🫛 Canning Green Beans the Right Way
There’s nothing quite like opening a jar of your own home-canned green beans in the middle of winter. Those bright, crisp bites remind you of summer in every forkful! But to enjoy them safely, you need to can them the right way — and that means using a pressure canner.
Let’s walk through everything you need to know to safely preserve your homegrown (or locally sourced) green beans for a shelf-stable, farm-fresh pantry.
🌿 Why You Must Pressure Can Green Beans
Green beans are a low-acid vegetable, which means they can’t be water-bath canned safely. Botulism spores thrive in low-acid environments unless destroyed at high pressure and temperature.
A pressure canner raises the temperature inside to 240°F (116°C) — enough to safely eliminate bacteria and preserve your food for up to 18 months.
🧺 Equipment and Ingredients
Equipment:
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Pressure canner
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Mason jars (pints or quarts)
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Lids and rings (new each time)
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Jar lifter, funnel, and bubble remover
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Large pot for blanching beans
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Towels and timer
Ingredients:
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Fresh green beans
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Boiling water or vegetable broth
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Pickling salt (optional: ½ tsp per pint, 1 tsp per quart)
🫙 Step-by-Step Instructions
1. Prep the Beans:
Wash thoroughly and snap off the stem ends. Cut into 2-inch pieces or leave whole if preferred.
2. Blanch (Hot Pack Option):
Boil beans for 5 minutes to preserve color and texture.
3. Fill Jars:
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Hot pack: Fill jars with hot beans and cover with boiling water, leaving 1 inch headspace.
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Raw pack: Pack raw beans tightly and add boiling water to 1 inch headspace.
Add salt if desired, remove air bubbles, and wipe rims clean.
4. Process in Pressure Canner:
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Pints: 20 minutes
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Quarts: 25 minutes
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10 lbs pressure (adjust for altitude)
Vent steam for 10 minutes before adding the weight. When time is up, let canner cool naturally.
5. Cool and Store:
Allow jars to sit undisturbed for 12–24 hours, check seals, label, and store in a cool, dark space.
🍽️ Ways to Use Your Canned Green Beans
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Add to soups, stews, or casseroles.
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Serve with a pat of butter, salt, and pepper for a quick side dish.
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Toss with onions and bacon for a Southern favorite.
❤️ Final Thoughts
Canning green beans is one of the simplest and most rewarding homestead projects. With proper technique and a little time, you’ll enjoy the taste of summer all year long — straight from your own pantry shelves.
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