The Ultimate Guide to Pressure Canning Green Beans (easy!)

Author: Esther Donohue, The Phat Hen.

I’ve been canning green beans since I was a teenager standing next to my mom in the kitchen, and after more than 25 years, it’s still one of my favorite homesteading traditions.

Every summer, I grow a big patch of green beans because they’re such a high-yielding, easy-to-grow crop that my whole family enjoys—especially when we melt cheese over the top, who doesn’t love cheesy green beans?!

 Over the years, I’ve learned the best ways to preserve green beans for the winter, from pressure canning to freezing and even dehydrating them so that we can enjoy that fresh-from-the-garden flavor all year long.

This canning guide will work for bush-type green beans, pole beans, string beans, and wax beans.

I’ll explain everything about pressure canning green beans safely at home, along with troubleshooting tips to help beginner canners. 

If you’re new to pressure canning and not sure where to start, I recommend you read Pressure Canning Safety for Beginners first.

Why You Have to Pressure Can Green Beans

If you’re new to pressure canning, there are a few things you need to understand about low-acid food and canning. 

To make it simple, green beans have no acid, so they are a low-acid food. If you were pickling them in a vinegar solution, they would be considered a high-acid food, and pressure canning would not be required. 

What I am teaching in this post is how to pressure can plain green beans for long-term storage. We are going to be using water and salt.

So, no acid, this requires us to heat up the jars to a certain degree and pounds of pressure to kill all potential bacteria that may be in the jars and on the beans.

Doing so will prevent you from getting botulism, one of the deadliest food-borne illnesses. 

The USDA has great guidelines to help us when preserving our garden produce. I recommend following the guide below for low-acid food if you want to have safe canned food to eat later. 

What You’ll Need For Pressure Canning Green Beans

If you’re looking to save money or are on a budget and want to start pressure canning, I wrote a great post about canning supplies on a budget.

Equipment list: 

• Pressure canner
• Canning jars (pint or quart)
• Lids
• Metal rings
• Canning funnel (has a wide end)
• Jar lifter
• Bubble remover (I use a butter knife),
• Timer
• Slotted spoon/ ladle if using the Hot-pack canning method

Have these on hand and ready also:

• Pot holders
• Towels (I use a bath towel to set my wet jars on)
• Bowls for rinsing beans in

Ingredients:

•  Green beans (any variety not dried)
• Water
• Optional canning salt or pickling salt

Preparing Your Green Beans for Pressure Canning

Green bean season happens quickly, and they keep producing for a few months before the heat will cause the plants to start dying. 

I pick my beans 3-4 times before they stop harvesting, making any variety of green beans a great addition to your garden if you’re looking to preserve food for the coming months.

So check your plants often, and the beans will be ready to pick when the beans are about 2-3inches long (this varies on bean type), they should be firm, free of rodent or insect bite holes, free of rust or any blemishes. 

Sometimes I miss a few beans that have rust spots, and they are safe once canned, but they just don’t look pretty. 

You will then wash and snap your beans into bite-sized pieces, or snap and wash. I do both ways; one’s not better than the other, just your preference.

If you have string beans, remove the strings for easier eating later. 

Dandelion seeds and lint love to stick to green beans. I soak them in cold water, push them around, and rinse a few times before packing them into jars.

I’m sure many of my canned green beans have weed seeds still attached. 

If your beans are really dirty, like soil is on them. Wash them really well to remove any soil or sand. 

Once your beans are snapped, washed, and sitting in cold water, it’s on to the next step. 

Deciding if you’re going to raw-pack or hot-pack your green beans.  

 Raw Pack vs Hot Pack Methods For Canning Green Beans

Decide which method you’re most comfortable with. I explain both methods and give the pros and cons of each.

I usually do raw pack myself as it seems faster. 

When I’m in the middle of canning season pressure canner takes the longest time… so I like to move as fast on the prep side as possible.  

Raw Pack Explained

This method is packing the beans raw into the jars, packing tightly, adding salt (1 tsp. for a quart jar, 1/2 tsp. for a pint), and pouring hot water over the top. I use hot tap water.

Beans should be snapped and washed before starting.

While filling jars, add 3 quarts of hot water to your pressure canner and start heating.

Leave 1 inch headspace, right at the bottom of the rim on the jar. 

Remove air bubbles by using a butter knife and gently wiggling inside the beans.

Add lids and bands. Be careful tightening the bands or rings; just lightly tighten them.

Too tight, and you will get bulging tops; they have to be able to release pressure while canning.

Straight into the pressure cooker. If you’re new to pressure canning, read the pressure canning safety and instructions below.

Pressure can for the recommended time and pressure listed on the canning chart below.

