To can green beans, the typical and safest method is pressure canning using the raw pack method. Here is a concise guide:
- Wash green beans and snap or cut them into 1 to 1.5 inch pieces. Trim ends.
- Use sterilized jars (sterilize by dishwasher, oven, or boiling).
- Pack raw green beans tightly into jars, leaving about 1 inch headspace.
- Add canning salt: 1 teaspoon per quart jar, 1/2 teaspoon per pint jar (use only canning salt).
- Fill jars with boiling water, covering beans while maintaining the 1-inch headspace.
- Remove air bubbles by tapping jars or using a bubble remover tool.
- Wipe jar rims clean; place lids and screw on bands fingertip-tight.
- Pressure can: Place jars in a pressure canner with 2-3 inches of water, vent steam for 10 minutes, then process at 10 pounds pressure (or adjust for altitude) for 20-30 minutes depending on jar size.
- Let pressure drop naturally to zero, then remove jars without disturbing.
- Cool jars for 12-24 hours, check seals, and store sealed jars in a cool, dark place.
This method safely preserves green beans at low acidity using pressure canning, ensuring they last year-round without preservatives.
