How To Can Green Beans

Whether you grow the bush or pole type, green beans are a beautiful addition to the home garden. One of the best ways to preserve them is to can green beans for great flavor after the harvest. 

Green beans are typically prolific in any garden. Many plants will give you a harvest at least 2-3 times in a season, and 15 plants could easily yield several bushes of green beans. When you are knee deep in green beans, you are probably wondering how you will save them all. Canning them will give you more space in your freezer PLUS make them for quick and easy meals later on. Just open the jar, reheat and eat!

Green beans are a low acid vegetable and MUST be pressure canned for proper food safety. There really is NO amount of time you can process in a hot water bath that will be safe and high enough temps to avoid botulism.

You may not know if your food is contaminated until someone gets sick, and it’s not worth the risk.

fresh green beans

Here’s how to can your green beans for pantry storage:

  • Snap the ends off the beans. They will get tough when canned, so you want to remove them.
  • To snap, grasp the end of the bean with one hand and bend. Where it bends naturally is where it “snaps”.
  • Remove the stem end and compost or give it to your chickens.
  • Snap all the bean into one inch pieces. For uniformity in canning times, you want to get them as close to the same size as possible.
  • Place in a clean, hot canning jar.
  • Add boiling water on top, leaving 1 inch headspace.
  • Wipe the rim with a clean towel to remove any residue.
  • Add new lid and clean band, screwed on finger tight.
  • Process in a pressure canner at 10lbs pressure for 25 minutes for quarts, 20 minutes for pints.
  • Allow canner to cool, then remove jars. Let the canner cool on it’s own, and not by running cold water over it. This is for safety for you, the canner, and the jars inside.
  • After 24 hours, check the seals on the jars by pressing down on the lids. Any that “pop” back will need to stored in the fridge and used within 2 days, or reprocessed.

To see if that jar you are wanting to reuse is safe, check out the post here. 

You can normally get 10-12 quarts from a bushel, depending on how small you break the pieces into. The smaller the pieces, the more you need to fill the jar. The jars will store well in a cool, dry, place for up to 1 year before loss of nutrients and flavor can happen.

canning green beans

Want to learn how to pressure can other vegetables? Try these posts:

canning green beans pin

16 thoughts on “How To Can Green Beans”

  1. My favorite way to preserve beans. I have a french bean cutter (olden days cast iron model made in England) and I use it when I’m canning beans. I caught my finger tip in it a few times. 160 bean plants? You win the trophy! That’s a lot of beans. Did you pack them in quarts or pints? How many jars does a bushel give you?

  2. I usually freeze mine (out of laziness – not preference LOL) but my step-mama LOVES canned green beans. I’ll have to share this!

  3. Brittany @ The Pistachio Project

    Like Kylie, I’m lazy and just freeze but canning has such a great benefit of not needing to cook as much when you want to eat them right away.

    1. I honestly would not…peas are a low acid veggie and water bath canning them isn’t hot enough to kill any botulism spores…if you don’t have a pressure canner, I would suggest freezing them instead or just eating them all fresh.

  4. I have yet to try my hand at canning veggies though a lot of my friends do, I didn’t realize it was so easy

  5. Rachel @ Grow a Good Life

    Beans are my favorite vegetable to grow in the garden and most of the harvest is canned. I love how easy it is to open up a jar of beans and simmer 10 minutes on the stovetop. Thanks for sharing at Green Thumb Thursday!

  6. I followed your recipe, but before filling with hot water I added a half teaspoon chicken bouillon granules and a fourth of a teaspoon of dehydrated onion flakes to each jar. The end result was a delicious family pleaser!

  7. So I washed my Beans snapped them and froze them I don’t blanch never have I would like to try canning if I took the green beans out of my freezer and let them thaw could I still can them

    1. First, why would you need to take them from the freezer and can them?
      Secondly, I am sure you could but the texture might change with that. I would say that you are probably better off leaving those in the freezer and canning your next batch, personally.

  8. So I jumped ahead and I did a water bath on my bead. Is it too late to now pressure can then? Should I store them on the counter or fridge until morning when I can pressure can? Or are my beans bad now?

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