Canning Green Beans
Canning green beans was a big project for us both this year and last. We canned over 100 quarts of home-grown green beans last year, and are still enjoying the fruits (or vegetables, I should say) of our hard labor!
Growing Green Beans
Growing green beans is something we do every year in our big garden. Since everyone in our family loves them, and they grow very well in our area, canning green beans is a staple for us!
Growing green beans for the first time? Click here to learn more!
When your green beans are ready to be harvested, you may not have time to can them all in one day. We keep our freshly picked beans in the refrigerator - they'll last up to a week. That's about how much time you have to can them from picking day!
Canning Green Beans
1. Wash your green beans thoroughly. You can do this in a strainer, a clean sink, or collendar - just make sure that each bean gets a good washing. If you're washing home-grown green beans, dirt and leaf pieces will cling to the beans - so make sure these get removed.
Cut your green beans to size. Chop off the ends of the beans, and then cut each bean in halves or thirds, depending on how large or small you want them to be. Just make sure they're small enough to fit easily in your jar! 3.
Fill your jars with your now washed and cut green beans. When the jar appears full, hold it by the rim and shake up and down to settle the contents. Leave about an inch headspace.
4. Fill your jars with clean water.
5. Wipe the rims of the jars with a wet paper towel to remove any bacteria or dirt particles. Dry; top with clean lids and rims.
6. Fill your pressure canner with water according to your manual's instructions. Place filled jars in canner and process, depending on your altitude:
7. Once jars have been processed, remove jars and place on counter to cool. Do not touch lids or disturb jars for 24 hours.
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