Learn how to make Home Canned Fresh Green Beans. Home canned green beans are a great way to preserve garden fresh green beans for year-round enjoyment. Perfect to use as a last-minute vegetable for dinner, in a Thanksgiving green bean casserole or a quick soup.
Do you need a quick vegetable for dinner? Planning ahead and canning veggies when they are in season is a great way to add quick veggies to your dinner table and save some moolah in the process. I love spending an afternoon canning to make week nights a little easier, and meals a little quicker. These canned green beans do just that and can be used in dishes like soups, side dish, casseroles, even your favorite green bean casserole for Thanksgiving.
Home Canned Fresh Green Beans have less preservatives and are canned in a glass jar. This, compared to the tin-canned vegetables you can buy in the store, are better on the environment and cheaper if you choose to use your glass jars year after year. Store-bought canned green beans are great… but home-canned are even better because they taste better. I know exactly what’s in them AND I can make them for less, if not free after the initial investment of jars. So, if you find yourself looking for a quick veggie to add to your dinner table, look no further, home canned green beans to the rescue.
Canning has generally been used as a method of preserving foods that may become sparse (such as fresh veggies, fruits, juices and even meats). If you grow your own fruits and veggies or know someone with a garden willing to share, canning your own is a great way to build food storage. It’s less expensive then alternatives too when grocery store prices rise for goods you’ve canned. I love being able to just walk into my pantry or food storage and grab a jar of beans, peaches or canned rosemary chicken breast knowing it was cheap or free. I love knowing they will taste great and won’t be full of preservatives too.
Canning beans is pretty simple.
What you’ll need:
- fresh green beans
- jars (quarts or pints)
- sealing lids
- sealing rings
- pressure canner
- canning tongs (to remove hot jars)
Once you’ve picked (or bought your beans), washed and snipped the ends. You can cut them into bite-sized pieces or keep them long. I prefer pieces that are about an inch long. These beans came out of my garden (and some from my parents garden).
Once your beans are ready and your jars are sterilized, you’re ready to fill them. Put about an inch of hot water in the bottom of each jar along with 1/2 teaspoon of salt. Don’t forget the salt! If you forget the salt the beans will taste very different (in a bad way, I think). Swish the water and salt to help the salt dissolve. Once the salt is mostly dissolved fill each jar with the prepared green beans. Fill to an inch from the top. Pack em’ in like sardines. 🙂
Note: To sterilized my jars, I run them through an express hot wash cycle in my dishwasher.
Next, fill each jar with hot water (to 1 inch from the rim). That will be about to the neck of the jar.
Ready for processing…
Now it’s time to pressure can these babies. I won’t lie… up until recently pressure cooking and canning freaked me out. The thought of a metal pot full of hot water and jars under pressure… yikes! BUT I’m here to say, my pressure canner has become one of my best friends in the kitchen (and outside on my camp chef stove). I love using it to preserve the things I grow in my garden and to build my food storage. I’ve even canned rosemary chicken breast and black beans. With that said, make sure you read the instructions to your pressure canner before using.
The amount of pressure you’ll need will vary depending on where you live. I live in Utah at about 5500 feet above sea level so I need to keep my pressure canner at or above 13 lbs. Process time will vary depending on if you’re using pint or quart size jars. Process pints for 20 minutes and quarts for 25. Remember this time doesn’t start until the pressure canner reads the right poundage. Once they are done processing let the canner cool. Do not open the canner until there is no pressure inside otherwise you might get hurt and the liquid in the jars will spurt out.
Once you open the canner use your jar tongs and lift the jars out carefully (they will be very hot) onto a cooling rack or towel. As they cool the lids will suction down and seal. You will hear the sweet sound of success as each lid makes a click pop sound as they seal. To hear that sound is one of my favorite parts of the process. 😉 It’s such a satisfying confirmation of a job well done if I do say so myself. Once cooled, push each lid down to ensure it sealed. If a lid clicks and pops back up, that means it hasn’t sealed properly, you can store it in the fridge and enjoy within a week or so.
Look at you! You’re a pressure canning pro! 😉
Even though it seems like a lot of work now, in the long run, it’ll save you time, money and provide great homemade food in place of less healthy alternatives.
How long will these home canned green beans keep? Short answer, 1+ years. Longer answer… According to the National Center for Home Food Preservation, “Properly canned food stored in a cool, dry place will retain optimum eating quality for at least 1 year.”
What else have you canned?
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OP: 10.28.16 Updated: 8.25.18