• Cons: May cause siphoning of liquids (jars coming out with half the water missing), and the green beans may float.
• Pros: Quicker

Hot Pack Explained

This requires blanching the beans before packing them into jars. Beans should be snapped and cleaned.

Prepare your blanching water. Once simmering, add beans. Blanch for 5 min. (Heat water in the pressure canner at the same time)

Remove beans and pack tightly into jars; keep water simmering.

Add canning salt. 

Pour hot water (that you blanched the beans in) over top, leaving 1 inch headspace.

Remove air bubbles with a butter knife. 

Top with canning lids and bands. Don’t screw tightly! That will cause bulged lids.

Place jars into the pressure canner and process. If you’re new to pressure canning, read the instructions below. 

• Cons: Takes longer and more prep.
• Pros: Less siphoning, beans will not float due to being packed tightly in jars.

Basic Safety measures to follow when pressure canning

Always make sure the pressure canner lid is installed properly. Something is wrong with your seal if you see any steam escaping from under the lid. Turn off the heat and find the cause. 

 Keep your burner heat as even as possible when canning, as this will prevent siphoning and discolored food. I can on a propane stovetop, so I am constantly adjusting it. 

Steam burns are some of the worst. Take it from me! I have had my fair share of them- be careful and always allow the pressure canner to vent before attempting to open the canner lid. I use a long tong to move the weight. Or let the canner completly cool before removing the weight.

Use potholders when opening the hot lid. 

Use a jar lifter to lift out jars; they are HOT! Be careful not to bump jars against each other or on the canner.  Place a towel to protect your counter from the hot jars.

Never place any hot jars into the fridge; they will crack or worse, explode. 

If your house happens to be really cold, let the jars completely cool inside the canner. 

Let the jars cool completely before removing bands and washing. I sometimes do this 5 hours after pulling them out, or wait till the next morning, and enjoy a hot cup of coffee while removing the bands and washing. 

 Step-by-Step directions for Pressure Canning Green Beans

Make sure you understand the parts of your pressure canner! If you need a refresher, check out this post.

• 1. Make sure your bottom rack is in the canner. This protects your jars from extreme heat.
• 2. Add 3 quarts of hot water to your pressure cooker/canner. 
• 3. Start heating water in the pressure canner.
• 4. Add filled and sealed jars.
• 5. Secure the Lid of the canner, do not add the weight.
• 6. Wait for steam to come out of the vent.
• 7. Vent steam for 10 minutes.
• 8. Add the weight over the vent hole. (be careful)
• 9. Wait for pressure to build. You want slow and steady pressure, or if you just have a weight on your canner, wait for that slow rattle. Keep a close eye on it and make sure it does not fluctuate. 
• 10. Once your dial hits 10 pounds of pressure (specific weight for your altitude) or your weight starts to rattle. Start your timer. 20 minutes for pints and 25 minutes for quarts, this is for my area.

You do not want the pressure to fall down to 5 pounds or all the way up to 15 pounds. This will cause major health and cosmetic issues with your pressure-canned foods. 

• 12. Once the timer goes off… Turn off the burner.
• 13. Let the canner cool, anywhere from 10-15 minutes. 
• 14. Carefully release any steam from the vent by knocking the weight sideways. Remove the lid after all steam has subsided. It will be hot.
• 15. Carefully remove hot jars with a jar lifter, place on a towel to dry and cool. 4-6 hours.
• 16. Check jars for seal- set aside any that have not sealed. These jars will need to be placed in the fridge once they have cooled. 
• 17. Wash, remove bands, and date jars. Store in a dark, cool, and dry area.

I let jars cool overnight or for 6 hours before giving them a wash in my sink.

Siphoning will occur if your heat fluctuates during pressure canning, and food particles will end up in the canning water.

So it’s completely normal for the canning liquid to change colors and smell weird afterwards.

Easy Pressure Canned Green Beans

A easy and simple recipe for pressure canning your green beans for long term storage. This recipe will yield 8-15 quarts of beans, depending on the size of your green beans and the amount your canning.

Print Recipe

Prep Time:1 hour hr

Cook Time:1 hour hr

Cooling Time:6 hours hrs

Equipment

• Canning jars, pints or quarts
• Jar lifter
• Canning lids
• Jar bands/rings
• Canning funnel
• Pot holders
• Ladle
• Butter Knife

Ingredients

• 10-20 Pounds Green Beans Freshly picked
• 4-8 Cups Water As needed
• Canning Salt Optional, as needed

