How To Can Green Beans

Green Beans are one of the best veggies to can and eat year round.  Green beans are one of my favorite vegetables to can and if you are able to grow them properly you can benefit from lots of green beans.  Every year I can close to 500 quarts of green beans.  To be honest, I cannot eat them all so I give them away as Christmas presents.  The first year I wondered how that would go over with my friends and family.  Now that is all they seem to request at Christmas.  Everyone seems to love how I can the green beans.  Therefore, here are my tips and tricks on how to can green beans.

Preparation of the Green Beans.  Use only fresh, crisp green beans of any type.  Beans that flex and don’t snap are past their prime and should not be used.  The yield for one bushel of beans is around 20 quarts.  If the beans you are canning are muddy, go ahead and rinse them off.  The kitchen sink is as good a place as any.  My favorite bean to can is a variety called  “Half-Runner” because it has a very good beany flavor.  However, this type has to be strung.

In order to string beans, you will need a paring knife, I prefer the Rada Paring Knife.  Using the knife, pull the string from tip to tip on one side of the bean and then the other.  Check for any bug bites, spots, or other marks on the beans and cut them out.  These little imperfections turn very dark once canned and make for an unappetizing bean.  Put the strings in a container such as a box lid or bowl.  For you organic gardening buffs, the green bean strings are perfect for the compost heap or plowing into the garden.  Avoid using the garbage disposal as the strings will probably clog it.

As soon as you string the bean, snap it into about 2 inch sections.  Break most beans about 3 times.  Use your own judgment.  Put the snapped beans into a large stainless steel bowl or plastic container.  If you are preparing the variety of beans with no strings, just cap and snap.  Now that the beans are strung, capped, and snapped, dump them into the kitchen sink.  Rinse the beans off very well and drain the sink.

Preparation of the Canning Jars.  If you buy new canning jars, you will get the lids and rings to go with them.  The jars themselves are sterilized and will have no cracks or nicks in the rims.  Quart jars are more economical, but some people do use pints.  A wide mouth jar is easier to pack, but is more expensive than a regular mouth. It follows that wide mouth lids are more expensive also.

 Do not try to can in mayonnaise jars or jars of that type because they usually end up breaking.

Canning jars can be used again and again as long as there are no cracks on the jar nor nicks on the rims.  Many canners like using the dishwasher for used jars.  This will sterilize the jars and keep them hot if you allot the proper time.  The lids can be used only once.  The rims can be used many times or until they start getting rusty.

Preparation of the Canning Lids.  Put your canning lids, or flat as they are sometimes called, into a saucepan and cover with water.  Simmer over medium heat.  Reduce heat and keep lids hot.  Just follow the directions on the canning lid package if there are any doubts.

Preparation of the Canner.  Put two or three inches of water in your pressure canner. PLEASE FOLLOW YOUR PRESSURE CANNER’S DIRECTIONS. My canner requires 3 quarts of water and other canners need only 2 quarts.  Turn heat on low.

Packing the Canning Jars.  Now we get to that mound of green beans in the kitchen sink.  Line up 7 quart jars because that is all that most canners take.   Add a handful of beans to a jar and shake it.  Repeat. As you fill up the jar, you can begin packing the beans with your fingers.  Some use a spatula or knife to move beans into an empty space or pocket.  Pack the beans up to the first glass rim on the jar.  Add one teaspoon of regular table salt  (with or without iodine) for flavoring.  Now run hot water from the faucet just to cover the beans.  Leave at least ½ inch of headspace. Wipe all debris from the jar rims.

Once the jars are packed you need to put the lids and rings on them.  A basic canning kit with a magnet wand and a jar lifter makes the next steps easier.  Using the magnet wand, lift a lid out and place it on the jar.  Tighten down the ring so that the lid is not loose.  Try not to over tighten.  Place the quart jars in the pressure canner and secure the lid.  Turn heat on high.

Canning Your Green Beans.  Please follow the directions for your pressure canner.  My canning book says to watch for steam coming from the exhaust and vent for seven minutes.  At this time I place the weight for 15 lbs. of pressure over the vent.  When the weight jiggles, I start timing and cook for 15 minutes.  I have also learned to adjust the heat on whatever gas burner is used.  Rule of thumb says that if you live at an elevation below 2, 000 feet, use 10 lbs. of pressure and process for 25 minutes.   Above 2, 000 feet, use 15 lbs. of pressure for 15 minutes.

After processing time has been reached, turn off the heat.  Usually it takes at least ½ hour for the gauge to return to zero.  Removing the weight from the gauge before zero pressure is reached may result in your getting burned from the escaping steam.  In addition, the cans may not seal.

Once the pressure is completely down, remove the lid. Use the jar lifter and carefully place the jars on old towels or an old rug to prevent burning other surfaces.  The jars make a pinging sound as they seal.  Let jars rest until cool to touch.  At this time it is safe to remove the rims.

I recommend getting a marker and writing the year on the lid.  The green beans should last for at least five years as long as the seal is not broken.  You can get about three canner runs from a bushel.  Remember to do proper preparation as outlined above.  Make sure you have the right canning equipment and kits.  Use these instructions on how to can green beans.  Enjoy your efforts and eat your green beans throughout the year!!

Here is a list of products to get you started today.

Learn How To Can Veggies Today,

Gilby