Canning Green Beans Recipes

CANNING GREEN BEANS

Canning Green Beans image

This is the easiest method for canning green beans in a pressure canner. Save time and effort with the raw pack method!

Provided by Victoria

Number Of Ingredients 5

Ingredients

4 Quart Canning Jars ((OR 8 pint canning jars))
10 lbs Green Beans
Canning Salt
Pressure Canner ((here's the one I use))
Canning Tools

Steps:

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.

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CANNING GREEN BEANS WITHOUT A PRESSURE COOKER—OR WITH ONE

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Prep the Green Beans. Start with 3½ to 4 pounds of fresh green beans. Wash the beans, drain, and trim the ends, then cut or break the beans into 1-inch pieces.
Pack the Jars. Pack the beans into six hot, sterilized pint canning jars, being sure to leave a ½-inch headspace. If you want, you can also add ½ teaspoon canning or pickling salt to each jar.
Add Filled Jars to Canner with Hot Water. Place each filled jar on a rack in a pressure canner that's at least half-filled with simmering water.
Begin the Pressure-Canning Process. While maintaining the highest heat setting, let the steam flow (exhaust) continuously for 10 minutes. Then place the weight on the vent port or close the petcock.
Remove Jars from Canner and Cool. When the processing time is complete, turn off the heat, remove your canner from the heat (if possible), and let the canner depressurize naturally.

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