The best way to keep homegrown green beans fresh for a long time without the added chemicals that are in store-bought vegetables is to can them the old-fashioned way. It’s easy to pressure can fresh summer green beans with this step-by-step guide. You and your family will be able to enjoy them all year.
This post contains some affiliate links. If you make a purchase after clicking a link, sometimes I earn a small commission. However, there is no additional cost to you. Please read the disclosure policy for more information.
Home canning green beans using a hot water bath allows you to preserve fresh beans to enjoy all year round. But how long should you process pint or quart jars of green beans in a water bath canner? Read on for a guide to safe home canning times for green beans.
Is Hot Water Bath Canning Safe for Green Beans?
Green beans are a low acid vegetable, meaning they have a pH higher than 4.6. This puts them at risk for growing the bacteria Clostridium botulinum if not processed correctly.
The USDA and other agencies recommend pressure canning for green beans, which exposes them to 240°F temperatures to kill bacteria. However, many home canners successfully use a hot water bath for processing if done properly.
To make hot water bath canning safe for green beans:
- Add an acidifier like vinegar or lemon juice to each jar before processing
- Use a long processing time of 30+ minutes at a rolling boil
- Only use USDA-approved recipes from trusted sources
- Check seals and boil any jars that did not seal before eating
Steps for Hot Water Bath Canning Green Beans
Follow these steps for safe hot water bath canning:
-
Wash and sterilize pint or quart jars; wash lids and bands
-
Wash fresh green beans trim ends, cut into pieces if desired
-
Pack raw beans into hot jars within 1 inch of top
-
Add acidifier salt water. leaving 1⁄2 inch headspace
-
Wipe jar rims, apply lids and bands finger tight
-
Process in boiling water bath for recommended time based on altitude
-
Remove jars, allow to cool undisturbed for 12-24 hours
-
Check seals, reprocess unsealed jars, store sealed ones in cool, dark place
Processing Times for Hot Water Bath Canning
Recommended processing times at different altitudes:
Pints
- 0-1,000 ft: 30 min
- 1,001-3,000 ft: 35 min
- 3,001-6,000 ft: 40 min
- Above 6,000 ft: 45 min
Quarts
- 0-1,000 ft: 35 min
- 1,001-3,000 ft: 40 min
- 3,001-6,000 ft: 45 min
- Above 6,000 ft: 50 min
Increase time by 5 minutes if using a dial-gauge pressure canner instead of a weighted-gauge model.
Always start timing when the water comes back to a rolling boil. Add more boiling water if needed to keep jars submerged.
Tips for Successful Hot Water Bath Canning
Follow these tips for best results:
-
Use fresh, firm, crisp beans. Avoid old, limp, or spoiled beans.
-
Add 1 tablespoon lemon juice or vinegar per pint; 2 tablespoons per quart.
-
For flavor, add salt, pepper, herbs or garlic to each jar.
-
Pack beans loosely, leaving 1 inch of headspace. Don’t overfill jars.
-
Keep water boiling vigorously during entire processing time.
-
Allow jars to seal and cool undisturbed for 12-24 hours.
-
Label sealed jars with contents and processing date. Store in cool, dark place.
-
Refrigerate and use within days any jars that don’t properly seal. Reprocess unsealed jars.
What Causes Sealing Failures?
If jars fail to seal, it could be due to:
-
Food particles or oils on jar rims
-
Not tightening bands properly before processing
-
Processing time too short for altitude
-
Fluctuations or drop in water temperature
-
Issues with the jar, lid or band condition
-
Allowing jars to cool too quickly after processing
Carefully reprocessing unsealed jars with new lids in most cases will produce a good seal. Always check seals before storing.
Ensuring Quality and Safety
To ensure safety and quality:
-
Inspect jars before use – no cracks, chips, rust, or defects
-
Use only Mason-type jars made for home canning
-
Follow USDA-approved recipes from reliable sources
-
Never eat food from unsealed jars or food that shows signs of spoilage
-
Store properly in cool, dark place; use within 1 year for best quality
With proper prep, processing times, and storage, you can safely can fresh green beans at home using a hot water bath!
Step-by-Step Guide to Canning Green Beans the Old-Fashioned Way:
Break off the ends of the green beans and cut them into one- to two-inch pieces, or any size you like. Wash the beans twice in a clean, germ-free sink by putting them in and then putting them through a strainer.
Clean the jars: There are several ways to clean jars, but I like to put my jars and rings in the dishwasher and run them through the sterilizing cycle. The jars are still hot when I take them out of the dishwasher after the round is over. To sterilize the jars another way is to put them in a large pot of water and slowly bring it to a simmer for 10 minutes. Keep the jars in the hot water until they are ready to pack and fill.
