Pressure canning green beans is a simple way to preserve a fresh garden harvest for shelf-stable storage without freezing or refrigeration. Because green beans are a low-acid vegetable, they require pressure canning to safely preserve them for long-term pantry storage. Fresh green beans can be trimmed, cut or left whole, packed into jars, covered with boiling water, and pressure processed to create a convenient vegetable that is ready to heat and serve as a side dish or add to soups, stews, casseroles, and other meals.

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By Diane Devereaux | The Canning Diva® 
Last updated: October 2, 2026

Key Takeaways

• Green beans require pressure canning: As a low-acid vegetable, green beans need the higher temperatures achieved with a pressure canner for shelf-stable preservation.
• Choose fresh, firm beans: Use crisp, tender green beans and remove the stem ends before cutting them into pieces for packing.
• Salt is optional: Salt adds flavor but does not play a role in safely pressure canning green beans.
• Raw packing keeps preparation simple: Pack the prepared beans directly into jars, add water, and process according to jar size, elevation, and pressure canner type.
• Home-canned green beans are versatile: Serve them as a simple side dish or use them in casseroles, soups, stews, and other recipes.

Jump to Recipe

About Green Beans and Why They Are Ideal for Canning

Green beans, also called string beans and snap beans by some, are perfect for home canning! Nothing better than having this nutrient-packed vegetable on your pantry shelf. Green beans are high in vitamin K and calcium, which are important nutrients for maintaining strong, healthy bones and reducing your risk of fractures. Green beans are also powerful sources of vitamin A and vitamin C a great source of fiber and folic acid.

A serving of cooked green beans has about the same amount of protein, B-vitamins and vitamins A and E as raw green beans, but cooking green beans causes them to lose 30 percent of their potassium, iron and magnesium, and 20 percent of their vitamin C content. The beauty of canning them in a jar however is whatever nutrients leach into the water are contained in the jar and can be used and consumed.

Here is a quick and easy pressure canning green beans recipe so you may have these beauties lining your pantry shelves for years to come.

Is Salt Required When Canning Green Beans?

Adding salt to home-canned green beans is optional. Salt does not make green beans safe for canning and does not affect the pressure-canning process. Its purpose is simply to enhance flavor.

If you enjoy seasoned green beans, you can add canning or pickling salt to each jar before processing. If you prefer to reduce sodium or season your vegetables when you serve them, simply omit the salt. Either way, follow the same pressure-canning method and processing time outlined in the recipe.

Using salt specifically labeled for canning or pickling also helps prevent the cloudiness that additives in some table salts can create in the liquid inside the jars.

Ways to Use Home-Canned Green Beans

Home-canned green beans make an easy side dish straight from the pantry, but they can also become an ingredient in a variety of meals. Drain and season them with butter, garlic, herbs, bacon, or onions for a quick vegetable side, or add them to soups, stews, casseroles, and one-pot meals.

They also work beautifully in traditional green bean casserole and other baked dishes. Because the beans are already cooked during pressure canning, add them toward the end when using them in soups and stews so they heat through without becoming overly soft.

If you are interested in adding protein to your home canned green beans, check out my canning recipe for Canning Green Beans with Bacon recipe.

Pressure Canning Green Beans Instructions

Makes about 7 quarts or 14 pints

Use these simple home canned green beans to create a delicious side dish, drain to use when making a three bean casserole or use when baking a traditional green bean casserole for the holidays.

Ingredients

• 15 pounds fresh green beans
• Salt (optional)
• Fresh herbs, optional (see Ingredient Tip)

Instructions

1. Using a colander in the sink, clean the fresh green beans in cold running water. Snap or trim off the tip of the stem end of each bean then snap each bean into 2” to 3” pieces and place in a bowl.
2. Raw pack green beans into each jar pushing and tapping them down so you may fit as many as possible in each jar. Pack tight to 1-inch of headspace.
3. Cover green beans with fresh water and fill to 1-inch headspace. Remove any trapped air pockets by lightly tapping the glass jar onto a cutting board. Add additional water if necessary to maintain the 1-inch headspace.
4. Wipe the jar rim with a washcloth dipped in vinegar. Add lids and rings and hand tighten.
5. Place cool water in pressure canner to required fill line, often 3 quarts depending on the manufacturer. Place jars in canner vessel. Use a second flat rack if you choose to double-stack your pint jars. Process at 10psi or according to your elevation and canner type; process pints for 20 minutes and quarts for 25 minutes.

Ingredient Tip: When packing jars, feel free to used 1 tablespoon of chopped fresh herbs in each pint jar and 2 tablespoons in each quart jar. Fresh herbs may consist of basil, tarragon, thyme, rosemary, oregano or any combination thereof. Pre-seasoning your green beans will give them a robust flavor when you go to use them in other recipes or when you simply want a flavor to your side dish. Have fun and get creative!

For more recipes and insight on how to home can vegetables, be sure to follow me on Facebook and Instagram. And if you love listening to podcasts, be sure to subscribe to Canning with The Diva!™ and join in on the fun each week!

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About the Author:
Diane Devereaux, The Canning Diva®, is an internationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.