Whether you’re brand new to canning or if you’re a seasoned canner, you probably already know that canned goods are a great option of preservation. They are shelf stable. They are relatively inexpensive to prepare especially if you already have a canner. And best of all, they are so much more delicious than store canned veggies. If you’re new to canning, canned green beans are a perfect place to start. The method is simple, and only takes about 20-30 minutes of hands on time. So if you’re interested in learning how to preserve green beans at home by canning, be sure to keep reading!
Why Choose Canning
There are many reasons why you may want to choose to preserve your green bean surplus by canning.
First of all, canned goods have a longer shelf life compared to produce preserved using some other methods. Canned goods, if sealed properly, can last on the shelf in a stable environment for years, and according to some sources, indefinitely. However, for optimal flavor, texture, and nutrition, canned foods are best consumed within a few years.
Another great reason to choose home canning is that you can control exactly what is going into your canned goods. You have the ability to choose very high quality salt and to source your beans from a good organic farm (maybe your own)!
Finally, a great reason to can surplus in your own home is because it is cheap! Especially if you already own a canner, you have the ability to store food long term in your home for pennies per jar.
Is Canning At Home Safe
Home canning, when practiced properly, is very safe! That is not to say that it can be done carelessly with the same results. But once you understand the basics of canning, you can confidently can at home safely!
Below are a few safety tips to ensure a good home canned product!
Take Cleaning And Sterilization Seriously
When canning at home, it is important to thoroughly clean your supplies and to sterilize your jars and lids. The canner, the jars, the rings, and any other equipment should be cleaned with hot soapy water. In addition, the jars and the lids should be sterilized with boiling water before packing and sealing. Last of all, the actual produce that you are canning should be washed in cool water several times and inspected for dirt, grass clippings, bad spots, worm holes, etc.
Ensure There Are No Obstructions To Obtaining A Good Seal
The key to safe canning is a good seal. If your jars stay sealed, your product will remain safe. But obtaining a good seal requires a couple steps. First of all, only can with new lids. Canning lids can’t be reused so always use new! Second, always inspect your jars for any cracks or flaws, and only use perfect condition jars. Lastly, always wipe the rim of the jar with a clean wet cloth before placing the canning lid on the jar.
Always Process Your Jars Following Specific Instructions
Ball canning book is the ultimate source for knowing how long to process your jars. Keep in mind that pints and quarts have different processing times. Different items have different processing times. In addition, your location can change your processing time. Different elevations often require different processing time, so always check to make sure of your individual processing time.
Inspecting Your Canned Goods Before Consumption
If you follow all the guidelines above, you should be producing safe and healthy canned goods. But as one final cautionary step to ensure only consumption of safe canned goods is to inspect your product each time before consumption. This includes making sure that you hear the seal pop when opening the jar. It also means looking the product over and giving it a quick smell. Use your senses to check your product. If the product appears normal, smells normal, and showed signs of a strong seal, you can feel confident in consuming your canned goods.
What Equipment Will I Need To Preserve My Green Beans At Home
To can your green beans using this method, you will need a few tools. First of all you will need a pressure canner. You can find the one I like to use linked below.
You will also need quart mason jars, new lids, and rings. I prefer to use wide mouth for packing beans, but regular mouth will work just fine too.
In addition, you’ll need a tea kettle or sauce pan for boiling water as well as another small sauce pan for sterilizing the lids.
You’ll need a basin or sink to wash your green beans. And lastly you’ll need several towels and sea salt.
Oh! And of course, you’ll need GREEN BEANS!
Preparing Your Green Beans For Canning
Before we get started learning how to preserve green beans at home by canning, there’s some preparation to do! If your beans are fresh from your garden or fresh from a farmer’s market, they will need the ends snapped off of them. If the variety is a slenderette, or a similar variety, there likely won’t be a string to pull off.
However, if the bean is more of a string bean variety, you will snap off the end and pull the string all the way to the other end.
Once you have snapped the ends off of each end or strung the beans, break them in half. Also, remove any brown spots on the beans and any spots that look like they have been eaten by pests.
Next, it’s time to thoroughly wash the beans. Prepare a clean sink basin with cool water and dump in the beans. Swish them around several times and then transfer them to the other side of the sink.
Thoroughly rinse with cool water again. Repeat this step one more time. Finally, rinse the beans under cool running water one more time. Then transfer them to a clean towel on the counter top.
The beans are ready for the canning process!
How To Preserve Green Beans At Home By Canning Using This Raw Pack Method
It’s time to finally go over how to preserve green beans at home by canning! Follow this step by step guide to learn how to can using this raw pack method.
- Wash your mason jars and rings in hot soapy water and thoroughly rinse.
- Wash your canner in hot soapy water and rinse.
- Sterilize your mason jars by filling at least half way with boiling water. Let them set for at least 5 minutes
- Fill your canner with 3 quarts of water. (This step could vary based on the canner you’re using so check your specific instructions. This will also vary depending on whether or not you have a full canner load).
- Dump the water out of your sterilized jars.
- Begin packing beans tightly in the jars and pressing them down tightly to fit as many as possible.
- Boil water in a tea kettle or saucepan. Fill the packed jars halfway with the boiling water.
- Press the beans down even further, and pack more beans if you can.
- Add 1 tsp of sea salt to each jar.
- Fill the jar the rest of the way with boiling water until the water is just below the half inch rim.
- Prepare a small sauce pan with simmering water. Sterilize the lids by placing in the simmering water for a minute or two.
- With a clean wet wash cloth gently wipe the rims of each mason jar where the lid will set.
- Carefully remove a lid from the simmering water without touching the seal side and place it on the rim of the jar.
- Gently pressing down on the middle of the lid, add a ring to the jar and twist it on without jarring the lid. Tighten it so that everything is secure.
- Repeat with the rest of your jars.
- Add the jars to your pressure canner on the stove top, and clamp the lid onto the canner.
- Turn the heat onto medium-high, and wait for steam to start coming out of the top valve.
- Once you see the steam, set a timer for 10 minutes. (This step, and the two following, may vary depending on the guidelines for your specific canner, number of jars, and location. Always check your specific rules for your canner and location).
- After the 10 minutes is past, add the presser gauge to the steam valve on the canner at 10 lbs pressure.
- Once the pressure gauge starts to jiggle, set a timer for 25 minutes.
- If the pressure gauge is jiggling very quickly, slowly adjust the flame on the stove a little lower. A slow steady jiggle is best.
- After the 25 minutes, turn off the heat, and let the canner cool completely.
- You’ll know it is cool enough to open when the — has gone down.
- Open the canner and remove the jars.
- Check to see that the lid has popped down and sealed.
- Remove the rings from the jars, label your jars with the current year, and store until ready to use!
Storing Your Canned Green Beans
So now you have these delicious home canned green beans ready to pop open and enjoy all year long! But how should you store them properly. Obviously, it’s important to store your canned goods in a safe place where they won’t be bumped or spilled.
Second, opt for a dark place like a pantry. Also look for a place in your home or basement that doesn’t go through massive temperature fluctuations often. A cool place is optimal, however, you don’t want to allow your jars to freeze.
Under these conditions, your canned goods will be safe to enjoy for several years to come!
I hope you enjoyed learning how to preserve green beans at home by canning using this simple method.
Be sure to pin this tutorial to your board of ideas for easy reference!
Also, check out some of these other wholesome, self-sufficient, and handcrafted ideas and recipes!
How To Preserve Green Beans By Freezing
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Stinging Nettle Allergy Remedy
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