Canning Green Beans

This is the easiest method for canning green beans in a pressure canner. Save time and effort with the raw pack method!

Course Side Dish
Cuisine American
Keyword Canning Green Beans, How to Can Green Beans, Pressure Canning Green Beans
Prep Time 30 minutes
Cook Time 25 minutes
Servings 4 Quarts



  1. Prep jars according to canning instructions.
  2. Bring a large pot of water to boil. Filtered or spring water is my preference.

  3. Wash and de-string green beans. Remove ends, and cut or snap into 2" pieces.
  4. Pack beans tightly into hot jars leaving a 1" headspace.
  5. Add 1/2 teaspoon salt to pint jars, and 1 teaspoon to quarts (optional, but strongly recommended!)

  6. Ladle boiling water over beans/salt, leaving a 1" headspace.
  7. Remove air bubbles with canning knife and add additional beans or water as needed. Adjust 2-piece lids to finger tightness.

  8. Process pints for 20 minutes and quarts for 25 minutes, at 10 pounds pressure in a pressure canner.
  9. Remove from canner according to canning instructions and allow to cool for 12-24 hours before putting them away for storage.

Recipe Notes

Salt is optional, but strongly recommended as the beans will be flavorless after canning and seasoning after the fact is almost pointless.