Canning green beans the old-fashioned way might seem a bit daunting if you’ve never done it before. You might be thinking about the time involved, worrying if you’ll mess up, or questioning if it’s even worth it.
But imagine opening your pantry to find tons of jars of perfectly preserved green beans, ready to add a taste of summer to your winter meals!
Plus, they taste better than store bought beans – or frozen green beans, for that matter! And canned beans are so much better for you!
If you want to try your hand at canning beans, this guide will break down the process into simple steps so that you can continue this money-saving, time-honored tradition.
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Supplies Needed to Can Green Beans
To successfully can green beans the old-fashioned way, you’re going to need a few essential supplies. Here’s a comprehensive list to get you started:
- Pressure Cooker: Essential for safely canning low-acid foods like green beans.
- Canning Jars with Lids and Bands: Quart jars or pint jars, depending on your preference.
- Jar Lifter: For safely removing hot jars from the canner.
- Clean, Dry Towels or Paper Towels: For wiping jar rims.
Remember, the key to flavorful and crisp green beans lies in their freshness, so aim to process them as soon as possible after harvesting.
Ingredients Needed for Canning Green Beans
The ingredients needed to can green beans are remarkably straightforward, emphasizing the beauty of preserving the natural taste and nutrition of fresh produce. Here is the list of what you’ll need:
- Fresh Green Beans: Approximately 2 pounds of green beans are needed for each quart jar you plan to can.
- Salt: While optional, adding 1/2 teaspoon canning salt to each pint jar (or 1 teaspoon per quart jar) can enhance flavor.
- Water: Clean, boiling water to fill the jars and to use in the pressure canner.
This easy mix of ingredients keeps those green beans fresh and tasty, holding onto all their nutrients even in the chillier months.
How to Prepare Green Beans for Canning
Getting your green beans ready for canning is super important to make sure your preserved foods turn out top-notch!
First off, give those green beans a good wash in cold water to get rid of any dirt or gunk. Throw out any green beans that are blemished or (heaven forbid!) have rust spots on them.
Then, trim the ends and chop or snap ’em into the length you prefer. To make sure they cook evenly and can well, aim to keep the pieces similar in size.
And voila, once your beans are prepped, you’re all set to start canning!
How to Can Fresh Green Beans
I can my fresh green beans using the cold pack method and a pressure canner. I find this to be the easiest way to do it.
Plus, I trust a jar that’s been pressure cooked over a hot water bath any day!
1. Sterilize Your Canning Jars
Before you start the canning process, it’s critical to ensure all your equipment is sterilized to prevent contamination and spoilage.
Wash the jars, lids, and bands in hot, soapy water, then rinse them thoroughly.
Some people will boil their jars, but that’s not something I’ve ever done. It’s also recommended to keep the jars in hot water until you’re ready to use them.
They say you should keep the lids and bands hot until they are used, as well. This is supposed to help maintain the safety and integrity of your green beans during storage.
These are rather new guidelines, that I never grew up doing, and so therefore, do not. I’ve never had any issue with rancid beans, either.
So my advice is, if you are worried, keep your jars and lids hot, and sterilize your jars in boiling hot water for ten minutes.
If you aren’t worried, washing in hot, soapy water, and thoroughly rinsing should do the trick.
2. Pack the Beans
After preparing your green beans, pack them tightly into your sterilized jars, leaving about an inch of headspace at the top of the jar.
This means you have about an inch between the top of the beans and the lid of the jar. I usually pack them up to the ring or band around the top of the jar – the raised part of the jar where the band screws on.
This seems to work well for me.
When you pack the beans, try to pack them so they are all lined up vertically together, like they are standing. That way you can fit more into the jar.
If you just toss them in there, some will lay horizontal, some will stand up vertical, and some will fall diagonally. This will use up a lot of precious space.
Jars aren’t cheap! So fill them as full as you can.
3. Add Salt (Optional)
If you choose to use salt for flavoring, add 1/2 teaspoon of canning or pickling salt to each pint jar or 1 teaspoon per quart jar.
I don’t, but some people do.
4. Prep Your Lids and Canner
Pour three quart jars of water into the pressure canner, and one tablespoon of white vinegar. The vinegar keeps hard water spots from forming on the jars and your canner.
Then loosely cover the canner with the lid, and bring the water to a boil.
While the water is coming to a boil in the canner, put your canning jar lids in a small kettle and cover them with water. Bring the water to a boil.
Boil your lids for ten minutes.
While these two things are boiling, use a tea kettle or a pot to bring water to a boil. This water will be used to fill your jars.
5. Fill with Boiling Water
Once the water has come to a boil, carefully pour it over the green beans in the jars, maintaining the same inch of headspace. Use a knife or a thin spatula to slide down the sides of the jar to remove any air bubbles.
