If you’ve canned fresh goods yourself, then you know that there’s nothing quite like a jar of home-canned food. Almost everything can be canned, from apples and apricots to carrots, squash, and even salmon!
Canned green beans, in particular, are quite popular because they’re very nutritious. Whether you buy them at the store or grow them yourself, you can preserve them at the start of the summer and have them ready to cook all year round!
However, for it to be safe, you need to can your green beans properly.
Don’t worry, it’s so easy to do that even beginners can try it. You just have to clean the beans, cut them into bite-sized pieces, place them in a jar, cover them with boiling water, and finally, pressure can them for about 20 to 25 minutes.
Follow our step-by-step guide, learn how to can green beans, and find out the best tips to do it properly.
There are only two ingredients you’ll need for canning green beans:
Luckily, you don’t need anything too fancy to can green beans, since most of the supplies can be found in your own kitchen:
Before grabbing your pressure canner, you have to prep your green beans and the canning jars you’re going to preserve the beans in.
If you’ve never used a pressure canner before, we recommend that you read the manufacturer’s instructions first.
Now that your green beans are snapped, and your jars and lids are nice and clean, it’s time to start canning!
But first, a quick tip in case you’re canning a large number of green beans. Since the beans should stay as hot as possible throughout the entire canning process, you should try filling one jar at a time. After you seal it, place it in your pressure canner, and only then move on to filling the next jar.
The process to can green beans is the following:
We’re reaching the final stage of green bean canning!
And that’s it! Don’t forget to date, label, and store your green bean jars in a cool, dark place.
Now it’s time to answer some of the most common questions about how to can green beans.
Green beans are a low-acid vegetable, so the best way to can them is by using a pressure canner. This way, they can be safe to eat for up to a year from the moment you can them.
Canning green beans in a water bath is possible, but only if they’re pickled. By pickling your beans, you increase their acidity, and only then can you process them in a water-bath canner.
You shouldn’t use regular table salt when canning green beans. Regular table salt typically contains anti-caking agents or additives to prevent the grains from clumping together. These additives aren’t water-soluble, so the salt won’t dissolve in water, giving the liquid a cloudy and unappealing look. What’s more, you risk the development of harmful bacteria.
Canning and pickling salt, on the other hand, is pure granulated salt and doesn’t contain any additives. Moreover, it’s very fine in texture, so it dissolves even faster in water.
Canning or pickling salt is not hard to come by. You can find it in the salt section at your supermarket, and even on Amazon. It might also be labeled as preserving salt, but they’re all the same thing.
If stored in proper conditions, canned green beans can last for up to 12 months while retaining optimal nutritional benefits. You can find more information on this topic here.
If you’ve tried freezing green beans before, then you probably know they end up having a rubbery and rather unpleasant texture once you thaw and cook them.
Canning them is the best way to preserve them, their texture, flavor, and nutritional benefits. It’s such an easy process that even a beginner can do it, and the best part is that you don’t need to precook them.
Now that you know how to can green beans, you can enjoy them for many months to come!
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