# Canning Green Beans

This recipe provides instructions for canning fresh green beans using a pressure canner, with options for dry packing or canning with water and salt.

- Cuisine: American
- Category: Snack
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- pint jars
- quart jars
- pressure 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.

## Source

- Original video: https://www.facebook.com/share/v/1Ckkv6WJaz/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/2ff1e639-66d3-478b-be40-c94e5448b192
- Extracted: 2026-06-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt