Pressure Canned Green Beans
Enjoy the convenience of pressure-canned green beans with this simple recipe! Perfect for preserving fresh beans from your garden or the farmer’s market, this method locks in flavor and nutrients, allowing you to enjoy tender, vibrant beans all year long. Ideal for side dishes, soups, and casseroles!
Equipment
- 5 pint jars & lids
- Pressure Canner
- jar lifter, other canning tools
Ingredients
- 5 lbs fresh green beans ends snipped, snapped into bite sized pieces
- 2 1/2 tsp canning salt
- 5 pints boiling water
Instructions
- Grab your washed green beans and snap off the ends. Cut/snap the green beans into bite-sized pieces. About 1lb of green beans will fill 1 pint-sized jar.
- Fill clean jars to the rim with green beans. Tap the jar on the counter or table a few times to make a little more room.
- Fill a large pot with water and bring it to a boil. Put water in your canner and heat so the water starts to warm up.
- Put 1/2 tsp canning salt (not table salt) in each pint jar.
- Fill each jar with boiling water until there is 1/2 inch head space.
- Slide a butter knife or a canning tool down the side of each jar and around the edge to ensure no air bubbles are there.
- Wipe the rims so they are clean and dry. Put clean lids (preferably new) on the jars and screw on the rings until they are fingertip tight.
- Place the jars in the canner and make sure there is the right amount of water. There should be indicating lines on your canner to tell you how much water is needed. Place the lid on the canner and put it in the locked position.
- Bring the water to a boil and let the steam vent for 10 minutes. Turn the pressure gauge to 10 psi (this is setting 2 on my canner). Once it reaches pressure set a timer for 20 minutes for pints and 25 minutes for quarts. Adjust your temperature so the pressure stays at 10 psi.
- Turn off the burner and let the pressure come down naturally to zero. Once it is at zero, turn your pressure gauge to zero. Carefully take the lid off angling it away from your face. Using a jar lifter, take the jars out of the canner and allow to cool. You'll start to hear the popping of your jars sealing. Check seals and if one of the jars did not seal, refrigerate and use soon.