Wash and clean your jars. Make sure they are preheated enough to not crack when placed in hot water.
Wash your lids with hot soapy water and place them in a clean bowl.
Snap or cut beans to remove any strings, and cut into 1-inch pieces. Note: you may also leave whole if you prefer once the string has been removed.
If you are hot packing, add the beans to a pot of boiling water and let them cook for 5 minutes. If you are not hot packing, allow 8 (ish) cups of water to come to a boil in a pot or kettle.
Add 3 quarts of water to the pressure canner and put it on a burner set to high. Make sure there is a canning rack in the bottom of the canner.
Add the beans to the jars. Tap the jar a few times to pack them in there as well as possible.
Use a canning funnel and carefully and slowly add the boiling water from the kettle/pot, leaving 1-inch of headspace. Headspace is the distance between the top of the food and the top of the jar.
Using a long utensil (I prefer a plastic chopstick), remove all the air bubbles from the jar.
Clean the rim of the jar very well with a hot damp rag. Any food debris left on the rim may impact the seal of the lid in the canner.
Place a clean lid on the jar. Add a ring, and tighten to fingertip tight.
Using canning tongs, gently place the jars in the canner.
Lock the lid. Soon, steam will start coming through the vent pipe. Allow the steam to pass through for about 10 minutes. Then put the pressure regulator on top.
Pretty soon, the air vent will pop up. Under 2,000 feet of elevation, hot or raw packed green beans need to be pressure canned at 11 pounds of pressure for 20 minutes for pints and 25 minutes for quarts. See chart in the post for adjusted elevation processing times.
When the dial gauge reaches 11 pounds of pressure, reduce the burner temp to medium, and start your timer. The pressure must stay at 11 or (a little bit) above for the duration of the cooking time. You’ll likely need to adjust the temp on the burner a few times depending on your stove.
When the time is up, remove the canner from the burner and allow it to sit until you hear a distinctive “click” of the air vent dropping. Remove the pressure regulator and carefully remove the lid (Pro tip: I always use oven mitts when I take the lid off because the steam is super hot).
Let the jars sit for 5 minutes in the canner and then lift them out with canning tongs. Pro tip: allowing the jars to sit in the canner with the lid off can help reduce the siphoning of liquid in your jars.
Remove with canning tons and place on a towel where they can sit undisturbed for 12 hours.
After a few hours, to check for sealing, gently press down in the middle of the lid. If the lid has no give, it’s sealed. If you can press the lid in and it pops a bit, your jars are not sealed.
Quarts: Salt (optional) 1 tspPints: Salt (optional) 1/2 tsp
Store in a cool dark place for 9-12 months.
How to Can Green Beans
Amount Per Serving (1 pint)
Calories 141Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Vitamin A 3130IU63%
Vitamin C 55mg67%
* Percent Daily Values are based on a 2000 calorie diet.
How to Can Green Beans - https://www.sustainablecooks.com/canning-green-beans/