Home Canning of Green Beans

written by Eleanor Emslie

I would like to share some tips on the homemaking art of preserving and canning the foods we grow. This process is quickly being replaced by the convenience offered at the local supermarket. But there is nothing more gratifying for you or your family than the money saved by doing it yourself. With a few instructions and tips to follow, you can be on your way to canning home grown produce.

After you have either harvested or purchased your fresh green beans, follow the pressure canning method for canning them.

You will need a steam pressure canner with a gauge, good canning jars (not mayonnaise jars as they are weaker and will explode under the pressure of the pressure cooker), lids and bands (bands can be reused; lids cannot), a jar lifter, and a jar funnel.

A pressure canner is used with low acid foods such as beans, beets, and carrots. You may need to have your pressure gauge checked for accuracy. Excellent canning instructions can be found in either the Ball Blue Book or the Kerr Kitchen Cookbook. Both are readily available where canning supplies are sold. Always follow directions and don’t try to guess what is correct to do.

Green beans can be canned by either a raw pack method or a hot pack method. I prefer the hot pack method.

Wash the beans, trim the ends, and cut into 1” pieces. Cover them with boiling water and boil for five minutes.

In clean glass jars (Unlike jars used in the boiling water bath canner, these jars do not need to be sterilized.), pack the hot beans sort of loosely to within 1/2” of the top. Add 1/2 tsp salt to each pint or 1 tsp to each quart.

Salt is used for flavor.If you prefer not to use salt, it will not effect the preservation of the beans.

Cover with boiling cooking liquid, leaving the 1/2” space at the top.

Cap each jar with a hot (not boiled) lid and band. Screw the lid and band on firmly but not overly tight.

Process in pressure canner according to directions at 10 lbs pressure. It will be necessary to exhaust steam before you place the weighted gauge in place.You will need to watch carefully as the pressure rises so that you can adjust the amount of heat and reduce it when needed.

After the pressure has returned to zero, remove each jar. You will hear a ‘pop’ sound when each one seals. Before storing the jars, remove the band for reuse. It does not help to screw them down tight. The jar will remain sealed with the lid.

If you live in our area, I will gladly be available to help you by phone or in person, so don’t hesitate to call.

I wish you success.