Canning Green Beans (the Easy Way!)

Home grown and canned green beans in mason jars

Canning Green Beans (the Easy Way!)

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, as well as how to deal with the fact that green beans are not ready to harvest at the same time.

Course Side Dish

Cuisine American

Keyword Canning Green Beans, How to Can Green Beans, Pressure Canning Green Beans

Prep Time 30

Cook Time 25

Total Time 55

Servings 1 cup servings

Calories 88kcal

Cost $5

Equipment

Pressure Canner (here's the pressure canner I've used for 25 years)
4 Quart Canning Jars (OR 8 pint canning jars)
Canning Tools

Ingredients

10 lbs Green Beans
Canning Salt (optional)

Instructions

Prep jars according to canning instructions
Bring a large pot of water to boil. Filtered or spring water is my preference.
Wash and de-string green beans. Remove ends, and cut or snap into 2" pieces.
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 add additional beans or water as needed. 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.

Notes

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

Nutrition