Canning Green Beans


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Canning green beans is actually quite easy as long as you are following a safe tested recipe and you are using a Pressure Canner. Pressure canning is a great way to preserve fresh produce and ensure that you can enjoy it all year round.

One of the best vegetables to can using this method is green beans. Not only are they easy to prepare and delicious to eat, but pressure canning also helps to increase their shelf life, making them a convenient addition to any pantry.

We’ll explore the benefits of pressure canning green beans, as well as provide a step-by-step guide on how to prepare, pack, process, and store your own canned green beans. Whether you’re a seasoned canner or just starting out, this post will help you learn everything you need to know to get started with pressure canning green beans.

Picking Green Beans

Before you can begin pressure canning green beans, it’s important to select and prepare fresh, high-quality produce. I typically get my beans from my garden but I have also canned beans from the grocery store without issue. Look for beans that are firm, crisp, and free of blemishes or spots. When selecting beans for canning, it’s best to choose smaller, younger beans, as they will be more tender and flavorful than larger, more mature beans.

Various Green Beans being prepared for Pressure Canning.
Various Green Beans being prepared for Pressure Canning.

Garden Green Beans

When picking green beans from the garden, you have the opportunity to select beans that are perfectly ripe and ready to be harvested. You can also choose the size and variety of beans that you prefer, and enjoy the satisfaction of growing your own food. However, not everyone has access to a garden or the time to tend to one.

Store-bought Green Beans

In these cases, picking green beans at the store can be a convenient option. Store-bought or farmers market beans are often fresher than those that have been shipped long distances, and you can typically find a wide variety of beans to choose from. Whether you’re picking green beans from your garden or selecting them at the store, the key is to choose beans that are fresh, firm, and free from blemishes or spots.

Preparing Green Beans

Once you’ve selected your beans, wash them thoroughly in cool water and trim the ends. You can leave the beans whole, or cut them into pieces that are approximately 1-2 inches in length. Some people prefer to blanch the beans briefly in boiling water before canning them, but this step is optional. Ultimately, the key to preparing fresh green beans for canning is to ensure that they are clean, fresh, and ready to be packed into jars.

Methods for Canning Green Beans

You can utilize either the Raw Pack method or the Hot Pack Method when canning green beans. The recipe below will include information on performing both methods so you can choose which one is right for you.

Raw Pack Method

Raw packing is a canning method in which raw, uncooked food is packed directly into canning jars without pre-cooking. Your canning jars still need to be kept hot with this method.

Hot Pack Method

Hot packing is a canning method in which food is partially cooked before being packed into canning jars. Your canning jars need to be kept hot.

Recipe for Canning Green Beans

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Canning Green Beans

This is a pressure canning recipe only. This recipe comes from Ball Blue Book Guide to Preserving on page 111. This recipe will yield about 6 pints or 3 quart jars. You will need 4 1/2 pounds to 7 1/2 pounds of beans. This recipe can be used for Green Beans, Hull Beans, Italian Green Beans, Pole Beans, Purple Beans, Snap Beans, and Wax Beans.
Yields 6 Pint Jars
Pressure Canning Time 25 mins
Total Time 25 mins


  • Green Beans You will need 4 1/2 pounds to 7 1/2 pounds of Green Beans. This will yield about 6 pint jars or 3 quart jars depending on how tightly you pack the beans into the jar.
  • salt (optional) 1/2 tsp per pint jar or 1 tsp per quart jar
  • Hot Water


  • Prepare your Pressure Canner according to Manufacturer instructions.
  • Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass. Heat jars in hot water.
  • Wash your beans under cold running water then drain your beans. Remove the string and trim the bean ends with your knife and cutting board.
  • Cut or break your beans into 2 inch pieces.
    Different types of green beans cut into 2 inch pieces. Green Beans will be pressure canned.

Raw Pack Method

  • Bring water to a boil in an electric water kettle or a large pot on your stove. Reduce to a simmer, keeping your water hot.
  • Pack your raw beans as tightly as possible (do not crush your beans) into your hot jar, leaving 1 inch of headspace (Measure with your headspace measurer).
    Various types of Green Beans packed in a hot mason jar with 1 inch of headspace.
  • Add 1/2 tsp of salt per pint jar or 1 tsp of salt per quart jar if desired.
  • Ladle or pour hot water over green beans leaving 1 inch of headspace.

Hot Pack Method

  • Bring water to a boil in a large pot.
  • Blanch beans in boiling water for 5 minutes. Remove beans.
  • Reduce heat of cooking water to a simmer. Keep the water hot.
  • Pack hot beans into a hot jar, leaving 1 inch of headspace.
  • Add 1/2 tsp of salt per pint jar or 1 tsp of salt per quart jar if desired.
  • Ladle hot cooking water over beans leaving 1 inch of headspace.

Instructions Continued for recipes using either the raw pack or hot pack method

  • Remove air bubbles from the jars using your de-bubbler.
  • Clean your jar rim with a damp paper towel.
  • Place lid and band on your jar. Adjust to fingertip-tight.
  • Using your jar lifter place your jar into your prepared hot pressure canner.
    Pint Jar of Green Beans being lowered into a pressure canner for canning.
  • Repeat until all beans are used.
  • Adjust water level if needed in canner, lock pressure canner lid and bring to a boil over medium-high heat. Vent steam for 10 minutes, then close vent. Continue heating your pressure canner to achieve 10 lbs of pressure (Make sure to adjust for your altitude) and maintain that pressure for the entire cooking time.
  • Process Pint Jars for 20 minutes and Quart Jars for 25 minutes. Set a timer it is much easier to remember how long you need to pressure can for.
  • Turn off heat when timer is complete. Let pressure return to zero naturally. Wait 2 minutes after pressure gauge reads 0, then open your vent. Remove your canner lid (making sure to lift away from you so you don't get burned by the steam).
  • Leave jars in the pressure canner for 10 minutes after you remove the lid. Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow to cool. When moving the jars try not to tilt them to the side as this could effect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
  • Once cool, remove the canning rings from the jars. Wash your jars off to ensure there is no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.


This is a pressure canning recipe only.  This recipe comes from Ball’s Blue Book Guide to Preserving on page 111.
Keyword: Canning, Green Beans, Pressure Canning

Pressure canning green beans is a simple and rewarding process that can help you enjoy fresh, delicious beans all year round. By following the steps outlined in this post, you can select, prepare, and can your own green beans with confidence, knowing that they will be safe and delicious to eat.

Whether you’re a seasoned canner or just starting out, pressure canning is a great way to preserve fresh produce and ensure that you always have healthy, tasty food on hand. So why not give it a try? With a little bit of effort and some equipment, you can create your own pantry full of canned green beans that are perfect for use in soups, stews, and as a side dish.

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