This summer we decided to grow our own green beans instead of purchasing them at the local farmer’s market. I was pleasantly surprised at how well it went. We had plenty of them to eat throughout the late summer season and I was able to can 18 pint-size jars for my winter pantry.
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When it comes to home canning I use the recipe and directions from the Ball Blue Book on Canning. It’s my go-to book! The recipe will yield approximately 6 pint-size jars or 3 quart-size jars. Looking for more home canning recipes? We have over 50+ right here on the blog!!!
You’ll need a pressure canner, glass mason jars, canning accessories, etc. Green beans need to be processed correctly!!! I recommend using old kitchen linens, spoons, ladles, etc. when canning. It can be a messy job at times!
Home Canning Green Beans
4 1/2 to 7 1/2 pounds fresh green beans
salt
Prep: Wash beans under cold running water, drain. Remove string and trim ends from the beans. Cut beans into 2″ pieces.
Hot Pack Cooking: Bring water to a boil in a large saucepan. Blanch beans in boiling water for 5 minutes, remove beans. Reduce heat to a simmer. Keep water hot.
Fill: Pack hot beans into a hot jar leaving 1″ headspace. Add 1/2 teaspoon of salt to a pint jar, 1 teaspoon of salt to a quart jar. Ladle the hot cooking water over beans leaving a 1″ headspace.
Remove air bubbles. Clean jar rim. Center lid on jar and adjust until fingertip tight. Place jar on the rack in a pressure canner containing 2″ of simmering water. Repeat until all jars are filled.
Process: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Put weighted guage on vent. Bring pressure to 10 pounds psi. Process Hot Pack pint jars for 20 minutes or quart jars for 25 minutes.
Turn off heat. Cool canner to zero pressure. Set timer for 5 minutes after it hits zero and once the timer goes off, open the lid. Let jars cool for 10 minutes sitting in the canner. Remove jars from canner. Don’t retighten any bands. Cool jars for 12 hours. Check the seals. Label jars and store in a cool, dry, and dark place like your pantry.
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This looks like a great way to can green beans. I do not have a garden and just buy my green beans in the store.
I watch a lot of those Homestead’s on facebook. And they always say when canning they follow the Ball Blue Book!!
These beans look like the southern green beans my grandma would make.