Canning Green Beans

Name: Canning Green Beans
Cuisine: American
Ingredients: fresh green beans; 0.5 tsp canning salt; 1 tsp canning salt; boiling water

Serves 1

Serves 1

Directions

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

pint jarsquart jarspressure canner

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.

Serves 1

Serves 1

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

pint jarsquart jarspressure canner

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.