Pressure Canning Green Beans

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As we're nearing the end of gardening season, you might be wondering what to do with all your vegetables. One sure fire way to keep your produce good through the winter is to can vegetables. There are two methods of canning - pressure canning and water bath canning. Water bath canning is used to pickling or acidic foods, but pressure canning can be used for everything. Since we are talking about green beans today, we will need to use pressure canning (Botulism is a risk for non-acidic foods).

What You Will Need:
Quart or Pint Jars
Jar Lids
Canning Salt
Pressure Cooker
Large Pot
14 Pounds Beans (7 Quarts)
9 Pounds Beans (9 Pints)


Prep Work

  1. Wash beans in cold water and clean of all impurities (bug holes, dirt, etc.) 
  2. Snap or cut beans to desired size. We left ours full size, but 2" pieces work great as well.
  3. Wash jars/lids with warm soapy water. Rinse. Leave in hot water bath until packing.  

Canning

Cold Pack
This may also be known as a raw pack and consists of packing uncooked/un-blanched beans.
  1. Fill jar tightly with beans. Leave ~ 1" headspace.
  2. Add 1/2 tsp salt if desired (only for taste)
  3. Pour boiling water over beans leaving your 1" headspace.
  4. Remove air bubble by using rubber spatula or butter knife in jar. Press lightly on beans to release bubbles.
  5. Wipe rims and place clean lids on jars.
  6. Place jars in pressure canner and process with pressure canner instructions.
  7. Remove jars from pressure canner.
  8. Allow to cool for 24 hours.
  9. Tighten lids and store in cool, dark area (pantry, basement)

Hot Pack
  1. Cook beans ~5 minutes
  2. Drain beans
  3. Fill jars tightly with cooked beans, leaving 1" headspace.
  4. Add 1/2 tsp salt if desired.
  5. Add boiling water, leaving 1" headspace.
  6. Remove air bubble by using rubber spatula or butter knife in jar. Press lightly on beans to release bubbles.
  7. Wipe rims and place clean lids on jars.
  8. Place jars in pressure canner and process with pressure canner instructions.
  9. Remove jars from pressure canner.
  10. Allow to cool for 24 hours.
  11. Tighten lids and store in cool, dark area (pantry, basement)





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