Canning Green Beans

Serves 1
facebook.com

Directions

  1. 1Wash and snap fresh green beans into 1-2 inch pieces.
  2. 2Wash and snap fresh green beans into 1-2 inch pieces.
  3. 3Wash and snap fresh green beans into 1-2 inch pieces.
  4. 4Pack raw beans tightly into hot, clean pint or quart jars, leaving 1 inch headspace.
  5. 5Pack raw beans tightly into hot, clean pint or quart jars, leaving 1 inch headspace.
  6. 6Pack raw beans tightly into hot, clean pint or quart jars, leaving 1 inch headspace.
  7. 7Optional: add 1/2 teaspoon canning salt per pint or 1 teaspoon per quart.
  8. 8Optional: add 1/2 teaspoon canning salt per pint or 1 teaspoon per quart.
  9. 9Optional: add 1/2 teaspoon canning salt per pint or 1 teaspoon per quart.
  10. 10Pour boiling water over beans, maintaining 1 inch headspace; remove air bubbles and readjust headspace if needed. (If dry packing, skip this step)
  11. 11Pour boiling water over beans, maintaining 1 inch headspace; remove air bubbles and readjust headspace if needed. (If dry packing, skip this step)
  12. 12Pour boiling water over beans, maintaining 1 inch headspace; remove air bubbles and readjust headspace if needed. (If dry packing, skip this step)
  13. 13Wipe jar rims, add lids, and screw bands on fingertip tight.
  14. 14Wipe jar rims, add lids, and screw bands on fingertip tight.
  15. 15Wipe jar rims, add lids, and screw bands on fingertip tight.
  16. 16Place jars in prepared pressure canner with the recommended amount of water.
  17. 17Place jars in prepared pressure canner with the recommended amount of water.
  18. 18Place jars in prepared pressure canner with the recommended amount of water.
  19. 19Lock lid, heat canner, and vent a steady stream of steam for 10 minutes.
  20. 20Lock lid, heat canner, and vent a steady stream of steam for 10 minutes.
  21. 21Lock lid, heat canner, and vent a steady stream of steam for 10 minutes.
  22. 22Bring canner to 10-11 Ibs pressure (adjust pressure for your altitude).
  23. 23Bring canner to 10-11 Ibs pressure (adjust pressure for your altitude).
  24. 24Bring canner to 10-11 Ibs pressure (adjust pressure for your altitude).
  25. 25Process pints for 20 minutes and quarts for 25 minutes at steady pressure.
  26. 26Process pints for 20 minutes and quarts for 25 minutes at steady pressure.
  27. 27Process pints for 20 minutes and quarts for 25 minutes at steady pressure.
  28. 28Turn off heat and let pressure return to zero naturally; wait a few minutes, then open lid away from you.
  29. 29Turn off heat and let pressure return to zero naturally; wait a few minutes, then open lid away from you.
  30. 30Turn off heat and let pressure return to zero naturally; wait a few minutes, then open lid away from you.
  31. 31Remove jars carefully and let cool undisturbed 12-24 hours, then check seals and remove bands for storage.
  32. 32Remove jars carefully and let cool undisturbed 12-24 hours, then check seals and remove bands for storage.
  33. 33Remove jars carefully and let cool undisturbed 12-24 hours, then check seals and remove bands for storage.

Ingredients

  • fresh green beans
  • fresh green beans
  • fresh green beans
  • 0.5 tsp canning salt
  • 0.5 tsp canning salt
  • 0.5 tsp canning salt
  • 1 tsp canning salt
  • 1 tsp canning salt
  • 1 tsp canning salt
  • boiling water
  • boiling water
  • boiling water

Equipment

pint jarsquart jarspressure canner

Tips

  • When dry packing, skip the step of pouring boiling water over beans.
  • Adjust pressure for your altitude when canning.
  • Let jars cool undisturbed for 12-24 hours before checking seals and removing bands for storage.