Canning green beans is an easy summer activity that allows you to enjoy them all year long! Find out how to can green beans in a pressure canner!
There’s nothing quite like reaching into the pantry and grabbing a jar of home canned food. Whether it’s homegrown, or just bought at the store, canning your own food is a blessing that lasts all year long!
No matter what level of canner you consider yourself to be, canning green beans is a simple process that will let you enjoy your efforts for many months to come!
I especially enjoy using home-canned green beans for the holidays in from scratch green bean casseroles and soups!
Growing Green Beans
This year we had tons of fresh produce from the garden; and green beans were no exception! Our blue lake green beans did particularly well in the spring!
For the fall we are planting heirloom Lady Di pole beans, and heirloom Dragons Tongue and Red Swan bush beans – I look forward to seeing how their yields compare! Not to mention the stunning colors that will be present in our bean section for the fall!
We got so much food from our Back to Eden garden, that we even had to completely rebuild our pantry to accomedate all the new canning jars!
That was day one, now the shelves are completely full of sweet pickles, sweet potatoes, carrots, apples, cherries, strawberry jam, apple butter, cranberry sauce, tomato sauce, and green beans!
I’m starting to work on Mr. Homestead regarding the idea of a canning cellar outside of the house (climate controlled, we are in Texas after all!). 😉
In the meantime, I’ll stuff my little pantry to the brim with canned goods!
Canning Green Beans
If you’ve pressure canned before, you know what to expect from the process…
But if you’re new to pressure canning, or canning in general, it can seem really scary!! In reality, it’s very easy to do and extremely satisfying to complete!
If you’re new to pressure canning, I encourage you to read my in-depth look at the process of pressure canning here. It gives a very detailed account of exactly what to expect so that you’re not caught off guard!
Once you’ve done that, or if you’re not new to pressure canning, then you’re ready to get started canning your green beans!
Before you can them, make sure you snap them and remove the strings first. In the past we’ve had bean varieties that grew 2-4 thick strings PER bean… what a pain! That’s why I’ve started choosing naturally string-less varieties like the Lady Di pole beans.
However, whatever type of bean you have, make sure that you don’t skip the snapping process or your canned beans will be difficult to eat!
Note: You can pick green beans and store them in a sealed bag in the fridge for up to 7 days, then can them in larger batches if desired.
Once you have enough beans to can, and you have them all snapped, just follow the directions below to pressure can your own home-canned green beans!
- Canning Jars (pint, quart, wide-mouth quart... whatever size you want!)
- Pressure Canner (here's the one I use)
- Canning Salt
- Green Beans
- Canning Tools
- Wash and de-string green beans. Remove ends, and cut or snap into 2" pieces.
- Prep jars according to canning instructions.
- Pack beans tightly into hot jars leaving a 1" headspace.
- Add 1/2 teaspoon salt to pint jars, and 1 teaspoon to quarts (optional, but strongly recommended!)
- Ladle boiling water over beans/salt, leaving a 1" headspace.
- Remove air bubbles with canning knife and adjust 2-piece lids to finger tightness.
- Process pints for 20 minutes and quarts for 25 minutes, at 10 pounds pressure in a pressure canner.
- Remove from canner according to canning instructions and allow to cool for 12-24 hours before putting them away for storage.
- Salt is optional, but strongly recommended as the beans will be flavorless after canning and seasoning after the fact is almost pointless.
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