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 green beans at home is a time-honored tradition for many people. While the canning process cooks the beans enough to be shelf-stable, home canned green beans still need to be prepared before eating for best texture and flavor. With a few simple techniques, you can take those home preserved green beans from the jar to a delicious side dish in no time.
Get Your Beans Ready
Start by taking your sealed jar of home canned green beans out of storage. Check that the lid is still vacuum sealed and has not popped up, which would indicate spoilage. Give the jar a wipe to remove any dust or dirt.
Carefully open the jar, being cautious of any trapped pressure. Pour the green beans into a colander or strainer set in the sink. Rinse the beans with cool water and pick through them to remove any discolored or questionable looking ones.
Know Your Liquid Options
A unique aspect of cooking home canned vegetables is the canning liquid. This liquid contains a lot of concentrated flavor from the beans. You have two options for how to handle it:
-
Drain it: Draining the liquid entirely will give you more control over the seasonings. This works well if you want to add flavors like bacon or garlic.
-
Reserve some Setting aside a portion of the liquid to add back allows you to retain some of the preserved flavor Use about half of the total amount
Either option can work well. Taste the liquid first to determine if you want to include any
Cook the Beans
Once prepped, you are ready to cook the beans. This can be done either on the stovetop or in the oven.
Stovetop Method
Pour the green beans and the reserved half of the canning liquid into a skillet. Add butter, onion powder, salt and pepper. Simmer, uncovered and stirring occasionally, until almost all of the cooking liquid has evaporated. Taste and adjust seasonings if necessary.
Oven Method
Preheat oven to 400°F. Place drained green beans in a casserole dish. Toss with olive oil, salt, and pepper. Roast for 10-15 minutes, stirring halfway, until heated through and starting to crisp around the edges. Sprinkle with parmesan cheese in the last 2 minutes if desired.
Flavor Boosters
Beyond basic salt and pepper, you can add other flavors to amp up home canned green beans:
- Minced garlic
- Crumbled bacon
- Grated Parmesan cheese
- Lemon juice
- Cajun seasoning
- Soy sauce or teriyaki
Experiment to find your favorites! The beans tend to readily soak up added flavors.
Serve and Enjoy
Once heated through and seasoned, the beans are ready to serve. Here are some tasty ways to complete the dish:
- Serve warm as a side dish with buttered breadcrumbs on top.
- Toss with pasta and tomato sauce for an easy bean casserole.
- Layer in a dish with smoked sausage and bake until bubbly.
- Top a green salad with chilled leftover beans.
- Puree beans with chicken broth for a quick soup.
The possibilities are endless! Home canned green beans are also terrific for use in baked casseroles, soups, pasta salads and more. With a little creativity, you can transform your jarred garden beans into all sorts of new dishes.
Canning your own green beans enables you to preserve the fresh, seasonal flavor all year long. Don’t let those jars sit forgotten in the pantry. Follow these tips for how to cook home canned green beans so you can fully enjoy their wonderful homemade taste. Let your preserved garden bounty shine!
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.
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!.
EASY Canned Green Beans Recipe – how to cook canned green beans
FAQ
How long do you boil home canned green beans?
Should you drain canned green beans before cooking?
Do you just heat up canned green beans?
How do you get the canned taste out of canned green beans?
Can you cook green beans with canned beans?
The trick to making perfectly cooked Southern-style green beans with canned beans – the beans don’t fall apart but taste like they’ve cooked all day! Cut bacon into small pieces then cook until very crispy in a wide pot or skillet (see first two notes). Using a slotted spoon, remove bacon from pot and set aside.
Can you eat canned green beans?
Canned green beans – this recipe calls for a can of drained cooked beans (not fresh green beans) preserved in water. These can be eaten as is, but adding extra flavor to them and cooking them for a few minutes really adds to their great taste. Look for plain unseasoned beans as you will be adding flavor to these. Onion powder – add so much flavor.
How long do you simmer canned green beans?
Grandma’s canned green beans recipe calls for simmering the beans for 30 minutes to one hour, uncovered and stirring occasionally. Add all of the ingredients to a stock pot, stir them to combine, and bring the mixture to a rolling boil. Reduce the heat to a simmer.
How do you cook home-canned green beans?
To cook home-canned green beans, you can choose between boiling, steaming, or sautéing them. Boiling the green beans is a common method that involves simmering them in water until they reach your desired tenderness. Steaming the green beans is another option, which allows them to retain more of their nutrients.