercially canned varieties.
Alternatives to Pressure Canning for Green Beans
While pressure canning is the recommended method for canning green beans there are a couple alternatives
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Pickling: Adding a vinegar brine increases the acidity of green beans, allowing them to be safely processed in a water bath canner. Pickled green beans can be stored up to a year but will have a tangy, pickled flavor.
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Freezing: Blanching and freezing green beans retains more nutrients than canning. Frozen beans will keep about a year in the freezer but take up more storage space than canned beans.
Tips for Pressure Canning Green Beans
Follow these tips for safely pressure canning green beans at home:
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Use a tested recipe and follow instructions precisely for processing time at your altitude. This ensures the beans reach the proper internal temperature to destroy bacteria.
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Inspect jars and lids carefully for defects before using. Use new lids each time to ensure a proper seal.
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Allow the pressure canner to vent for 10 minutes before closing the vent to pressurize. This removes air from the canner that could prevent adequate heat circulation.
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Let the canner depressurize naturally. Do not rush the cooling process by placing the canner under running water. This can lead to seal failures.
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After processing, allow jars to rest undisturbed for 12-24 hours before testing seals. Avoid tipping or inverting hot jars immediately after canning.
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Check all jar seals after resting. Refrigerate any unsealed jars and use within a few days.
Enjoy Safely Canned Green Beans
Following proper pressure canning methods allows you to enjoy clean, crisp green beans straight from the jar anytime of year. The satisfaction of preserving summer’s bounty and feeding your family from your own pantry makes the extra effort worthwhile.
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.
Watch how to can green beans.
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How To Pressure Can Green Beans 52 Weeks of Canning
FAQ
Can you safely can green beans without a pressure canner?
Why do green beans need to be pressure canned?
Do you have to can green beans in a pressure cooker?
What vegetables don’t have to be pressure canned?
Can you can green beans with a pressure canner?
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. 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.
Are canned beans healthy?
Some canned beans are usually added with salt or other seasonings. Make sure you choose the ones that has no added salt, sugar or any other seasoning to prevent over consumption of salt in your diet.
What is the pressure canning time for green beans?
The standard time for canning green beans is to process them for 25 minutes at 11 pounds of pressure. Be sure to adjust this time for altitude, if necessary. Do green beans need to be blanched before canning?
How do you pressure can green beans?
Pressure canning green beans is the perfect way to capture the fresh taste of summer for great meals in the winter! Wash green beans in cold water. Remove ends and cut or snap into bite sized pieces. Follow your canner instructions on how much water to add to your canner for processing. Prepare quart canning jars by washing in hot water.