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Pressure Canning Green Beans:

Be sure that you have your pressure canner and canning supplies ready to go before you begin.

To choose the green beans that you will be canning with you should choose young, crisp green beans. Throw out diseased or rusted beans. You will need about 1.5 to 2.5 lbs of beans for each quart jar.


Wash green beans and drain. Trim the ends and cut or break beans into 2 inch pieces.

Hot Pack Method:

In a stainless steel pot, combine the beans with enough boiling water to cover them. Over medium-high heat bring to a boil. Boil for 5 minutes, until beans are tender-crisp. Drain beans, if desired, keep cooking liquid for packing. Pack the hot beans into the hot jars.

Raw (or Cold) Pack Method:

Tightly pack the green beans into hot jars.

Both Methods:

Process pint jars for 20 minutes and quart jars for 25 minutes at 10 lbs of pressure unless otherwise indicated by your altitude.


If you live at an altitude higher than 1000 feet above sea level you will want to view our pressure canning altitude chart.