I like to use my tea kettle to fill my jars, simply because it already has a spout. That makes pouring so much easier.
But you can also just heat water up on the stove and then use a funnel to pour the boiling water into your jars, so that you don’t get burning hot water all over.
6. Seal the Jars
Wipe the rims of the jars with a clean towel, and then carefully place the hot, boiled lids on the jars.
Screw on the bands until they’re tight. I like to use a grippy pad to get my bands on as tight as possible.
6. Process in Pressure Canner
Using the tongs, gently load the jars into your pressure canner, following the manufacturer’s instructions for your particular model. Make sure they are evenly spaced.
Adjust the water level and processing time based on your elevation (refer to The Complete Book of Home Preserving or the National Center for Home Food Preservation for specifics).
7. Start Canning
Lock the canner lid securely and heat over high until steam flows from the vent. Allow steam to escape for 10 minutes, then place the pressure regulator on the vent.
Process pint jars for 20 minutes and quart jars for 25 minutes at 10 pounds of pressure for altitudes of 1000 feet or lower. Adjust the pressure and time as needed for higher altitudes.
8. Cool Down
After processing, turn off the heat and allow the pressure canner to cool down naturally before opening the lid.
Leave the canner on the burner until the pressure drops to zero.
Once safe, carefully open pressure canner and remove the jars, using a jar lifter. Place them on a towel to cool for 12 to 24 hours without tightening the bands or pressing down on the seals.
9. Check Seals
After cooling, check that the lids have sealed by gently pressing the center. A properly sealed lid will not flex up and down.
If a jar hasn’t sealed, refrigerate it and eat the green beans within a few days.
Wipe down the jars with a warm dish cloth, and label them with the date and contents.
How to Store Your Canned Green Beans
Properly storing your canned green beans is super important to keep them tasting great and safe to eat. Just pop those sealed jars in a cool, dark spot like a pantry or cellar (away from sunlight), ideally between 50 and 70 degrees Fahrenheit.
Don’t leave them near hot surfaces or where the temp changes a lot; that might mess with the seal. Periodically check the jars for any spoilage signs like cloudiness, leaks, or strange smells.
When stored right, your canned green beans can stay tasty for about a year, letting you enjoy that summer vibe even in the chillier months.
Canning Green Beans: Tips for Beginners
Canning green beans at home can be a really fun and rewarding experience, especially if you’re just starting out.
Here are some key tips to help make sure your first time goes smoothly:
- You can use fresh string beans from the produce department or farmer’s market, no need for garden-fresh beans.
- Feel free to skip the salt if you prefer.
- Choose thin beans before they develop seeds inside for the best taste.
- Keep your jars hot after sterilizing to avoid glass breakage; you can warm them in the oven if you need to.
- Although new guidelines recommend against boiling lids, some still prefer to do so without issues. (Myself included!)
- Wide-mouth jars are easier to pack than regular mouth ones.
- When filling jars, lay them on their side and layer the beans like a puzzle to maximize space.
- Remember to leave headspace at the top of the jar to allow for proper sealing during processing.
Following these beginner-friendly tips not only makes canning green beans at home a breeze but also ensures you enjoy the fruits of your labor with delicious, safely preserved beans all year round.
Money-Saving Tips for Canning Green Beans
Canning green beans the old-fashioned way doesn’t have to break the bank! Here are some effective ways to save money while preserving your harvest:
- Reuse jars and rings: While you need new lids for safety, jars and rings can be reused if they’re in good condition.
- Share jars and rings: Check with grandma, mom, sisters, and aunts to see if they have any jars they aren’t using this season, before investing in your own.
- Buy used jars: Look for jars on Facebook and other such sites, and at rummage sales. You might also be able to find them in second hand stores.
- Buy in bulk: Purchase beans in bulk during peak season or grow your own to get the best price per pound.
- Borrow equipment: If you’re new to canning, consider borrowing large pots and canning tools from friends or family instead of buying them.
- Look for sales on canning supplies: Stock up on jars and lids during off-season sales or use coupons to reduce costs.
- Preserve in groups: Join forces with friends or neighbors. Buying and preserving in larger quantities can lower the cost per jar significantly.
By following these tips, you can enjoy canned beans without it significantly impacting your budget.
Canned Green Beans FAQ’s
Here are some common questions people ask about canning green beans to help you get the hang of this classic preservation technique!
What is the best method for canning green beans?
The best method for canning green beans is pressure canning. This process uses high temperature to ensure the destruction of bacteria that could lead to spoilage or foodborne illness.
