Last Updated on October 21, 2024 by Renee’
It seems like every summer we have an abundance of green beans. If you’ve been following me you know that my 84-year-old father has several huge organic gardens that I am very fortunate to be a part of. He is amazing!!!
So every summer I try to preserve as many vegetables that I can.
I freeze some, ferment some & can some. But I do prefer canning because it lasts so much longer, I don’t have to worry about freezer burn or the power going out.
I do freeze the smaller thin green beans whole to saute with garlic & onions, but I pressure can the rest.
I use my mother’s canner that she handed down to me which still works great. It’s just like this one but much older. It’s a 25-quart canner & will can 19 pints or 7 quarts. If I were buying a new one I would probably get the 30-quart or the 41.5-quart canner. It would save me so much time.
People say all the time that it scares them to use a pressure canner. I used to feel the same way until I tried it the first time. Pretty much every household has an Instant Pot now since it’s all the rage, so if you are cooking with it, it’s pretty much the same thing. Nothing to be scared of.
So let’s get started!
Ingredients:
- Green Beans, strung, broken & washed (enough for 7 qts.)
- Sea Salt (optional) 1 tsp. per quart or 1/2 tsp. per pint
- Filtered Water (I love my Reverse Osmosis system) Do not use Tap Water due to fluoride & chlorine.
Tools Needed
- Pressure Canner (I love this one. It is the newer version of what I have. It has a “metal-to-metal” sealing system for a steam-tight seal; No gaskets to crack, burn, replace or clean)
- 7 Quart Jars with Lids
- Jar Lifter
- Tongs
- Cutting Board
- Sharp Knife
- Large Stainless Steel mixing bowl
- Colander
- Wooden Spoon for removing bubbles (I use the handle or you can use a butter knife)
- Med-Large Pot for boiling filtered water
- Large Pan with hot water for rings & lids
Directions:
- Sterilize Jars. My dishwasher has a sterile cycle, so I just make sure to run them on the sterile cycle ahead of time. It’s not required for pressure canning. Just make sure they are clean.
- String & break green beans & wash.
- Put the green beans in a large bowl until ready to put in jars.
- Add filtered water to large pot & bring to a boil. (Enough to fill 7 qts. with beans added)
- Fill the canner about 1/4 – 1/3 way full with hot water (it will rise when you add the jars) & turn on low to med. heat.
- Put the lids with bands into a pan of boiling water.
- While filtered water is heating, Pack jars with the green beans. (Shake jars & use a wooden spoon to help pack them)
- Add 1 tsp of sea salt to each quart (optional)
- Pour boiling filtered water into jars. Leave 1″ of headspace.
- Remove air bubbles with the handle of the wooden spoon or knife by sliding it down the side of the jar.
- Wipe the jar rim with a clean cloth
- Use tongs to put the lids on the jars. They will be very hot. Tighten.
- Put jars of green beans into canner using a jar lifter.
- Put the pressure canner’s lid on & tighten it according to your canner’s instructions.
- With my pressure canner, I turn the heat up to med-high until steam starts coming out the vent then I close the vent & let it start building pressure. Make sure to follow your canner’s instruction manual.
- Bring pressure up to 10 lbs. Cook 20 min for pints or 25 min for quarts. Make sure to check your canner’s manual to adjust for your altitude.
- Once it is done, turn off the heat & let the pressure come completely down to zero. This is very important. Do not attempt to relieve pressure manually. Once the pressure has completely come down, open the vent & lid.
- Remove jars & allow to cool for 12-24 hours before moving. You can remove the bands at this point since they are not necessary anymore since they are sealed under pressure. This prevents the bands from rusting & being hard to remove later.
*Scroll down for printable recipe card.
More Canning & Freezing Recipes:
- How to Can Okra
- How to Can Bone Broth
- How to Can Squash
- How to Can Potatoes
- How to Can Beef
- How to Can Ground Beef or Venison
- How to Can Tomatoes
- How to Freeze Green Beans
- How to Freeze Tomatoes
- How to Freeze Squash
- How to Freeze Okra
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More info on canning & preserving here & get your free guide to canning here.
UPDATE:
- I have since bought an electric canner that I absolutely have fallen in love with! It is a Nesco Canner (Carey is the same). It holds 4 quarts or 5 pints. Perfect for canning small batches. Also after it comes to pressure, you can leave it & you don’t have to monitor it like a stove top canner. I absolutely love it. I already bought another one I loved it so much!
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Hi. You mention use filtered water. Our farm has a well. Is well water ok since it doesn’t have floride or chlorine?
Best Regards
Shannon
I have well water too. It depends. I would have it tested, but it is definitely better than city water in my opinion.