Home canned green beans are a staple in our house. Nothing beats the convenience of popping open a jar of green beans in the middle of winter. Canned green beans can be used as a vegetable side dish, in soups, or casseroles. The process is easy and soon you will have a pantry full of goodness.
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What You Need
- Pressure Canner
- Quart Canning Jars or pint canning jars
- Wide mouth canning lids or regular mouth canning lids
- Canning essentials kit
- Harvest your green beans, then rinse them to remove any dirt and debris. Remove the ends, and snap into about 2 inch pieces.
Clean your jars with hot soapy water. I spend this time inspecting my jars for any cracks or chips on the rim of the jar. If you do find any flaws, throw the jar away and use a different jar. You want a good seal so you can store your jars of food for an extended amount of time so you need quality jars.
Fill your jars with green beans. I tap the jar on the counter to make the beans settle so they will pack tightly in the jar.
Next, fill the jars with water to cover the green beans.
This step may be different than you have seen before. Most recipes call for boiling water for filling the jars. I do not do this. Instead, my beans are room temperature, my water inside the jars are room temperature, and I do not turn on the stove to heat up the canner until my filled jars are ready to be processed. This saves on time, extra dishes, and room on the stove. Everything can come up to temperature together inside the canner. This works for me and also has eliminated the jars breaking inside the canner.
Ok. Let’s keep going.
It is time to get the bubbles out! Take your de-bubbler tool and push it down into the jar on the outer edges. Repeat on several sides of the jar. You will see little air bubbles rise to the top. This step ensures that no air is trapped in the jars. Leave a 1 inch headspace.
Next, wipe the rim of the jar with a clean, wet rag. Place the lid and ring on the jar. Tighten the ring, finger tight, which means you use the tips of your fingers to tighten the ring. This ensures you do not tighten the lid too much.
How you proceed to pressure can your green beans will depend on what kind of canner you own. I have a presto pressure canner so that is the process I will be using. If you own a different kind of canner please follow the manufactures instructions to properly can your jars.
Place three quarts of water into the canner. Place filled jars into the canner and secure the lid. Turn on the heat and allow the canner to build up pressure until a continuous stream of steam is coming from the vent.
Once you see the steam, turn on the timer for 10 minutes. When the timer ends, place the weight on the vent, and as the weight begins to gently rock back forth set your timer for 25 minutes for quarts or 20 minutes for pints. If you live at a higher elevation you may need to increase your processing times. Check out the National Center for Home Food Preservation for more information.
Once the timer ends, turn off the heat. Leave the canner in place and allow the canner’s pressure to come down on its own. When the air vent/cover drops, take off the weight and open the lid. I leave the lid, unsealed, sitting on top of the canner to allow the steam out and for things to cool down for 5 minutes.
I have found that if I take the beans out of the canner right away, I experience siphoning (the water inside the jar bubbling out of the jar). Waiting and letting the jars cool down in the opened canner has helped eliminate the siphoning.
Take the jars from the canner and place on a towel. Allow to sit for 24 hours. Remove the rings, and check for a secure seal. Wipe down your jars, and label the lid with a sharpie. Store jars in a cool place out of the direct sunlight.
How do you use your canned green beans? Let me know down in the comments!