Prepare the brine: In a large stock pot, bring water to a boil over high heat. Once it boils, reduce to medium heat and keep the water hot until you’re ready to use.
To get the lids ready, heat water in a small pot over low heat and put the lids in it to sterilize them. Keep the lids hot until ready to use. Always use new lids so the jars will seal properly.
Pack the jars: Carefully remove a sterilized jar from the simmering water using the jar lifter. Put a lot of green beans in the jar and press down on them to make sure they are full. This is called the raw pack method. Leave about an inch of space between the rim and the top of the beans once they are all in the jar. This is called “headspace.” Repeat this process with the other jars and beans.
Water and canning salt should be added. Add 1 teaspoon of canning salt to the top of each jar of beans. Only use canning salt. If you use pint jars, only use ½ teaspoon of canning salt. Then, using a ladle and canning funnel on top of the jar, add boiling water. Make certain the beans are fully covered while maintaining an inch of headspace.
Get rid of air bubbles: Gently tap the jars on the palm of your hand to get rid of any air bubbles that are stuck in the beans. You can also run a bubble popper around the inside of the jar slowly to help get rid of any air that is stuck.
To seal the jars, wipe the rim of each one with a clean, damp cloth or paper towel to get rid of any leftover food. This will help ensure your lids will seal properly. Put the lids on top of each jar using tongs or a magnetic lid lifter. The lids should be in water that is slow to simmer. Hold the jar with a cloth because it will be hot, and screw on the metal band until it is just snug enough to touch. Avoid overtightening the rings.
Process the jars: Place a trivet on the bottom of your pressure canner, and using the jar lifter place the jars in the pot. The pot should have about 2 inches of water in the bottom. Following the instructions of your pressure canner, pressure can your jars at 15 pounds pressure for 25 minutes for quart jars and 20 minutes for pint jars. Pounds of pressure and processing time can vary for higher altitudes. The National Center for Food Preservation has some helpful resources for pressure canning guidelines, including how to find your altitude.
After the jars have been processed: After the jars have been processed, turn off the heat and leave the pressure canner alone to drop all the way to zero. Next, use hot pads to carefully take off the pressure canner’s lid, because the steam will still be very hot. Remove the hot jars using jar tongs and place them on a cooling rack. Let sit undisturbed for 12-24 hours and listen for the lids to pop.
After the jars have been chilled for 12 to 24 hours, check the seals. Press down on the middle of the lids to make sure they don’t bend up and down. Any unsealed jars should be refrigerated and consumed within a few weeks.
Store and enjoy: Label your sealed jars with the date and store them in a cool, dark place. Allow them to sit for a few weeks before opening them.
NOTE: Follow the directions for your pressure cooker, because each one is different.
The Charm of Old-Fashioned Canning
Keeping your own food for a long time might seem like a lot of work in this day and age of many conveniences. On the other hand, preserving your own foods gives you a great sense of accomplishment and satisfaction because you know you helped keep what you eat safe. You can also honor the people who came before us, like my grandmother and my husband’s grandmother, who had to can their own food because they had to.
If you want to learn how to preserve food, the old-fashioned way of canning green beans is quite simple.
Canning green beans/ Both methods
FAQ
How do the Amish can green beans?
How long can you soak green beans in water?
How long do you scald green beans?
Can You water bath can green beans?
If you ever want to water bath can your pickled green beans for extended storage, you must use a particular vinegar. Your vinegar must have a minimum of 5% acid concentration. The acidity keeps your home-canned goods safe and prevents them from damaging. The runtime for your home-canned goods is affected by your altitude.
How long do you process green beans in a water bath Canner?
Place the jars on a towel to cool and seal. How long do I process green beans in a water bath canner? The processing time for green beans in a water bath canner can vary based on altitude and jar size. In general, pint jars should be processed for about 20 minutes, while quart jars may need up to 25 minutes.
How do you cook green beans in a jar?
Bring a large pot of water to a boil, and add the green beans. Boil for 2-3 minutes, then remove the beans and immediately plunge them into a bowl of ice water to stop the cooking process. Wash your jars, lids, and bands in hot, soapy water, rinse them well, and keep them warm until ready to use.
Can you mix green beans and yellow beans in a water bath Canner?
Yes, you can mix green and yellow beans together when canning. The process remains the same as canning green beans alone. 10. How many jars can I process at one time in a water bath canner? The number of jars you can process at once depends on the size of your water bath canner.