Description
A cozy guide to canning green beans, preserving summer freshness for year-round enjoyment.
Ingredients
- Fresh green beans
- Water
- Salt (optional)
- Pressure canner
- Canning jars
- Lids and rings
Instructions
- Wash and trim the green beans, cutting them into your desired lengths.
- Pack the green beans into sterilized canning jars, leaving about an inch of headspace.
- Add salt to each jar if desired, about a teaspoon per quart jar.
- Fill the jars with boiling water, ensuring the beans are fully submerged.
- Remove air bubbles by gently running a knife or spatula inside the jar.
- Wipe the rims of the jars with a clean cloth to ensure a good seal.
- Place the lids on the jars and screw on the rings until they are fingertip tight.
- Place the jars in a pressure canner filled with the appropriate amount of water.
- Lock the lid on the canner and bring it to pressure, usually around 10-15 PSI.
- Process the jars for about 20-25 minutes based on your altitude.
- Turn off the heat and let the canner depressurize naturally.
- Carefully remove the jars using jar tongs and let them cool completely.
- Check the seals after 24 hours; unsealed jars should be stored in the fridge.
Notes
For added flavor, consider customizing with garlic cloves, lemon slices, red pepper flakes, or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Preserving
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 40
- Sugar: 2g
- Sodium: 240mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg