If you want to learn how to use a pressure canner, green beans are a good first food to can. It’s a very beginner friendly project.
You can pick or buy fresh green beans. Cut them into any length you like (I like about 2 inches), put them in a jar, and process them in a pressure canner. Green Beans can be processed either hot or raw pack. I include full, step-by-step pressure canning instructions below.
This pressure canning page has more detailed information on how to use one. Read the step-by-step instructions on how they work before you start this project. It will help you to know how to set up and prepare all your canning equipment.
If you are really afraid and don’t know how to get past that… check out this video workshop. Afterwards you’ll be confident and ready to start filling your pantry.
As a homesteader, I’m always looking for ways to preserve the bounty from my garden Canning green beans is one of my favorite ways to stock up the pantry with this classic side dish to enjoy all year long While you can hot pack green beans, I prefer cold packing them. The texture stays crisper and the beans retain more flavor. But cold packing requires more time – so how long should you cold pack green beans before processing jars?
When canning green beans using the cold pack method, it generally takes 30-45 minutes to properly cold pack the jars before they are ready for the canner. This ensures the beans are fully heated through while still retaining maximum crispness. Here’s a detailed overview of the entire cold pack canning process for green beans so you can get an idea of the timing.
Selecting Green Beans
Choose snap beans that are tender and crisp. More mature beans will be stringy and fibrous. The best beans for canning are around 3-6 inches long – both whole and cut beans work. Wash the beans and trim the ends. Remove any strings along the seam of the bean if necessary.
Prepping the Beans
The beans can be canned whole or cut into 1-2 inch pieces. I usually cut mine so they are easier to spoon from the jar. Leave beans whole if you want a decorative look.
Blanching the Beans
Blanching is a quick pre-cook in boiling water. For cold packing, blanching partially cooks the beans just until they start to brighten in color. Blanching times are:
- Whole beans: 3 minutes
- Cut beans: 2 minutes
Use a blanching basket or sieve to immerse the beans in boiling water for the timed blanch. Then immediately submerge in ice water to stop the cooking. Drain well.
Loading the Jars
Pack the drained green beans tightly into sterile canning jars, leaving 1 inch of headspace. The beans should be packed all the way to the top of the jar, as they will shrink down during processing.
I find wide mouth quart jars easiest to load the beans into. Pint jars also work well. Getting the beans packed in tightly is the most time consuming part of the cold pack method.
Adding Liquid
Pour boiling water, brine or broth over the beans, again leaving 1 inch of headspace. Water is fine, but brine or broth adds flavor. Bring the liquid to a boil before pouring.
A simple brine is made with 1/2 tsp salt per pint of water or 1 tsp per quart. Chicken or vegetable broth also works nicely.
Removing Air Bubbles
Slide a thin plastic utensil around the inside of the jar to release any trapped air bubbles. Add more hot liquid if needed to maintain the headspace.
Sealing the Jars
Wipe the rims with a clean, damp cloth or paper towel. Place pre-heated lids on the jars and screw on bands just fingertip tight – do not over tighten.
Processing the Jars
Place the filled jars in a canning rack and lower into a canner or pot filled with enough simmering water to cover the tops of the jars by 1-2 inches.
Process pint jars for 10 minutes at 0-1,000 feet altitude, 15 minutes at 1,001-6,000 feet, and 20 minutes above 6,000 feet.
For quart jars, process 15 minutes at 0-1,000 feet, 20 minutes at 1,000-6,000 feet, and 25 minutes above 6,000 feet.
After processing, turn off the heat and allow the canner to sit untouched for 5 minutes before removing the jars.
Cooling and Storing
Set the jars on a towel or rack, allowing space between the jars for air circulation. Let them sit undisturbed for 12-24 hours.
Check that all jars have sealed properly by pressing on the center of the lid. It should not pop up or down.
Label sealed jars with content and date. Store in a cool, dark place for up to a year.
So to summarize, counting prep and processing time, you should expect the entire canning process for cold pack green beans to take:
- 1 hour for 7 quart jars
- 1.5 hours for 10 quart jars
- 2 hours for 14 quart jars
Much of this time is hands-off while the beans process in the canner. So the active time you need to spend is about 30-45 minutes prepping, blanching, packing and loading the jars before you start the canner.
The advantage of cold packing over hot packing is that the beans retain their crunch, bright green color and fresh flavor. Since the beans are only warmed until slightly cooked, rather than boiled fully soft, the texture fares much better. Yes, it takes more time up front. But the reward of enjoying tender-crisp, garden-fresh green beans all year is well worth it!
