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 ½ pounds to 7 ½ 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.
Green BeansYou will need 4 ½ pounds to 7 ½ 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)½ tsp per pint jar or 1 tsp per quart jar
Hot Water
Instructions
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.
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).
Add ½ 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 the heat of cooking water to a simmer. Keep the water hot.
Pack hot beans into a hot jar, leaving 1-inch (2.5 cm) of headspace.
Add ½ 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 (2.5 cm) 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 the lid and the band on your jar. Adjust to fingertip tight.
Using your jar lifter place your jar into your prepared hot pressure canner.
Repeat until all beans are used.
Adjust the water level if needed in the canner, lock the pressure canner lid, and bring it to a boil over medium-high heat. Vent steam for 10 minutes, then close the vent. Continue heating your pressure canner to achieve 10 lbs (69 kPa) 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 so it is much easier to remember how long you need to pressure can for.
Turn off the heat when the timer is complete. Let pressure return to zero naturally. Wait 2 minutes after the pressure gauge reads 0, then open your vent. Remove your canner lid (making sure to lift it 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 them to cool. When moving the jars try not to tilt them to the side as this could affect 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 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.