Canning Green Beans

Canning green beans is a must have skill at the cottage. Most nights we find ourselves out in the garden with a big basket picking green beans, which means the fridge is loaded with gallon bags of beans. At last count there were about five gallons in there, which is way more than we can eat before they go bad so it is canning season here. Canning is a huge part of our summer, we spend a ton of time together snapping beans in the living room listening to old radio dramas or our favorite movies. Canning green beans is just one of our specialties but we will start here.

What You Will Need:

First and foremost you are going to need a clean environment to work and a lot of green beans.  Everything below is linked to Amazon so you can easily find what you need. Pressure Canner Quart Canning Jars Lids  (reusable lids are great and money, in the long run, find them HERE) & Rings Magnetic Canning Lid Lifter Jar Lifter Bubble Remover Towels Hot Water Related Article: Canning Crushed Tomatoes

Directions:

Step 1: Check all the jars and lids for cracks and nicks, discard any you find with them. Step 2: Wash your jars and lids in hot water. Place the jars in a casserole dish in the oven with about an inch of water in the bottom. Turn your oven on as low as it will go (ours is 117F). While those heat up place the lids in a small pan with water and turn on low.

 Step 3: Wash beans then cut the ends of the beans off, remove strings and snap in uniform pieces. Step 4: Pack beans into jars, pour hot water over the top, using the handle of a wooden spoon or a bubble remover push the beans around to get rid of the air bubbles and add 1 teaspoon salt. Wipe off the rim of the jar, place a lid on the top and attach the ring over it. Don’t over tighten it. Step 5: Place jar in the pressure canner. Continue until full (7 quart jars) Step 6: Put lid on canner and lock in place. Bring to a boil, leave the vent open until steam has escaped steadily for 10 minutes. Put weight on vent. Bring pressure to 10 lbs (for altitudes below 1,000 feet). Process quart jars for 20 minutes. Step 7: When the timer goes off, pull canner off the heat DO NOT OPEN IT until the pressure has returned to zero. Remove gauge and let canner cool for 10 minutes before opening lid. Unfasten lid, and raise lid toward you to protect your face from the steam. Let the jars cool another 10 minutes before removing to a thick layer of towels. Allow to cool for 12 – 24 hours. Step 8: After jars have cooled check the seal by pressing the center of the lid. If it pops it didn’t seal properly throw it out. Wipe down the jar and lid and label. Store in a cool, dry, and dark place. This post contains affiliate links, they cost you nothing extra but help us to keep bringing you great articles.  pin for later Print

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