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"A clear glass mason jar filled with freshly canned green beans on a wooden surface, sealed with a metal lid and band, ready for storage."
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Pressure Canned Green Beans Recipe

Prep Time30 minutes
Canning Time30 minutes
Total Time1 hour
Keyword: Green Beans, Pressure Canning, Summer
Servings: 5 pints
Calories: 141kcal
Author: Katie

Equipment

  • Pressure canner
  • 5 pint-sized canning jars, lids, and bands
  • Jar lifter
  • Canning funnel
  • clean cloths
  • Bubble freer or non-metallic spatula

Ingredients

  • 5 pounds green beans
  • 2 ½ teaspoons salt optional, 1/2 teaspoon per pint jar
  • water

Instructions

  • Prepare Your Beans: Rinse the green beans thoroughly in cold water. Trim the ends, and if desired, cut or snap the beans into pieces to fit your jars.
    "Assorted fresh green beans on a wooden chopping board, some trimmed and cut, ready for canning, with a stainless steel knife and glass jars on the side."
  • Clean Your Jars: Wash and heat your canning jars, lids, and bands by boiling them for 10 minutes or using a dishwasher on the sanitize cycle. Keep jars hot until ready to use.
  • Pack the Beans: Tightly pack the green beans into the hot jars, leaving a 1-inch headspace at the top. If using, add 1/2 teaspoon of salt to each pint jar.
    "An overhead view of open mason jars filled with freshly cut green beans, with one jar being wiped with a white cloth and another jar being seasoned with salt."
  • Add Boiling Water: Pour boiling water over the beans in the jars, maintaining the 1-inch headspace. Use a bubble freer or a non-metallic spatula to remove air bubbles by gently sliding it between the beans and the jar.
    "Freshly cut and whole green beans on a wooden cutting board with a knife, ready to be canned."
  • Wipe and Seal the Jars: Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars, then screw on the bands until fingertip tight.
    "Top view of freshly cut green beans being packed into jars with one jar being wiped clean, and another having salt added."
  • Process in Pressure Canner: Place the jars in your pressure canner, following the manufacturer's instructions. Process pint jars at 10 pounds of pressure for 20 minutes (adjust for altitude if necessary).
    "Overhead view of sealed jars of canned green beans on a checked wire rack, with a potholder nearby, ready for storage."
  • Cool and Store: Turn off the heat and allow the canner to depressurize naturally. Carefully remove the jars using a jar lifter and let them cool on a towel or rack for 12-24 hours. Check the seals, then label and store the jars in a cool, dark place.
    "Overhead view of sealed jars of canned green beans on a checked wire rack, with a potholder nearby, ready for storage."

Notes

Adjust the processing time and pressure based on your altitude as necessary.
The use of salt is optional and for flavoring purposes only. It does not affect the safety of the canned product.

Nutrition

Calories: 141kcal | Carbohydrates: 32g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.05g | Sodium: 1190mg | Potassium: 957mg | Fiber: 12g | Sugar: 15g | Vitamin A: 3130IU | Vitamin C: 55mg | Calcium: 169mg | Iron: 5mg