Unlike water bath canning, pressure canning reaches temperatures beyond boiling point, which is crucial for low-acid foods like green beans. It’s important to follow a tested and approved recipe and to adjust processing times for your altitude.
Always use a pressure canner that is in good condition and follow the manufacturer’s instructions for safe canning practices.
What’s the easiest way to can green beans?
The easiest way to can green beans is to use the raw pack method combined with pressure canning. This involves cleaning and trimming the green beans, packing them raw into jars, and then filling the jars with boiling water, leaving the appropriate headspace.
Close the jars with lids and rings, and process them in a pressure canner according to the canner’s instructions for the correct time and pressure for your altitude.
This method skips the pre-cooking step, making it straightforward and less time-consuming while still ensuring the safety and preservation of the beans.
How do I can green beans without a pressure canner?
Canning green beans without a pressure canner is not recommended due to the risk of botulism, a serious foodborne illness. Green beans are a low-acid food, which means they cannot be safely canned using the water bath method, which only reaches boiling temperature.
The only safe alternative to pressure canning involves pickling the green beans, which raises the acidity to a safe level for a water bath.
If you do not have a pressure canner, it is safer to freeze or dry green beans for preservation. Always prioritize safety and follow approved canning guidelines.
How to can green beans in a water bath?
Canning green beans in a water bath is not recommended for safety reasons. Green beans are categorized as a low-acid food, and the hot water bath method cannot reach temperatures high enough to kill the bacteria that cause botulism, a potentially fatal foodborne illness.
The only exception to this rule is when pickling green beans, as the addition of vinegar in the pickling process raises the acidity level, making it safe to use water bath canning. For preserving green beans without pickling, it’s essential to use a pressure canner to ensure both safety and quality.
How long do I pressure can string beans for?
The processing time for canning string beans in a pressure canner varies depending on your altitude and the size of the jars. For pint jars, the recommended processing time is 20 minutes at 10 pounds of pressure for altitudes of 0 to 1,000 feet, and 15 pounds for altitudes above 1,000 feet.
For quart jars, the processing time increases to 25 minutes at 10 pounds of pressure for altitudes of 0 to 1,000 feet and 15 pounds for higher altitudes. Always ensure you are following up-to-date guidelines from reputable sources such as the National Center for Home Food Preservation to ensure food safety.
Do you cook green beans before canning?
Yes, green beans can be fully cooked or blanched before canning, but they don’t have to be.
This process, known as “hot packing,” involves boiling green beans for a few minutes, then quickly placing them into the canning jars.
Hot packing helps remove air from the beans, ensuring a tighter pack and less floating in the jars, and it also kills any bacteria on the beans, making the canning process safer. Always place the hot beans into the jars carefully and cover them with boiling water, leaving the appropriate headspace as recommended by safety guidelines.
I prefer to use the raw pack (or cold pack) method of canning green beans. It requires less work on my part and is an approved and tested way to can.
Do sterilized jars cool off too fast and break when cold packing?
When using the cold pack method for canning, there’s often a concern that placing hot liquid into sterilized jars could cause the jars to break due to thermal shock. However, jars specifically manufactured for canning purposes are designed to withstand a wide range of temperatures.
I’ve never had a jar break on me as I was packing it.
To minimize the risk, it’s important to ensure that jars are not cooled too rapidly after being sterilized. A good practice is to keep them warm until they are filled – or work fast.
Always inspect your jars for any signs of damage or weakness before using them, as even the smallest crack can lead to breakage when exposed to heat.
How long are home-canned green beans good for?
Home-canned green beans, when properly processed and stored in a cool, dark place, are generally safe to eat for up to one year. It’s crucial, however, to ensure that the sealing process was successful and the jars remain sealed throughout storage.
Before consumption, always check the seal and look for any signs of spoilage such as off-smells, cloudiness, or fermentation bubbles.
But if you followed the appropriate tested times and procedures, and your store your beans in a cool, dry place, they’ll be good for years. But, while the beans may remain edible beyond a year, the quality, including texture and taste, may decline.
We like to rotate our beans and eat up the oldest stuff first. And honestly, in our family, nothing ever makes it past a year. 😆
Does this method only work for green beans?
Absolutely not! While we’ve focused a lot on green beans, this canning method is versatile and can be applied to a wide range of fruits and vegetables.
The key is to follow the specific processing times and methods recommended for each type of produce to ensure safety and quality.
For example, tomatoes, pickles, and certain fruits require different treatments due to their varying acidity levels. Always refer to a trusted canning guide or resource to get the specifics for each food you wish to preserve.
I love The Ball Complete Book of Home Preserving. Following a book such as this ensures not only the safety but also the best possible taste and texture of your canned goods.
Do you keep your green beans whole?
