Canning green beans is a great way to enjoy them all year round. In this article, I’ll show you exactly how to do it with simple step by step instructions.
If you have an overabundance of green beans from your garden (and who doesn’t), canning them is one of the best ways to use them up before they go bad.
It’s also a great way to enjoy them all year round, and they make a quick and heat-and-serve side dish for any meal.
Below I’m going to show you all you need to know about how to can green beans, including tons of tips so that you will have the best success.
Best Types Of Green Beans For Canning
The best green beans to use for canning are ones that are tender, crisp, and as fresh as possible. They should snap easily when you bend them.
Large or overly mature green beans tend to get tough and stringy. So, if you’re picking them from your garden, choose the small to medium sized ones for canning.
Some good varieties include Kentucky wonder, Refugee, Provider, Blue Lake, Contender, Goldmine, Strike, Stringless Green pod, and Tendergreen.
Related Post: How To Grow Green Beans At Home
Preparing Green Beans For Canning
Preparing your green beans for canning is simple. First, rinse them off using a kitchen colander and drain them.
Then trim off the stems and cut the beans into about 2 inch pieces. Discard any that are blemished, soft, or stringy.
Also be sure to wash and sterilize your jars and keep them hot until you’re ready to pack them.
Methods For Canning Green Beans
One of the things that makes canning green beans so easy is that you don’t need to blanch or cook them first.
In fact you should NOT try hot packing or blanching them, because after they’re exposed to high heat in the pressure canner, they’ll likely end up mushy.
Raw packing is the best method to use, and the quickest. You simply fill the jars tightly with the uncooked green beans, cover them with boiling water, and you’re ready to process them.
Pressure Canning Green Beans
The only safe way to can green beans at home is by using a pressure canner.
Because they are low in acidity, green beans need to be processed at a very high heat to kill all of the harmful bacteria, which cannot be achieved in a boiling water bath.
Tools & Equipment Needed
Below is a list of the items you’ll need to can green beans. Be sure to gather everything before you start to simplify the process. You can see my full list of tools and supplies here.
How To Store Canned Green Beans
It’s important to store your canned green beans in a cool, dry, and dark place, such as in a pantry or cupboard.
But first you should check each lid to make sure it has a tight seal. If any of them didn’t seal, then put those into the fridge and eat them up within a week.
How Long Do Canned Green Beans Last?
Canned green beans will last for up to 2 years when stored properly. Make sure you label them so you know when they’ll expire.
Before eating them, always be sure to check that the lid still has a tight seal, and discard any that have popped while in storage.
FAQs
Below I’ve answered some of the most common questions I get about canning green beans. If you still have questions, ask them in the comments section.
What is the best method for canning green beans?
The best method for canning green beans, and the only safe way to do it without increasing the acidity, is to use a pressure canner. They are a low-acid food, and a water bath cannot get them hot enough to kill all of the harmful bacteria.
Can you can green beans without a pressure canner?
No, you cannot safely can green beans without a pressure canner unless you add acidity, like pickling them, for example.
What is the pressure canning time for green beans?
The standard time for canning green beans is to process them for 25 minutes at 11 pounds of pressure. Be sure to adjust this time for altitude, if necessary.
Do green beans need to be blanched before canning?
No, green beans do not need to be blanched before canning, and you shouldn’t even try to do it that way, because they likely will end up mushy. You can simply add them into your jars raw, which results in the best flavor and texture.
Canning green beans is easy and quick, and perfect for beginners to start with. It’s a great way to preserve your garden’s bounty, and enjoy them all winter long.
If you want to learn all there is to know about growing up rather than out, my book Vertical Vegetables is exactly what you need. Plus you’ll get 23 projects that you can build in your own garden. Order your copy today!
Learn more about my Vertical Vegetables book here.
More Food Canning Posts
Share your tips for canning green beans in the comments section below.
Recipe & Instructions
Yield: 4 pints
How To Can Green Beans
Canning green beans is a great way to enjoy them all year round. Learn everything you need to know with these easy to follow steps.
Prep Time
30 minutes
Cook Time
25 minutes
Additional Time
25 minutes
Total Time
1 hour 20 minutes
Instructions
- Prepare the pressure canner – Position the rack in the bottom of your pressure canner, then fill it with 2-3” of boiling water, or per your canners user manual. Different models may vary.
- Prepare the green beans – Rinse your green beans then use a knife to remove the ends and stems, and cut the beans into 2 inch pieces.
- Pack the jars – Add your green beans into each canning jar, taking care to pack them tightly, and leaving a 1 ½” headspace on top.
- Add boiling water – Use your funnel and ladle to pour boiling water over the green beans to fill each jar, keeping 1” of headspace on top. Optionally, you can add a ½ teaspoon of salt per pint for flavor if you’d like.
- Remove air bubbles – Use a bubble popping tool or wooden skewer to remove any large air bubbles from the jar. Don’t use a metal tool for this, as it can damage the glass.
- Place the lids and rings on – Wipe the rim of each jar with a damp paper towel. Then place a new lid on top followed by a band, and twist just enough to secure them, while not over tightening.
- Put the jars into the canner – Use your lifting tool to carefully place each jar into the canner right after you fill it so they don’t have a chance to cool down.
- Lock the lid – Once all of the jars are inside, place the lid on your pressure canner, lock it into place, and bring it to a boil on high heat.
- Process the jars – Let the canner vent for 10 minutes before closing it. Continue heating to reach 11 PSI for a dial gauge, and 10 PSI for a weighted gauge. Then process the jars for 25 minutes.
- Remove the jars – Turn off the heat and allow the canner to cool completely before opening it and removing the jars. This can take 20-30 minutes.
- Cool and label – Let the jars sit out on the counter until they reach room temperature, then remove the bands and label them. You can either write on the tops with a permanent marker, or use dissolvable labels. Store them in a cool, dark place.
Notes
- Because green beans are a low-acid food, you must pressure can them. This is the only way to ensure all bacteria is destroyed, and that they are safe to eat.
- It’s important to keep the jars hot at all times. So plan ahead and boil the processing water before filling them, then place them in there as soon as they are packed.
- Also, be sure to work fairly quickly to pack your jars so they do not cool down before processing them.
- Don’t be alarmed if you hear the random pinging sounds as the jars cool, it just means the lids are sealing.
- If you live at an altitude higher than 1,000 feet above sea level, then you’ll need to adjust your pressure pounds and processing time. Please see this chart for the proper conversions
Nutrition Information:
Yield:
16
Serving Size:
½ cup
Amount Per Serving:
Calories: 20Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 267mgCarbohydrates: 4gFiber: 2gSugar: 2gProtein: 1g
Amy Andrychowicz
Source link
