Green BeansMakes about 2 (32 oz) quart or 4 (16 oz) pint jars
Use your pressure canner to extend the pleasure of your garden's bounty when you have ready-to-use green beans available in your own pantry.
NOTE: You must process 2 quarts or 4 pints in the same pressure canner at one time to ensure proper pressure and temperatures are reached for safe preserving.
Level of Ease:Advanced
Preserving Method:Pressure Canning
You Will Need:
- 4 lb green beans
- Salt, optional
- Ball® Glass preserving jars with lids and bands
- PREPARE boiling water canner. Heat jars in simmering water
until ready for use. Do not boil. Wash lids in warm soapy water and set
- WASH and rinse beans thoroughly. Remove string, trim ends and break or cut freshly gathered beans into 2-inch pieces. Place prepared beans in a large saucepan and cover with boiling water. Boil for 5 minutes.
- PACK hot beans into hot jars leaving 1 inch headspace. Add 1 tsp salt to each quart jar, 1/2 tsp to each pint jar, if desired.
- LADLE boiling water over beans leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fingertip tight. Place jar on rack in pressure canner containing 2 inches of simmering water. Repeat until all jars are filled.
- PLACE lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place counter weight or pressure regulator on vent; bring pressure to 10 pounds (psi) for a weighted- gauge canner or 11 pounds (psi) for a dial-gauge canner.
- PROCESS pint jars in a pressure canner at 10 pounds pressure 20 minutes and quart jars 25 minutes, adjusting for altitude.Turn off heat; cool canner to zero pressure. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.