Canning Green Beans Tips & FAQs
-No, this is for water only. -No sorry but you can’t add bacon. Add your bacon to the beans as you open the jar. -The salt is optional so if you want to leave it out you can. We prefer to salt our veggies.
Sure! Yes you can can beans in half pints. However you don’t cut the time short. There are no tested methods for half pints. Even though it makes sense, half the time might not be enough for the heat to fully heat the jar. You want to process it for the jar size up. If you want to make half-pints for a friend (who probably only needs one serving, which is a great idea), follow the steps for the pint-sized jar. You might want to try a batch and see how it turns out. It might be a little softer than what you prefer. Do a batch to see if you and your friend like it. I don’t think it will be too mushy.
When canning green beans, you must process them in a pressure canner. These directions are for pressure canning. Don’t get this confused with a water bath. You must process in a pressure canner. Please Note: Yes, I know I just said the same thing 3 times. It is that important. I have had many questions regarding canning green beans. Every one of them had to do with wanting to can green beans in a water bath. Not surprisingly, I do not give these instructions. Click here to find an article explaining why I don’t recommend a waterbath.
If you store canned foods in the right way (cool and dry), the NCHFP says they should last about a year. But don’t throw your food away if it has been more than a year. Check this article to read more about expiration dates for home-canned food here.
- 14 pounds Green Beans
- Canning Salt optional
- First, get your jars ready and heat up the water in the canner. It should be hot in the canner but not boiling when the jars are ready to be done. If you have never used a pressure canner before, this article has all the information you need. With more information and step-by-step instructions on how to use a pressure canner
- Rinse beans in cold water. Snap beans to desired size.
- Add canning salt to jars (1/2 tsp. for pints, 1 tsp. for quarts). Pack beans tightly into jars.
- Fill jar with clean boiling water, leaving 1” headspace.
- Remove bubbles. Wipe the rim clean and place on seal and ring.
- Place jar in the warm canner. Proceed to fill all jars.
- Process in a pressure canner according to the instructions below.
- Wash the beans under cold water and cut them into the size you want.
- Put beans in a pot of boiling water. Boil 5 minutes.
- Add canning salt to the jar (1/2 tsp. for pints, 1 tsp. for quarts).
- Pack beans loosely into jar (don’t squish).
- Cover with clean boiling water, leaving 1” headspace.
- Take out the bubbles, clean the edges, and then put on the seal and ring.
- Place jar in the warm canner. Proceed to fill all jars.
- Process in a pressure canner according to the instructions. Processing time is listed below. Be sure to adjust for your altitude.
Canning Green Beans: Extended, Step-By-Step Directions
For 7 quarts of beans, you will need about 14 pounds of beans. For 9 pints, 7 pounds of beans will do.
Wash beans in cold water and snap them to the desired size. To snap them just means to break off the ends and break into pieces. I’ve also heard it called “snitting. ” I bet there are all kinds of terms folks use for snapping beans.
You can leave the pieces longer if you want, but I prefer to snap them into 2-inch pieces. They fit in the jars much better. I always just break them by hand. My teen sons have been know to pull out some scissors as they thought it went quicker. If they are doing it, I didn’t care, just so the job got done!.
Cold Pack Green Beans Canning
FAQ
How do you cold pack green beans for canning?
Is it better to cold pack or hot pack green beans?
How do you cold pack canning?
How do you cold pack green beans?
To cold-pack can green beans, choose young, fresh beans and wash them thoroughly. Pack them into sterilized jars and cover them with boiling water, leaving 1 inch headspace. Place the jars in the canner and process pints for 20 minutes and quarts for 25 minutes, adjusting for altitude accordingly. Is It Better to Hot Pack or Cold Pack Green Beans?
Can you freeze refried beans?
Freezing refried beans is a simple and practical solution for dealing with leftovers. You can reheat them on the stove or in the microwave.
How long does it take to can green beans?
Altitude and pressure per canner type for cold pack canning green beans: Process pint jars for 20 minutes and quarts for 25 minutes. Once the processing time is over, turn off the heat and allow the canner to cool down undisturbed and depressurize to zero naturally. Remove the jars using a jar lifter and let them cool completely.
Why do green beans need to be cold packed?
Cold packing helps retain the flavor and texture of green beans. Cold packing is an easier and quicker method of canning green beans. Not cooking the beans helps to preserve more of the nutrients.