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Green beans are one of the easiest vegetables to grow in your garden. In no time you will be swimming in green beans! Canning is a great way to preserve green beans so that you can enjoy them all winter long. If you are new to pressure canning, canning green beans is a great way to start.
- Green beans
- Salt (optional)
Two pounds of fresh green beans will fill approximately 1 quart jar or 2-3 pint jars.
Sterilize your canning jars and start heating up the water in your pressure canner.
Rinse the green beans and trim off all the ends. You can either cut them with a knife or just snap them off with your fingers. Cut or break the green beans into halves or thirds.
Place 1 tsp. salt into each sterilized jar (optional). Fill jars with green beans. Add boiling water, leaving 1 inch head space. You can easily measure the head space with this canning funnel.
Wipe rims of jars with damp paper towel. Place rings and lids on jars.
Process jars in a pressure canner at 10 pounds pressure for 20 minutes for pints or 25 minutes for quarts.
Remove the jars from the canner and place on a towel on the kitchen counter to cool. After the jars have cooled, test the lid seals by pressing your finger down in the center of the lids to make sure they are sealed.
Place any jars that have not sealed in the refrigerator and eat them in the next week or two. Sealed jars can be stored in the pantry for 1-2 years.
If you run out of canning jars before you run out of green beans in your garden, find out how to freeze green beans.
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