Pressure-Canning Green Beans For Beginners

The biggest problem for beginner canners is they lack confidence. I will talk you through canning green beans. We'll go step by step and read first. I want you to make sure that you leave PLENTY of time before starting your first canning attempt. Go slow, follow directions and don't take any shortcuts! Grab the coffee and let's pressure-can some green beans! For this example we will use one layer of pint jars. I use a Mirro pressure canner.

Utensils you will need.

Pressure canner ( I am using a Mirro)
Pint jars, lids and bands
Large pot for boiling water
Large bowl for dumping washed green beans in
Butter knife, spatula or plastic knife for getting air bubbles out
Kitchen or paper towels for keeping on top of spills.
Colander for draining excess water off of beans during washing
Small pot to heat lids in.
salt (optional)

Put large pot of water on and bring to boil.

Step 1:
Washing stemming and packing your green beans.

Pick tender green beans and break off the ends. Then snap your beans into pieces about 1 inch to 1 ½ inches long. Fill sink with cold water and wash them thoroughly. Use a colander and let them drain. Put them in a large bowl.

Step 2:
Heating lids and filling jars.

Put some water in small pot and bring to hot or boiling. Put your lids in this water.

Fill a jar with green beans. Pack them tightly. Carefully pour the boiling water over them leaving ½ inch of head space. If you want salt, add it now. Run the butter knife CAREFULLY around the inside of the jar between the beans and glass. You could use a spatula or plastic knife, too. Just be careful not to chip or crack the jar.

Use a clean kitchen towel or paper towel to clean the rim of jars of debris or water. Get a hot lid and place it on the top of the jar. Put the band on and tighten snuggly.

Step 3:
Putting jars in the canner. (GET OUT YOUR PRESSURE CANNER INSTRUCTIONS)

Check the vent tube and make sure you can see through it. If not, it is plugged and should be cleaned thoroughly before going further. Make sure your gasket is clean and has no knicks or cracks. Make sure you have a rack on the bottom. Put the jars in the canner and add water. My Mirro directions say for 10 pints (1 layer) I need to use 2 quarts of water. Use cold water. DO NOT use hot. As the water heats, you are cooking your green beans. Follow your canner directions. Put the canner lid on and make sure it is securely in place. If you use a pressure control instead of a gauge, make sure it is handy but DO NOT put it on yet.

Step 4:
The canning process. (keep your instructions handy!)

This can be nerve-racking your first time, but just follow your canner's directions exactly and we will all be eating canned green beans this winter!

Set heat on high (WITH THE PRESSURE CONTROL OFF). Heat until steam comes out of the vent tube for 10 minutes. Then put the control on the vent tube at the right pressure. For green bean pints, my Mirro says 10 pounds. When the control starts to jiggle, turn the heat down so it only jiggles about 3-4 times a minute.

Mirro says 20 minutes processing time. Check your instruction book. When the time is up, carefully remove the canner from the heat. Let it cool on its own. DO NOT run water over it to cool it faster. DO NOT take the pressure control off and let pressure escape.

For a small canner, allow about a half hour for it to cool down. Large canners require close to an hour.
When you are sure the pressure is down, take the control off of the vent tube. Carefully take the canning lid off. Watch out for the steam that may come out when you do!

Use jar lifters or mitts to remove hot jars from the canner. Set the jars on a rack or towels that you have laid out on the counters. Do not put on a cold surface, it might break the jar.

As the green beans cool, the lids will make a popping sound which means they are sealed. I leave my bands on for at least 12 hours. Test the seal by tapping the center. If the lid is curved down and doesn't move, it's a sign of a good seal.

Wipe jars with a damp cloth and dry. Write the contents and date on the lid. Store in a cool, dry place.

Congratulations! You are no longer a beginner. You have pressure-canned green beans!

TIPS:
Always follow YOUR canner's instructions!
Always contact County Extension Office with questions.
Never take shortcuts. Allow for plenty of time.
Always check jars for cracks and chips.
Always check vent tube for blockage.
Always clean your canner after each use.