Canning green beans is a great way to enjoy them all year round. In this article, I’ll show you exactly how to do it with simple step by step instructions.
If you have an overabundance of green beans from your garden (and who doesn’t), canning them is one of the best ways to use them up before they go bad.
It’s also a great way to enjoy them all year round, and they make a quick and heat-and-serve side dish for any meal.
Below I’m going to show you all you need to know about how to can green beans, including tons of tips so that you will have the best success.
Best Types Of Green Beans For Canning
The best green beans to use for canning are ones that are tender, crisp, and as fresh as possible. They should snap easily when you bend them.
Large or overly mature green beans tend to get tough and stringy. So, if you’re picking them from your garden, choose the small to medium sized ones for canning.
Related Post: How To Grow Green Beans At Home
Preparing Green Beans For Canning
Preparing your green beans for canning is simple. First, rinse them off using a kitchen colander and drain them.
Then trim off the stems and cut the beans into about 2 inch pieces. Discard any that are blemished, soft, or stringy.
Also be sure to wash and sterilize your jars and keep them hot until you’re ready to pack them.
Methods For Canning Green Beans
One of the things that makes canning green beans so easy is that you don’t need to blanch or cook them first.
In fact you should NOT try hot packing or blanching them, because after they’re exposed to high heat in the pressure canner, they’ll likely end up mushy.
Raw packing is the best method to use, and the quickest. You simply fill the jars tightly with the uncooked green beans, cover them with boiling water, and you’re ready to process them.
Related Post: Freezing Green Beans With Or Without Blanching
Pressure Canning Green Beans
The only safe way to can green beans at home is by using a pressure canner.
Because they are low in acidity, green beans need to be processed at a very high heat to kill all of the harmful bacteria, which cannot be achieved in a boiling water bath.
Tools & Equipment Needed
Below is a list of the items you’ll need to can green beans. Be sure to gather everything before you start to simplify the process. You can see my full list of tools and supplies here.
- Pressure canner
- Pint canning jars
- New jar lids
- Paring knife
- Canning funnel (optional)
- Ladle (optional)
- Measuring spoons
- Bubble remover tool
- Jar lifting tool
- Dissolvable labels (optional)
- OR Permanent marker
How To Store Canned Green Beans
It’s important to store your canned green beans in a cool, dry, and dark place, such as in a pantry or cupboard.
But first you should check each lid to make sure it has a tight seal. If any of them didn’t seal, then put those into the fridge and eat them up within a week.
How Long Do Canned Green Beans Last?
Canned green beans will last for up to 2 years when stored properly. Make sure you label them so you know when they’ll expire.
Before eating them, always be sure to check that the lid still has a tight seal, and discard any that have popped while in storage.
Below I’ve answered some of the most common questions I get about canning green beans. If you still have questions, ask them in the comments section.
What is the best method for canning green beans?
The best method for canning green beans, and the only safe way to do it without increasing the acidity, is to use a pressure canner. They are a low-acid food, and a water bath cannot get them hot enough to kill all of the harmful bacteria.
Can you can green beans without a pressure canner?
No, you cannot safely can green beans without a pressure canner unless you add acidity, like pickling them, for example.
What is the pressure canning time for green beans?
The standard time for canning green beans is to process them for 25 minutes at 11 pounds of pressure. Be sure to adjust this time for altitude, if necessary.
Do green beans need to be blanched before canning?
No, green beans do not need to be blanched before canning, and you shouldn’t even try to do it that way, because they likely will end up mushy. You can simply add them into your jars raw, which results in the best flavor and texture.
Canning green beans is easy and quick, and perfect for beginners to start with. It’s a great way to preserve your garden’s bounty, and enjoy them all winter long.
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Learn more about my Vertical Vegetables book here.
More Food Canning Posts
- How To Can Corn
- How To Can Carrots
- How To Can Rhubarb
- How To Can Asparagus
- How To Can Pumpkin
- How To Can Potatoes
- How To Can Peppers
- How To Can Beets
Share your tips for canning green beans in the comments section below.