Pressure Canning Green Beans: An Easy Step-By-Step Guide | Don’t Be Scared of the Pressure Canner!
Canning green beans is a perfect way to keep a summer staple in the home throughout fall and winter months. Beans are the perfect holiday side dishes, great in stews and other winter time dishes.
Growing up my mother always planted several rows of green beans.
I remember picking them with her each summer and placing them in large silver bowls until the beans heaped over the tops. We’d bring them inside, put on one of our favorite classics, like 7 Brides for 7 Brothers, Heidi, or The Sound Of Music, and spend a good few hours snapping peas.
From there my mom would take them into the kitchen, pack each jar, and spend the afternoon canning. We’d be set with many beautiful jars of green beans in our pantry for the fall and winter ahead.
It was always comforting walking into the pantry and see the jars lining all the shelves. A rainbow of colors encased in glass.
Pressure canning is the preferred method for safely canning low-acid foods
These include vegetables, meats, fish, and poultry. This method is achieved through the application of pressurized steam. The pressurized steam is necessary to reach a higher temperature that destroys bacteria present in the low-acid foods, preventing the growth of botulism.
I understand that pressure canning can seem intimidating.
However, whenever I am intimidated about something or concerned with how it works I go to the source. Although there are many resources online sharing how to use a pressure canner, the best resource is the canner instructions itself.
Each pressure canned comes with comprehensive and easy-to-follow instructions that make the entire process accessible and understandable to even the most novice of home canners. I would not recommend purchasing a pressure canner used. Especially if you’re new to the process with little experience. You want to be confident the seals work and the canner can come to pressure.
Begin with a good investment and knowledge that it’s ready to go. With guidance and knowledge, pressure canning can be a fun and rewarding experience.
I recommend the Presto 23-Quart Induction Compatible Pressure Canner
Why sometimes you must pressure can, and what is okay to water bath can
Water bath canning is only used to safely can acid foods. These include fruits, acidic tomatoes, jams and jellies, and relishes. The boiling water does not reach the temperatures necessary to destroy botulism-causing bacteria, but it does destroy yeast, mold, and some bacteria. Therefore, this method is appropriate for high-acid foods that can easily be acidic enough to prevent the growth of dangerous bacteria.
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Canning Green Beans
Canned Green Beans
Pressure canned green beans are an easy and flavorful way to enjoy these summertime staples all year long. Great for side dishes, casseroles, salads, and more, and with a long shelf life, they are a great staple for busy families.
Ingredients
- Fresh green beans
- Canning salt
Instructions
1. Gather fresh, unwashed green beans, a pressure canner, lid, and jars.
2. Wash and sort the beans, discarding any spoiled ones.
3. Trim and cut the beans into 1-inch pieces
4. Pack the beans into a jar leaving ½-inch headspace. You can do this in quart or pint jars.
5. Add 1 teaspoon of salt per pint jar.
6. Fill the jar with boiling water, leaving ½-inch headspace.
7. Release air bubbles by running a rubber spatula around the inside edge of the jar.
8. Wipe the jar rims with a damp cloth.
9. Place the lid and the screw-on band.
10. Place the pressure canner lid on the canner.
11. Heat the canner and when steam starts to come out of the top, set the timer for 10 minutes. After 10 minutes place on the steamer top.
12. Process the jars for 20 minutes at 11 pounds pressure. Turn off heat and let pressure return to zero.
13. Carefully remove the lid and remove the jars from the canner.
14. Place jars on a towel on the counter to cool for 24 hours. The jars will seal as they cool and you may hear a pop as they seal.
