Canned Green Beans
Fresh green beans preserved at their best make a simple, reliable pantry staple. They’re perfect for quick side dishes, casseroles, soups, or holiday meals. With proper pressure canning, you can enjoy garden-fresh flavor all year long.
Ingredients (Makes 16 Pint Jars)
- 8–10 pounds fresh green beans
- Warm water
- 8 teaspoons canning salt (½ teaspoon per pint, optional for flavor)
Instructions
- Prepare the Green Beans
Wash the green beans thoroughly. Trim the stem ends and cut into 1–2 inch pieces if desired, or leave them whole. - Prepare the Jars
Wash pint jars, lids, and bands. Keep the jars hot until ready to fill. - Pack the Jars
Pack the green beans tightly into the hot jars. Add ½ teaspoon canning salt to each pint, if using. - Add Water
Pour hot water over the beans, leaving 1 inch of headspace. Remove any air bubbles, adjust the headspace if needed, and wipe the jar rims clean. - Seal the Jars
Place the lids on the jars and screw on the bands until fingertip tight. - Pressure Can
Process pint jars in a pressure canner at 10 pounds pressure for 20 minutes (dial-gauge canners) or follow your canner manufacturer’s instructions and adjust the pressure for your altitude. - Cool and Store
Allow the pressure canner to depressurize naturally. Remove the jars and let them cool undisturbed for 12–24 hours. Check that the seals are secure, label the jars, and store them in a cool, dark place.
To Serve
Drain the green beans and heat them with butter, salt, and pepper. They also make a delicious addition to casseroles, soups, stews, and holiday side dishes.
Note: Zinc tablets are not a recommended or approved ingredient for home canning. For safe, tested results, use only green beans, water, and optional canning salt, and follow current pressure-canning guidelines.
Happy canning!