Canning green beans
How to Can Green Beans
Canning green beans is a great way to preserve their freshness and flavor while ensuring you have a nutritious option on hand throughout the year. Follow these steps for pressure canning green beans safely.
Supplies Needed
Fresh green beans
Water
Canning jars (pint or quart size)
Canning lids and rings
Pressure canner
Jar lifter
Ladle
Clean cloth
Preparation
Wash and Sort Beans: Start by washing the green beans thoroughly. Remove any damaged or bruised beans, and trim the ends. Cut them into preferred lengths—typically 1 to 2 inches.
Blanch the Beans: Blanch the green beans in boiling water for about 3 minutes. This step helps preserve color, flavor, and texture. After blanching, immediately transfer the beans to an ice water bath to stop the cooking process. Drain well.
Canning Process
Prepare Jars: Sterilize your canning jars by boiling them in water for 10 minutes or running them through a dishwasher. Keep them warm until ready to use.
Fill Jars: Pack the blanched green beans into the prepared jars, leaving about 1 inch of headspace at the top. If desired, you can add ½ teaspoon of salt per pint or 1 teaspoon per quart for flavor.
Add Water: Pour boiling water over the packed green beans, maintaining the 1-inch headspace. Remove any air bubbles by running a clean knife or a bubble remover around the inside edges of the jar. Wipe the rims of the jars with a clean cloth to ensure a proper seal.
Apply Lids and Rings: Place the canning lids on top of the jars and apply the rings. Tighten the rings until they are fingertip tight—do not overtighten.
Canning
Prepare the Canner: Add water to the pressure canner according to the manufacturer's instructions, usually about 2 to 3 inches. Heat the water to a simmer.
Load the Canner: Using a jar lifter, carefully place the filled jars into the canner. Make sure they are not touching each other and are spaced evenly.
Seal and Process: Close the lid of the pressure canner and bring the pressure to the recommended level (generally 10-15 pounds, depending on your altitude and the specific guidelines). Process pints for 20 minutes and quarts for 25 minutes at the appropriate pressure.
Cool Down: Once the processing time is complete, turn off the heat and allow the canner to depressurize naturally. Once the pressure has dropped, carefully remove the lid and let the jars cool for a few minutes.
Check Seals: After the jars have cooled for 12-24 hours, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed. If the lid flexes, refrigerate that jar and use the contents within a few days.
Store: Label your jars with the date and store them in a cool, dark place. Properly sealed jars can last for a year or more.
Follow these steps to successfully can your green beans, providing yourself with a delicious, home-preserved vegetable option throughout the year.