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.
Ingredients
- fresh green beans
- 0.5 tsp canning salt
- 1 tsp canning salt
- 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.
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