Go Back
Canning Green Beans
Print Recipe

Old Fashioned Canning Green Beans

Learn how to safely can fresh green beans using a pressure canner with this easy step-by-step guide. Perfect for preserving your garden harvest, these home-canned green beans stay fresh on the pantry shelf for up to 18 months and are ready to use in soups, casseroles, and side dishes.
Prep Time30 minutes
Cook Time40 minutes
Cooling Time12 hours
Total Time13 hours 10 minutes
Course: Preserving
Cuisine: American
Keyword: canned green beans recipe, canning green beans, home canned green beans, how to can green beans, preserving green beans, pressure canning green beans
Servings: 8 Quart Jars
Calories: 35kcal

Ingredients

  • 8 –10 pounds fresh green beans
  • Boiling water
  • 8 teaspoons canning salt optional, 1 teaspoon per quart
  • Ice water for washing

Instructions

  • Wash the green beans thoroughly under cold running water. Trim both ends and remove any damaged beans. Cut into 1 to 2-inch pieces, or leave whole if preferred.
  • Wash Mason jars, lids, and bands in hot soapy water. Keep jars hot until ready to fill.
  • Pack the prepared green beans tightly into the hot jars, leaving 1 inch headspace.
  • Add 1 teaspoon canning salt to each quart jar (or ½ teaspoon per pint), if using.
  • Pour boiling water over the beans, maintaining 1 inch headspace.
  • Remove air bubbles using a bubble remover or plastic spatula. Add more boiling water if necessary.
  • Wipe the jar rims with a clean damp cloth. Place the lids on the jars and tighten the bands until fingertip tight.
  • Place the jars into the prepared pressure canner according to the manufacturer's instructions.
  • Process:
  • Pint Jars: 20 minutes
  • Quart Jars: 25 minutes
  • Use:
  • 10 PSI for weighted-gauge canners
  • 11 PSI for dial-gauge canners
  • Adjust for altitude if necessary.
  • Allow the canner to cool naturally until pressure reaches zero before opening.
  • Remove jars and let cool undisturbed for 12–24 hours.
  • Check the seals, remove the screw bands, label the jars, and store in a cool, dark pantry.

Notes

  • Green beans are a low-acid food and must always be processed in a pressure canner. Do not use a water bath canner.
  • Salt is optional and is added only for flavor.
  • Leave exactly 1 inch headspace for proper sealing.
  • Use only fresh, crisp green beans for the best quality.
  • Label jars with the canning date.
  • Discard any jar that fails to seal.

Nutrition (Per 1 Cup)

  • Calories: 35 kcal
  • Carbohydrates: 8g
  • Protein: 2g
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 8mg (without added salt)
  • Potassium: 210mg
  • Fiber: 3g
  • Sugar: 3g
  • Vitamin A: 690 IU
  • Vitamin C: 12mg
  • Calcium: 40mg
  • Iron: 1mg