Green beans are easy to can and are great to have as a fall back for evening meals. This recipe is simple and it makes a great starter recipe for anyone just learning to can. Other types of beans such as purple or yellow beans may also be canned using this recipe. Some raw vegetables such as green beans can be cold packed. This means no cooking before adding them to the jars. This keeps your vegetables crisp not mushy. Just remember that some raw foods canned in this manner may discolor or float due to shrinking. This does not affect the flavor or quality of your canned foods.
Since this recipe is so basic it makes it easy to create wonderful side dishes all winter long.
- 4 lbs. fresh green beans
- Boiling water
- 8 tsp Canning Salt
- Prepare the canning jars, lids and seals following the manufacturer’s instructions and keep them hot.
- Place 2 qts of water into an 8 qt. pot, place over high heat and bring to a boil.
- Trim the ends off the beans and cut them into 2 in. pieces.
- Pack the uncooked beans into the jars tightly.
- Pour boiling water over the beans maintaining a 1 inch headspace.
- Sprinkle 1 tsp salt into each jar then release any air bubbles.
- Add more beans and water if necessary to retain the correct headspace.
- Wipe the jars and tighten the lids by hand.
- Place the jars in the pressure canner at 10 lbs. of pressure and process 25 minutes.
- Let the pressure return to 0 then wait 10 minutes and carefully open the canner.
- Remove the jars and cool in a draft free area, test the seals and promptly refrigerate any jars that did not seal correctly.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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