The Ultimate Guide to Canning Green Beans: A Step-by-Step Process

Green beans are a staple in many households, offering a delicious and nutritious addition to meals throughout the year.

Canning your own green beans is an excellent way to preserve the harvest, whether from your garden or local farmer’s market.

This comprehensive guide will walk you through the process of canning green beans using a research-tested recipe from the National Center for Home Food Preservation.

Why Can Green Beans?

Before we dive into the process, let’s consider why canning green beans is a worthwhile endeavor:

1. Preservation: Canning allows you to enjoy the fresh taste of green beans long after the growing season has ended.
2. Cost-effective: Buying green beans in bulk during peak season and canning them can save money in the long run.
3. Quality control: By canning your own beans, you have control over the ingredients and process, ensuring high-quality results.
4. Emergency preparedness: A stock of canned green beans can be valuable in times of unexpected food shortages or emergencies.

Ingredients and Equipment

To begin your green bean canning adventure, you’ll need the following:

Ingredients:

• 14 pounds of whole, trimmed green beans
• 7 teaspoons of canning salt (optional)

This recipe will yield approximately 7 quarts of canned green beans.

Recipe Courtsey Of: SDSU Extension

Equipment:

• Pressure canner (essential for safely canning low-acid vegetables like green beans)
• Canning jars (quart-sized) with new lids and bands
• Jar lifter
• Canning funnel
• Bubble remover and headspace tool
• Clean cloths for wiping jar rims
• Large pot for boiling water (if using the hot pack method)
• Colander for draining beans
• Tongs for handling hot beans

The Canning Process: Step by Step

1. Preparation

Before you begin canning, it’s crucial to properly prepare your ingredients and equipment:

a) Inspect your green beans, discarding any that are damaged or discolored.
b) Wash the beans thoroughly in cool water.
c) Trim the ends of the beans and remove any strings.
d) Wash your canning jars, lids, and bands in hot, soapy water. Rinse well.
e) Keep the jars warm until ready to use. You can do this by placing them in a clean sink filled with hot water or by running them through a sanitize cycle in your dishwasher.

2. Choosing Your Packing Method

You have two options for packing your green beans: raw pack or hot pack. Each method has its advantages, so choose the one that best suits your preferences.

Raw Pack Method:

1. Fill your clean, warm jars tightly with the raw green beans.
2. If desired, add 1 teaspoon of canning salt to each quart jar for enhanced flavor (this step is optional).
3. Cover the beans with boiling water, leaving 1 inch of headspace at the top of the jar.

Hot Pack Method:

1. In a large saucepan, cover the green beans with boiling water.
2. Boil the beans for 5 minutes.
3. Fill your clean, warm jars loosely with the hot beans.
4. If desired, add 1 teaspoon of canning salt to each quart jar.
5. Cover the beans with the hot cooking liquid, leaving 1 inch of headspace.

The hot pack method is often preferred as it allows you to fit more beans in each jar and may result in a higher quality product over time.

3. Removing Air Bubbles

Regardless of the packing method you choose, it’s important to remove air bubbles from your jars:

1. Use a bubble remover or a non-metallic utensil to gently stir the beans, releasing any trapped air.
2. Add more hot liquid if necessary to maintain the 1-inch headspace.

4. Preparing the Jars for Processing

Once your jars are filled and air bubbles removed:

1. Wipe the jar rims with a clean, damp cloth to ensure a good seal.
2. Place a new, clean lid on each jar.
3. Screw on the bands fingertip-tight. Don’t over-tighten, as this can prevent proper venting during processing.

5. Processing in the Pressure Canner

Now comes the crucial step of processing your green beans in the pressure canner:

1. Place the filled jars on the rack in your pressure canner.
2. Add the appropriate amount of water to the canner as specified in your canner’s instructions.
3. Lock the canner lid in place and heat on high until steam begins to escape from the vent pipe.
4. Allow steam to escape for 10 minutes, then place the weighted gauge or close the petcock.
5. Allow the pressure to build until it reaches the correct level for your altitude (see the altitude adjustment chart below).
6. Start timing when the correct pressure is reached. Process quart jars for 25 minutes.
7. Maintain a steady pressure throughout the processing time by adjusting the heat as needed.

6. Cooling and Storing

After processing:

1. Turn off the heat and allow the canner to cool naturally until it reaches zero pressure.
2. Wait an additional 10 minutes, then carefully open the petcock or remove the weighted gauge.
3. Unlock the lid and open it away from you to avoid steam burns.
4. Use a jar lifter to remove the jars and place them on a towel-covered surface.
5. Allow the jars to cool undisturbed for 12-24 hours.
6. Check the seals. The lids should be curved downward and should not flex when pressed.
7. Remove the bands, wipe the jars clean, label with the date, and store in a cool, dark place.

Altitude Adjustments

It’s crucial to adjust your canning pressure based on your altitude to ensure safe processing. Use the following chart to determine the correct pressure for your location:

Altitude	Dial-Gauge (Lbs. Pressure)	Weighted-Gauge (Lbs. Pressure)
0-1,000 ft	11	10
1,001-2,000 ft	11	15
2,001-4,000 ft	12	15
4,001-6,000 ft	13	15
6,001-8,000 ft	14	15
8,001-10,000 ft	15	15

Safety Considerations

When canning green beans, safety should be your top priority:

1. Always use a pressure canner: Green beans are a low-acid food and must be processed in a pressure canner to eliminate the risk of botulism. There is no safe method for canning green beans in a boiling water canner.
2. Follow tested recipes: Stick to recipes from reputable sources like the National Center for Home Food Preservation to ensure safe processing times and methods.
3. Check your equipment: Before each canning session, inspect your pressure canner, particularly the gasket and safety valve, to ensure everything is in good working order.
4. Don’t alter processing times: Even if your jars are not completely full, always process for the full recommended time.
5. Store properly: After cooling, store your canned green beans in a cool, dark place. Check jars before use, discarding any with signs of spoilage such as bulging lids, off-odors, or mold.