Canning Green Beans
Are you over run with green beans? Perfect! Learn how easy pressure canning green beans is using either the cold pack or hot pack methods.
Equipment
- Pressure Canner
- Jars and rings
- New lids
- Canning Tools
Ingredients
- green beans ~ about 8 pounds of fresh green beans gives you a canner load of 8 pints
- filtered water
- sea salt optional
Instructions
Getting Prepped
- Prepare your jars. Make sure they are clean and keep them hot until needed. Prepare your lids following the manufacturer's instructions.
- Put the green beans in the sink with enough water to cover. Swish them around in the water to wash off any dirt.
- Snap the ends off and snap or cut into bite sized pieces approx. 1 to 1 1/2 inches
Cold (or Raw) Pack Method
- In the cold pack (or raw pack) method, pack the green beans into one hot jar at a time leaving a 1-inch headspace.
- Fill the jar with boiling water, leaving 1" headspace. Remove the air bubbles and top off if neccesary.
- Wipe the rims with a clean, damp cloth, and seat the lids.
- Put on the rings, tightening them to finger tight.
Hot Pack Method
- In the hot pack method, blanch the green beans in boiling water for5 minutes, then pack them into the hot jars, leaving 1-inch headspace.
- Fill the jars with the boiling blanching water. Remove bubbles and top off if necessary.
- Wipe the rim of the jar, seat the lids, and put the rings on finger tight.
In a Pressure Canner
- Add the amount of water to your canner that your directions tell you to.
- Put the jars in the canner, then put on the lid and lock it.
- Exhaust the air for the length of time specified in your instruction manual.
- Add the weight and process at 10 pounds of pressure for 20 minutes for half pints and pints, and 25 minutes for 1-1/2 pints and quarts.
- Make sure you adjust pressure according to your altitude.
- After processing time, remove the canner from the heat and allow to cool on it's own. When the pressure has dropped to zero, carefully remove the lid.
After Processing
- After processing, remove the jars from the canner lifting the jars straight up. Put the jars on a towel covered cabinet out of drafts, and leave undisturbed for a minimum of 12 hours.
- After 12 hours, check the seals. If the seals are good, remove the rings, wash the jars, and label and date them.
- If the jars are not sealed, you can reprocess them with new lids or simply refrigerate and use within 2 weeks.
Notes
When stored in a cool, dark place, canned goods can stay good for several years.
Nutrition
Serving: 1pintCalories: 141kcalCarbohydrates: 32gProtein: 8gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 27mgPotassium: 957mgFiber: 12gSugar: 15gVitamin A: 3130IUVitamin C: 55mgCalcium: 168mgIron: 5mg
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