Home Canned Green Beans

Preparation Time: 30 minutes

Canning Time: 25-30 minutes

Difficulty: Easy

Ingredients:

• 10 lbs fresh green beans (washed, trimmed, and snapped into 1-inch pieces)

• 7 quarts of water (or more, as needed)

• 2-3 tsp salt per quart jar (optional, but recommended for flavor)

Equipment:

• Large pot for boiling water

• Canning jars (7 quarts)

• Canning lids and bands

• Canning funnel

• Jar lifter

• Bubble remover (or a chopstick)

• Large bowl for washing beans

• Colander

• Pressure Canner (essential for safe canning of low-acid foods like green beans)

Instructions:

1. Prepare the Jars: Wash the canning jars in hot, soapy water and rinse well. Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep the jars hot until you are ready to fill them.

2. Prepare the Lids and Bands: Wash the lids and bands in hot, soapy water and rinse well. Set aside.

3. Prepare the Green Beans: Wash the green beans thoroughly in cold water. Trim the ends and snap the beans into 1-inch pieces. Drain well.

4. Pack the Jars: Pack the raw, snapped green beans tightly into the hot canning jars, leaving 1 inch of headspace at the top.

5. Add Salt (Optional): If using salt, add 2-3 tsp of salt to each quart jar of green beans.

6. Add Water: Carefully pour boiling water over the green beans in each jar, leaving 1 inch of headspace.

7. Remove Air Bubbles: Gently insert a bubble remover or chopstick down the sides of each jar to remove any trapped air bubbles. Adjust the headspace if necessary by adding more boiling water.

8. Wipe the Jar Rims: Wipe the rims of the jars with a clean, damp cloth to remove any spilled food or residue. This will ensure a good seal.

9. Apply the Lids and Bands: Place a hot canning lid on each jar and screw on the band until it is fingertip-tight. Do not over-tighten.

10. Process the Jars: Place the jars in the pressure canner. Add water to the canner according to the manufacturer’s instructions. Lock the lid and bring the canner to a boil. Once a steady stream of steam is escaping from the vent pipe, close the vent and bring the pressure to 10-11 pounds per square inch (psi). Process the jars for 25 minutes for pint jars and 30 minutes for quart jars.

11. Cool the Jars: Turn off the heat and let the pressure canner cool down naturally until the pressure has dropped to zero. This may take 30-45 minutes. Once the pressure is zero, carefully remove the weight from the vent pipe and wait for 10 more minutes. Then, remove the lid, tilting it away from you to avoid steam burns.

12. Remove the Jars: Carefully remove the hot jars from the canner using a jar lifter and place them on a towel on a kitchen counter. Leave at least 1 inch of space between the jars.

13. Check the Seals: Let the jars cool undisturbed for 12-24 hours. After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid does not flex up and down, it is sealed. If the lid does flex, it is not sealed and the jar should be refrigerated and eaten within a few days.

14. Store the Jars: Label the sealed jars with the contents and the date. Store the jars in a cool, dark place for up to 18 months.

Tips for Perfect Home Canned Green Beans:

• Use fresh, high-quality green beans. For the best flavor and texture, choose beans that are young, tender, and unblemished. Avoid beans that are overly mature, tough, or stringy.

• Pack the beans tightly into the jars. This will help prevent the beans from floating during processing.

• Leave 1 inch of headspace at the top of each jar. This is important for creating a vacuum seal and preventing the jars from exploding during processing.

• Add salt to each jar. Salt is not essential for safe canning, but it will help enhance the flavor of the green beans.

• Use a pressure canner. Green beans are a low-acid food, so they must be processed in a pressure canner to kill harmful bacteria. Do not try to can green beans in a boiling water bath canner, as this is not safe.

• Let the pressure canner cool down naturally. This is important for preventing the jars from breaking.

• Check the seals on the jars after they have cooled completely. If any of the jars have not sealed, refrigerate them and eat them within a few days.

• Label and store the sealed jars in a cool, dark place. This will help preserve the quality of the green beans.

Home Canned Green Beans Nutrition Information (per 1/2 cup serving):

• Calories: 20

• Total Fat: 0g

• Sodium: 10mg

• Total Carbohydrates: 4g

• Dietary Fiber: 2g

• Sugars: 2g

• Protein: 1g

• Vitamin A: 15%

• Vitamin C: 10%

• Calcium: 2%

• Iron: 4%