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Beans – Green (snap, wax, or Italian)

Equipment

  • Large saucepan or pot – for hot pack method only
  • Pint or quart size canning jars and lids
  • Pressure Canner (weighted or gauge)

Ingredients

  • Beans (whole or 1in pieces) – washed and trimmed as desired
  • Water as desired
  • Salt to taste

Instructions

Preparing the Beans for Canning – choose HOT PACK or RAW PACK

  • Select tender, crisp pods – discard diseased and rusty pods.
  • Wash beans, trim ends; break or cut into 1-inch pieces or leave whole.
  • HOT PACK - In large pot, cover beans with boiling water; boil 5 minutes.
    RAW PACK - Skip this step.
    ~ Always sterilize canning jars and lids just before using ~
  • Pack beans firmly into jars; leave 1-inch headspace.
  • Add salt, if desired; ½ teaspoon for pint jars, 1 teaspoon for quart jars.
  • Fill jar with boiling water (or cooking liquid for HOT PACK); remember to leave 1-inch headspace and remove any air bubbles.
  • Wipe jar rims and threads.
  • Adjust lids and begin canning.

CANNING TIME

  • Pressure Canning: (pint jars) 20 minutes, (quart jars) 25 minutes
    Dial gauge pressure canner @ 11 pounds OR Weighted gauge pressure canner @ 10 pounds

Notes

NOTE: If you live at altitudes of 1,000 feet or more, water boils at lower temperatures as altitude increases. Lower boiling temperatures are less effective for killing bacteria. Increasing the process time or canner pressure compensates for lower boiling temperatures. Therefore select the proper processing time or canner pressure for the altitude where you live.