how to can green beans
When planning a garden, green beans are a staple for us to plant every few years. Here are our tips and tricks on how to can green beans.
Green beans are canned using a pressure canner. They require 20 minutes of processing for pints and 25 for quarts. You can put salt in the jars too (we tend to season while cooking instead).
Green beans can be grown, from a farmers market or straight from the store. You’ll want to wash them (by soaking in water).
We’ve created a video with instructions on how we did this.
What you need:
Green beans, washed
steralized seals & bands & jars
knife & various bowls
salt, optional (1/2 teaspoon per pint, 1 teaspoon per quart)
Wash the beans in water. Rinse green beans and place in water while cutting up green beans.
Take or more green beans and cut the ends. As with any canning, cut out any blemishes or undesirable portions that may not be suitable to eat. If you would not eat it fresh, don’t can it.
Cut the beans in to about 2 inch pieces and place into a bowl and cut all your beans. OR, you can cut the beans and place into sterilized jars. Pack the jars well as the beans will move around when processing and make space.
Using a funnel helps in aiming well into the jar.
Once the jars are filled with beans, add water, leaving 1″ head space.
Wipe the jar rims with a clean wet towel.
Place a sterilized wet seal on each jar and hand tighten a band around each filled jar.
Place the jars into the canner. Fill the pressure canner with water so that the water is 2 inches above the jars. You can also use a pitcher to fill the canner so you are not carry a heavy canner over to the stove.
Place the top of the canner on and turn on medium heat.
pressure canning the beans
Once the pressure gauge gets to 10 pounds, you will want to maintain that pressure for 20 minutes for pints and 25 minutes for quarts.
Turn off the burner and allow the canner to cool down and the pressure to go to zero.
Allow the canner to sit for 5 minutes to cool.
Carefully remove the top (use pot holders as there is sometimes steam so hot it can burn).
Have a towel on the counter. Pull the jars out using your canning utensils and remove excess water on top. Place jar on towel and allow to cool.
Once cooked, use a maker to write the date and what is in the jar.