Learn how to can green beans and enjoy your vegetable garden all year round.
Growing green beans in the garden this year? Delicious and healthy for you and your family, you can enjoy green beans all year round. Canning green beans is done by pressure canning. Green beans have low acidity so pressure canning is the best way to can. Read below how to can green beans and make your favorite recipes. Don’t forget to check out our blog articles on Pressure Canning and Home Canning Do’s and Don’ts.
How to Can Green Beans
1. Heat up your canning jars in simmering water until they’re ready to use. Don’t let the water get to a boil.
2. Wash the green beans and remove the strings. Cut off the ends. You can cut up the beans into smaller pieces, or leave them whole. Blanch the beans in a large saucepan for about five minutes.
3. Pack the boiled green beans into the heated jars. Using a ladle, pour boiling water on the beans, leaving about an inch of headspace (the space between the liquid and the top of the jar). Remove the air bubbles with a bubble remover or lid lifter. Wipe the rims of the jar. Put on the lid and apply the band.
4. Use a pressure canner for the final step. Put the filled jars in the pressure canner at 10 pounds of pressure, at 20 minutes for pints and 25 minutes for quarts. You will have to adjust the pressure, depending on your altitude. Take out the jars and let them cool. After 24 hours, the lids should be sealed. When the lids make a popping sound, you know they’re sealed.
Now you can enjoy your favorite green bean casseroles all year round!