Most of the time, yes, we keep our green beans whole when canning. This approach not only maintains their natural shape and texture but also makes for a visually appealing jar.
Whole beans are easier to stack in jars, maximizing storage space, and they also tend to retain their flavor better. However, this doesn’t mean you can’t cut them into smaller pieces if you prefer.
Some people find that snipping the ends and cutting the beans into halves or quarters makes them easier to eat and serve directly from the jar. The key is to ensure whatever size you choose, you maintain a consistent cut for even cooking and preservation.
What is the cold pack method?
The cold pack method, also known as raw pack, involves filling jars with raw, uncooked food, and then pouring hot water, juice, or syrup over the contents before sealing and processing. This technique is especially popular for preserving fruits and vegetables, such as green beans, because it typically retains the fresh taste and texture of the produce.
During the canning process, the jars are heated to a temperature that destroys any potentially harmful bacteria, ensuring the food is safe for consumption. The cold pack method is straightforward and effective, making it a favorite among home canners for its simplicity and the high-quality results it delivers.
What is the wet pack method?
The wet pack method, in contrast to the cold pack method, involves pre-cooking the food before it is placed into jars. This pre-cooking step is often brief, just enough to blanch or lightly cook the fruits or vegetables.
After this, the food is packed into jars along with a hot liquid – typically water, juice, or syrup – which not only aids in preserving the freshness and color of the food but also ensures that the jars are filled with minimal air pockets.
This method is particularly beneficial for denser foods that might not heat thoroughly using the cold pack method, as the pre-cooking step helps in achieving a more uniform internal temperature during processing, ensuring food safety and quality.
At the End of the Day…
When it comes to canning, whether you prefer the cold pack or wet pack methods, each has its own perks depending on what you’re preserving and your taste preferences.
If you’re a beginner or a pro in home canning, trying out these techniques can introduce you to a world of homemade delights. Stock your pantry with seasonal flavors to enjoy year-round by mastering these methods.
To level up your canning skills, check out the All New Ball Book of Canning and Preserving. With loads of recipes and easy-to-follow instructions, this book is a must-have for all canning enthusiasts. Start your canning journey today and elevate your pantry game!
Happy canning!
More Canning Recipes
How to Can Green Beans
Equipment
- 1 Pressure Cooker
- Canning Jars with Lids amount will depend on the amount of beans
- 1 Jar Lifter for safely removing hot jars from the canner
- Clean, Dry Towels for wiping jar rims
Ingredients
- Fresh Green Beans approximately 2 lbs. of green beans are needed for each quart jar
- Canning Salt optional; 1/2 teaspoon per pint jar or 1 teaspoon per quart jar
- Water enough boiling water to fill each jar
- White Vinegar for hard water spots
Instructions
- Wash green beans in cold water.
- Throw any blemished beans.
- Snap the ends off of each bean.
- Chop, snap, or break beans into the desired size, or leave them whole.
- Wash the canning jars, lids, and bands in hot, soapy water and rinse.
- Pack the raw string beans into each jar, as tightly as possible. It helps to lay the jar down and stack the beans in, so they stand up vertically.
- Add salt, if desired.
- Pour 3 quart jars of water into the pressure canner.
- Add one tablespoon of white vinegar.
- Loosely cover the canner with the lid and bring the water to a boil.
- Meanwhile, put the lids in a pot of water and bring them to a boil. Boil for 10 minutes.
- While the lids are boiling, and the pressure canner is coming to a boil, boil a pot of hot water. (I like to use a tea kettle.)
- Fill the jars of green beans with boiling hot water.
- Place a lid on each jar and screw the band on tightly.
- Using the tongs, place each jar into the pressure cooker, spacing them out as evenly as possible.
- Lock the Canner Lid securely and heat over high heat until steam flows from the vent.
- Allow the steam to escape for 10 minutes, then place the pressure regulator on the vent.
- Process pint jars for 20 minutes and quart jars for 25 minutes, at 10 lbs. of pressure for altitudes of 1000 feet or lower. Adjust the pressure and time needed for higher altitudes.
- After processing, turn off the heat. Allow the pressure canner to cool down naturally before opening the lid. Do not remove it from the burner.
- Leave the canner on the burner until the pressure drops to zero. Then, remove the pressure regulator.
- Remove the canner lid.
- Using a jar lifter or tongs, carefully remove the jars. Place them on a towel to cool for 12 to 24 hours.
- After cooling, check that the lids have sealed by gently pressing the center. A properly sealed lid will not flex up or down.
- If a jar has not sealed, refrigerate it and eat the green beans within a few days.
- Wipe down the jars with a warm dish cloth, and label them with the date and contents.
- Store your canned green beans in a cool, dark place.
