How to Can Green Beans Using a Pressure Canner: An Illustrated Guide
Tasty and Prolific Snap Beans
The Necessary Equipment For Pressure Canning Green Beans
Step 1 -- Prepare Your Equipment
Estimate the number of jars you will need. This will depend somewhat on the size and shape of your beans (some varieties are curly, some are thin and straight), but a good rule of thumb is this:
You will need 1 1/2 to 2 1/2 lbs. of fresh beans to fill each quart jar.
Select only jars (quarts or pints, usually) that are free of nicks, cracks, and other imperfections, as these could cause the jars to seal poorly, which can cause them to break during canning.
Select new, self-sealing lids whose seals are whole and even. Do not reuse lids, as they do not always seal properly a second time.
Wash all jars, lids, and rings in hot, soapy water, and set on a towel to dry. Place lids in a little cake pan and pour scalding water over them. Leave them in the water until you use them.
Wash or rinse your pressure canner, if necessary, and fill it with the recommended amount of water (usually 2 quarts). Add a splash of white vinegar if you have hard water. This will prevent your jars from collecting mineral stains. Begin heating the canner, with the lid off or set on loosely.
Now you are ready to prepare your beans.
Preparing the Pressure Canner
Step 2 -- Snap and Wash the Beans
Step 3 -- Fill the Jars
Step 4 -- Process the Beans in a Pressure Canner
Step 5 -- Cool the Canner, Cool the Jars
Professional Canning Advice
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
Questions & Answers
Why does the water in some of the jars escape when using a pressure canner?
The lids are probably screwed on to varying degrees of tightness, creating different amounts of pressure, which causes the liquid inside the jars to boil harder or sooner in some than others.
© 2010 Joilene Rasmussen