Canning Green Beans

Learn how to can green beans at home with this simple step-by-step guide!

Course Side Dish

Cuisine American

Keyword canned green beans, canning green beans, how to can green beans

Prep Time 1

Processing Time 20

Total Time 1 20

Servings pint jars

Calories 141kcal

Wash the beans under cold water; drain. Remove the string and trim the ends. Cut or break into 1-2 inch pieces.
Bring a large pot of water to a boil. Reduce the heat to a simmer (180 degrees F). Keep the water hot.

Pack the raw green beans tightly in hot sterilized jars, leaving 1-inch of headspace at the top of each jar. Add ½ teaspoon of canning salt to each pint jar if desired. Ladle the hot water over the beans, leaving 1-inch of headspace. Remove air bubbles.
Wipe the rim clean with a damp cloth, then secure the lid and band so that the band is fingertip-tight.

Follow directions on your pressure canner to prepare the canner with a rack in hot water (for instance, my canner calls for 3 quarts of water, no matter how many jars I’m canning).
Place the filled jars on the canning rack immediately after each jar is filled.
For pint jars, process at 11 pounds pressure for 20 minutes (higher elevations will require more pounds of pressure). Turn off the heat and cool the canner to zero pressure. After 5 minutes, remove the lid. Let the jars cool for 10 minutes in the canner.
Remove the jars from the canner. Do not tighten bands if loose. Let stand, undisturbed, for 12 hours at room temperature. Check the seals after 12 hours. Properly sealed jars will keep in a cool, dark place for at least 1 year. Refrigerate after opening.

- I add 2 tablespoons of white vinegar to the water at the bottom of my pressure canner to prevent water marks on the side of the jars. This is totally optional, but it definitely works!

- Every pressure canner is slightly different, so always follow the operating instructions from the user manual that comes with your specific equipment.

- While canning salt isn't necessary for preservation, it adds flavor to the green beans and is highly recommended. You can adjust the amount used according to your taste.

- If you prefer to hot pack your beans, blanch the green beans in boiling water for 5 minutes before filling the jars. Use the same hot water to fill the jars.
- A general rule of thumb assumes that 1 lb. of fresh green beans equals about 1 pint jar canned. That said, you may find that 1 lb. of fresh green beans actually fills closer to 1 ½ - 2 jars. This recipe is written for 6 lbs. of green beans, but you can adjust the quantity for as many as you have. For instance, cut it in half and can just 3 lbs. of beans, or can a much larger batch of 12 lbs. of beans. If you have enough jars, go ahead and can as many beans as you want!