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Pressure Canning Green Beans
Green beans, also called string beans and snap beans by some, are perfect for home canning! Nothing better than having his 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.
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.
- 15 pounds fresh green beans
- Salt, optional and not required
- Fresh herbs, optional (see Ingredient Tip)
- 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.
- 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.
- 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.
- Wipe the jar rim with a washcloth dipped in vinegar. Add lids and rings and hand tighten.
- 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!
Diane, The Canning Diva®