Canned Green Beans

5 from 1 vote

Pressure canned green beans offer a convenient and delicious way to savor the essence of summer throughout the year. Versatile and packed with flavor, they serve as ideal accompaniments to a variety of dishes, including side dishes, casseroles, salads, and more. With their extended shelf life, pressure canned green beans emerge as essential staples for busy families, providing wholesome goodness whenever needed.

Prep Time1

Cook Time25

Additional Time10

Total Time11 25

Course: Canning

Cuisine: American

Servings: half cup servings, makes 6 quarts

Calories: 41kcal

Author: Eryn Whalen

Cost: $5

Ingredients

14 to 16 lbs fresh green beans trimmed and snapped
6 teaspoon canning salt optional; 1 teaspoon per quart or ½ teaspoon per pint
Boiling water as needed
2 tablespoon white vinegar for canner water only

Instructions

Wash mason jars, lids, and bands in hot soapy water.
Add 2 to 3 quarts of water and white vinegar to pressure canner according to manufacturer instructions. Set over low heat to warm.
Wash green beans thoroughly, snap off stem ends, and cut into uniform 1-inch pieces.
Pack raw green beans tightly into hot jars, leaving 1 inch of headspace at the top.
Add 1 teaspoon canning salt to each quart jar (or ½ teaspoon per pint jar) if desired.
Pour boiling water over beans in each jar, maintaining 1 inch of head space.
Remove air bubbles by sliding a bubble popper inside jar edges. Adjust headspace with hot water if needed.
Wipe jar rims clean with a moist cloth. Center flat lids on jars and apply screw bands until fingertip tight.
Place jars onto rack in pressure canner. Lock lid and heat on high until steam vents freely from vent pipe. Vent steam for 10 minutes.
Place weighted gauge over vent pipe. Bring canner to pressure on stove (11 pounds pressure for weighted gauge at standard altitude).
Process pint jars for 20 minutes or quart jars for 25 minutes, maintaining steady pressure.
Turn off heat and allow canner to depressurize completely on its own. Remove lid, let jars sit inside for 10 minutes, then move to a towel-lined counter to cool for 12 to 24 hours.

Notes

Recipe Notes

Safety First: Green beans are a low-acid food. Pressure canning is the only safe home method to preserve un-pickled green beans. Never water bath can plain green beans.
Processing Time Accuracy: Pint jars require 20 minutes; quart jars require 25 minutes.
Canning Salt Choice: Always use additive-free canning and pickling salt. Table salt contains anti-caking agents that turn jar liquid cloudy.
Altitude Verification: Always adjust pressure based on local elevation to ensure proper heat penetration.
Storage Notes: Check lid seals after 12 hours. Sealed jars keep best in a cool, dark place for 12 to 18 months. Reheat home-canned low-acid vegetables thoroughly before serving.

Nutrition