Canning Green Beans
When canning green beans, the main thing to do is get the beans, whether from your garden or from the market, canned as quickly as possible after they are picked. The fresher the green beans are, the better the flavor.
Before canning green beans, wash them thoroughly under running water, or if you use standing water, you will need to change the water several times to insure the proper cleaning and removal of dirt. Dirt contains bacteria that are difficult to kill. But don't let the beans soak. This can result in loss of flavor and vitamins.
You will need to trim the ends of the beans and remove the strings. Then you may either cut the green beans in half or into 1" slices. For canning green beans that are uniform in size, you may want to leave them whole. If you leave them whole, pack them standing on end in the jars.
For canning green beans with the Raw Pack method: Pack the beans tightly to within ½" of the top of the jar. Add salt (1/2 teaspoon to pints; 1 teaspoon to quarts). Have your water boiling and fill the jars with the boiling water covering the green beans to within ½" of the top of the jar. Adjust the lids on the jars and process in the pressure canner at 10 pounds pressure (240 degrees F.). Cook pint jars for 20 minutes; quart jars for 25 minutes.
After canning green beans for the times given, remove from the canner and complete the seals unless the lids are the self-sealing kind.
For canning green beans with the Hot Pack method: After preparation, put the green beans in a large kettle, cover the beans with boiling water and boil for 5 minutes. Pack hot beans loosely to within ½ " of the top of the jar. Add salt (1/2 teaspoon to pints; 1 teaspoon to quarts). Using the liquid the beans were cooked in or fresh boiling water, cover the green beans leaving ½" head space. Adjust the lids and process in the pressure canner. Pint jars for 20 minutes and quart jars for 24 minutes at 10 pounds of pressure. (240 degrees F.).
After canning green beans at the time and temperature given, remove from the canner and complete the seals unless you are using self-sealing lids.
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