Instructions

• Prep your canning jars, lids and rings.
• Fill large stockpot with hot water and bring to a boil on stovetop. Get your pressure canning filled with 3 quarts of hot water and start heating it.
• Decide if your raw-packing or Hot packing your green beans. Follow the steps listed for your perferred method of canning.
• Remove bean ends. Wash and snap or cut green beans into 2 inch pieces.
• Pack into canning jars tightly, this will help reduce floating green beans later.
• Add salt, 1 teaspoon per quart or 1/2 teaspoon per pint. This step is optional.
• Top each jar with boiling hot water, leaving 1 inch of headspace in each jar. See photos for refreence.
• Remove air bubbles with butter knife, by gently sliding the knife into the beans and wigglying it.
• Top each jar with a lid and secure the lids with a canning band. Gently tighten the band.
• Place jars in the pressure canner and secure the canner lid. Follow canning instructions.
• When the pressure gauge hits 10 pounds or your designated pressure (see alttitude chart), start your timer . 20 Minutes for pints and 25 minutes for quarts.
• Remove from canner and follow cooling instructions.

Notes

Salt is optional, but I always use it. It adds flavor. 

The amount of green beans will change depending on what you have to can, so this recipe is a guideline. 

Servings: 8 Quarts

Author: Esther Donohue, The Phat Hen

 Storing Pressure-Canned Green Beans

All home-canned and preserved foods are best stored in a dry, dark, and cool location. All mine are stored in the garage pantry.

Pressure-canned green beans have a great shelf life, anywhere from 12–18 months. 

Safely edible for longer if stored in a cool, dark place, and the seal remains intact, and there are no signs of spoilage.

 Other Ways You Can Preserve Green Beans

When you grow your own produce, it seems like everything is ready to be harvested at the same time, so it can easily become overwhelming.

I like to pressure can what I can and divide the rest into other methods of preserving. Such as freezing, pickling, or dehydrating.

• Freezing green beans 
• Dehydrating green beans 
• Pickling Green Beans

Recipes for Using Canned Green Beans

Canned green beans will have a soft texture and will not taste like fresh or frozen. They will fall apart easily if stirred too much when used in recipes. 

• Casseroles, soups, stews, side dishes.
• They are amazing in green bean casserole or simply warmed and topped with cheese, my kids’ favorite way to eat them. 

Trouble Shooting Common Issues when Pressure Canning Green Beans

If you don’t get an answer to your issue here, please feel free to drop me a comment, and I’ll do my best to help you.

Floating Green beans after Pressure canning.

This is normal. After the jars cool down, the beans will sink back to normal in the jars. Usually happens with you cold pack or raw pack. If they don’t after cooling, this can be because you didn’t pack your beans in the jar tightly enough. When the beans cook, they lose mass. They will still be safe to eat, so no worries.

Siphoning liquid, when Jars came out of the pressure canner with barely any liquid left in them.

This happens with your heat fluctuates during pressure cooking. I have done this more times than I can count! Due to using a gas stove and a cheap pressure canner.

Try the hot pack method to prevent siphoning if you continue having issues. To prevent this, keep your burner heat as even as you can and keep that pressure gauge on 10 pounds…don’t let that needle move back and forth.

Let your canner cool all the way before removing jars. Green beans that have siphoning occur are still safe, as long as the lid has sealed. For long-term storage, the beans not in liquid will shrivel up and dry out. So jars that have half the liquid missing are best used first.

Jar lids not sealing.

Everyone who preserves food has had lids not seal. Here are some of the reasons.

1- Cheap canning lids (not going to name names, but a certain huge canning company has been making cheaper and cheaper lids every year, and they have recurring sealing issues; I am not the only canner to notice this!)

2. For some reason, the jar may not have heated up properly to create that vacuum seal effect needed to seal the lid internally.

3. The rim of the jar or the lid may have a slight defect preventing it from sealing properly.

Do not recan the Contents of the jar. The Green beans have already been cooked way beyond what you would normally want, so just check the rim for defects and store them in the fridge until you use them. Use within 2 weeks.

Liquid in jars is cloudy after pressure canning.

There are a few causes for cloudy liquid. If your green beans were not cloudy before heading into storage and become cloudy, I would exercise the “When in doubt, throw it out” rule.

I have never had cloudy liquid in all my years of canning… if you follow the correct pressure canning times, your home-canned food will be safe. Even if they came out of the pressure canner cloudy, discolored, as long as they have sealed properly.

Here are the main causes for this.

• 1. You use mature green beans, past their prime picking time. They will release more starches and oxidize more, creating a darker liquid, and after they sit starch will collect at the bottoms of the jars. Not pretty, but still perfectly fine and safe to eat.
• 2. You used well water, and the minerals in your water may create a cloudy effect. If all the jars are cloudy, I’d say this is may be the reason.
• 3. You used table salt instead of pickling salt or canning salt. Table salt will cause your canning liquid to become cloudy, so if all your canned foods are cloudy and you used table salt, that’s your issue.
• 4. You went over on the recommended pressure canning time, or your heat was too high.