Items you will need
- 4 pounds of green beans
- 12 pint jars or 6 quart jars with lids and seals
- pressure canner
- large pot of water
- dish washer or water bath
- jar grabber
- lid lifter
- bubble remover or plastic knife
- clean towel
Given the proper instructions, it's not too difficult to can green beans at home. With a few pieces of equipment and a little time, canning green beans is a task nearly anyone can successfully accomplish! How to can green beans at home:
Sanitize the jars to be used for canning. If the dishwasher has a sanitizing cycle, using the dishwasher is fine. Otherwise place the jars and lids (not the seals) into a hot water bath on the stove. A hot water bath is a large pot of boiling water. The pan needs to be large enough to completely cover the jars with water with one inch of water on top of the jars.
Place the seals in hot, not boiling, water to ensure proper sealing of the cans of green beans.
Place water into the pressure canner, as the directions to the pressure canner state, set the plate inside of the pressure canner, and set the pressure canner onto the stove. Turn the stove to a low heat and let the pressure canner heat up with the lid off.
Wash the green beans with water. Use a colander to hold the green beans while rinsing the beans with tap water in the kitchen sink. This will ensure any dirt or insects will be washed off before you begin to can green beans.
Break the green beans into pieces with your hands. Green beans should snap easily into one-inch pieces to use to can green beans at home. Set the broken up beans into a large bowl.
Heat up another large pot of water to boil. When the beans are all broken up and the water is boiling, place the beans into the jars using a funnel and spoon. Leave one inch of head space in each jar.
Pour the boiling water from the pot of water into the cans slowly, using the funnel, still making sure to keep one inch of head space in the jars.
Use a plastic bubble remover or plastic knife to remove bubbles in the cans of beans by slowly running the bubble remover around the inside of the jars.
Use a clean towel to wipe the rims of the jars. This will help to ensure proper seal for the cans of green beans.
Use a magnetic lid lifter to take the seals out of the hot water and place the seals on the jars. Place the lids on top of the seals and shut the cans tightly.
Use the jar grabber to carefully place the cans of green beans into the pressure canner. Once all the jars are in the canner, carefully place the lid on top of the canner and be sure the lid seals tightly.
Let the pressure canner steam for 10 minutes, then place the ten-pound weight on top of the pressure canner. Process the jars for 20 minutes for pints, 25 minutes for quarts.
After the time allotted above, carefully remove the pressure canner from heat but do not attempt to remove the lid. Wait between 30 minutes to an hour, then remove the lid of the pressure canner.
Using the jar grabber, remove the cans of beans from the pressure canner and place in a cool, dark spot for at least 24 hours to ensure proper seal. After 24 hours, move the jars into the cupboard.