Canned Green Beans Recipe
How To Make Canning Green Beans has a fascinating history that dates back to the early 19th century when it was developed as a method for preserving food during wartime. To make canned green beans, you start by selecting fresh, crisp beans, washing, and trimming them. Blanching helps retain their color and nutrients. Next, pack the beans into sterilized jars, leaving a one-inch headspace. Secure the lids and use a pressure canner to guarantee safety. This process allows you to enjoy seasonal flavors year-round. Keep going to discover essential tips and creative uses for your freshly canned green beans!
Equipment
- Equipment:
- Pressure canner
- Mason jars with lids and bands (pint or quart size)
- Jar lifter
- Canning funnel
- Bubble remover tool or wooden stick
- Large pot for boiling water
- Towels or a cloth
Ingredients
- Ingredients:
- Fresh green beans about 1 pound per pint jar
- Water
- Canning salt optional, about 1/2 teaspoon per pint jar
Instructions
- Prepare the Green Beans:
- Wash the green beans thoroughly under cold running water.
- Trim the ends and cut the beans into 1-2 inch pieces, or leave them whole if preferred.
- Sterilize the Jars:
- Wash your jars, lids, and bands with hot, soapy water. Rinse well.
- Sterilize the jars by placing them in a large pot of boiling water for 10 minutes, or use your dishwasher's sterilize cycle.
- Keep the jars warm until you're ready to use them to prevent cracking when adding hot contents.
- Pack the Jars:
- There are two methods for canning green beans: hot pack and raw pack.
- Hot Pack Method:
- Blanch the prepared green beans in boiling water for 5 minutes.
- Drain and immediately pack the hot beans into the warm jars, leaving about 1 inch of headspace at the top.
- Add 1/2 teaspoon of canning salt to each pint jar, if using.
- Pour boiling water over the beans, covering them completely, but still leaving 1 inch of headspace.
- Raw Pack Method:
- Pack the raw, prepared green beans tightly into the warm jars, leaving 1 inch of headspace.
- Add 1/2 teaspoon of canning salt to each pint jar, if using.
- Pour boiling water over the beans, covering them completely, but still leaving 1 inch of headspace.
- Remove Air Bubbles:
- Use a bubble remover tool or a wooden stick to remove any air bubbles trapped in the jars. Slide the tool around the inside edges of the jar.
- Seal the Jars:
- Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place the lids on the jars, then screw the bands on until they are fingertip tight.
- Prepare the Pressure Canner:
- Add a few inches of water to your pressure canner, following the manufacturer’s instructions.
- Place the filled jars into the canner, using a jar lifter.
- Process the Jars:
- Secure the lid on the pressure canner and turn the heat to high. Allow the canner to vent steam for 10 minutes before closing the vent.
- Process the jars at 10 pounds of pressure (adjust for altitude if necessary) for the following times:
- Pint jars: 20 minutes
- Quart jars: 25 minutes
- Cool the Jars:
- Once the processing time is complete, turn off the heat and let the pressure canner cool down naturally. Do not open the canner until the pressure has dropped completely.
- Carefully remove the jars from the canner using a jar lifter and place them on a towel or cloth, leaving space between them. Allow the jars to cool undisturbed for 12-24 hours.
- Check the Seals:
- After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn't pop back, the jar is sealed. If any jars did not seal properly, refrigerate them and use within a few days.
- Store the Jars:
- Label the jars with the date and contents.
- Store the sealed jars in a cool, dark place. Properly canned green beans can last up to a year.