Home canning green beans takes some time but is inexpensive. You will need fresh green beans, a large bowl, a large colander, jars, flats, rings, a small bowl, table knife, jar tongs, regular tongs, a ladle, a large pot, a pressure cooker, a rack to place inside the pressure
cooker is optional, a roll of paper towels, a timer and salt.
Preparation For Home Canning Green Beans
When home canning green beans, jars and flats should be washed and rinsed thoroughly then fill a few at a time with hot or boiling water at least half way to the top of the jar. Jars need to remain hot until they are used. Flats should also be soaking in hot water in a small bowl until they are used. Flats are the flat disc part of the
lid of the jar, should never be re-used. Always use new flats. The rings and jars can be used repeatedly.
Place the rack, if you have one, in the pot or canner, the rack should be about half an inch off the bottom of the pot or canner. Fill with enough boiling water so that the water level will be an inch over the
top of the lid on the filled jars. The water should be near boiling when the jars of green beans go in the pot. Only prepare as many jars as will fit into your pot or canner at a time. The jars need to stay hot when home canning green beans.
Above: Snap off the ends of the green beans and discard the ends. Snap them in half for easier canning or leave them whole for a more elegant look.
Before home canning green beans, you will want to snap them and place them in the large bowl. Take each green bean and snap off each end between your fingers and discard the ends (the part you
wouldn’t want to eat, the stem and the very end of the bean). Then snap the bean in half. Snapping a green bean is like snapping a toothpick between your fingers. Some of the shorter green beans you may not want to snap into pieces.
If you like to eat long whole green beans, then do not snap them in half. Place the snapped beans into the large bowl. Discard any discolored or splotchy looking green beans.
After all your green beans have been snapped, place some of them in the large colander and rinse them good in warm water to remove any dirt. After washing, then place them in a pot of boiling water. You will need a generous amount of water. Vegetables like this are hot packed into the jars. Which means the green beans are blanched in boiling water before placing them in the jars.
Home Canning Green Beans or Processing Green Beans
To blanch your rinsed green beans, place them in a pot of water at a rolling boil. Boil them for 3-5 minutes then turn off the burner and remove the pot from the hot burner.
Take a hot jar, pour out the water (or pour it into another jar, if it is still hot). Use the ladle and dip ladlefuls of green beans, draining out the water into the hot jar, fill with the blanched green beans up to about an inch and a half from the top of the jar, leaving “head” room in the jar for processing.
Put a teaspoon of salt (for a quart jar, a half teaspoon for a pint jar) on top of the beans in the jar. Salt is your preservative. Ladle the juice from the pot with the beans in it into the hot jar of beans until the juice covers the top of the beans. Again, you will want to leave about an inch of space above the beans and juice in the jar for “head” room.
After placing the green beans and juice in the hot jar, run a clean table knife down the inside of the jar along the side, all the way to the bottom, in two or three places to gently remove any air bubbles that may have been trapped.
Wipe the mouth of the jar with a wet clean paper towel. Use the tongs to remove a flat from the hot water in the small bowl.
Place a hot flat on the top of the jar and then screw the ring on the top of the flat and jar until the ring is hand tight. Repeat until you have enough jars to fill your pressure cooker.
Place the jars on the rack, if you have one, in the pressure cooker
which should already have water at a rolling boil. Make sure that the
water is an inch above the tops of the sealed jars. Start your time when the water is at a rolling boil and place the cover on the pressure cooker. This should process or boil for about 20 minutes for pints and about 25 minutes for quarts – ALWAYS follow the directions that come with your pressure cooker. The time here is approximate.
At your time limit, shut off the burner under the pressure cooker and scoot the pressure cooker off the hot burner. DO NOT remove or loosen the lid. The pressure MUST go down before the lid is loosened or removed. It will take some time for the pressure to go down. If you do not follow this rule, all the juice will be sucked out of your jars and you may be injured by the steam or the jars while removing or loosening the lid.
When the pressure is down to normal, remove the jars with the jar tongs (grab them below the ring to prevent warping the ring and loosing your seal) and place them on a dry, heat resistant surface. I use a wooden cutting board. Make sure not to place them on a surface that is covered in water, this will cause the jars to crack and shatter.
Storage Of Home Canned Green Beans
After completely cooled, the home canned green beans can be labeled – best place to label is on the flat. Always label with the date. The jars can then be moved to a cool, dark, dry place or root cellar until needed.
Hints For Home Canning
Run a pot of clean water through the brew cycle of your coffee pot, you can use this always heated water to fill the jars and and pour over the flats.
Make sure when you are ready to enjoy your canned green beans, that you empty them into a pot of boiling water, juice and all, to finish cooking. They must boil for at least 10 minutes to insure they were properly preserved and cooked.
See our How To pages for more information on home canning and