Preparing Fresh Green Beans

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


Units Scale
  • 10 1/2 to 17 1/2 pounds fresh green beans, washed and broken up into 2 inch pieces
  • Hot water
  • Canning salt* (optional)



  1. Pack raw green beans broken up into 2 inch pieces into a canning jar as tightly as possible to within an inch from the top of the jar. Do not be afraid to gently press down on the green beans in the jar to help compact them.
  2. Add the canning salt if you are using it to the top of the canning jar. The amount is per jar.
  3. Add boiling water to the canning jar. Use a butter knife or bubble popper to help release any trapped air bubbles. Be sure to leave an inch of air space at the top of the canning jar.
  4. Sterilize your lids and bands, then wipe the top of the canning jar to dry it off.
  5. Place the lid on the canning jar and follow with the band.
  6. Screw down the band until resistance is met, then tighten it fingertip tight.
  7. Place the canning jars filled with the green beans in a pressure canner.
  8. Adjust the water level in the pressure canner according the pressure canner manufaturer instructions.
  9. Lock the pressure canner lid and bring it to a boil.
  10. Vent steam for 10 minutes, then close the vent – making sure to use your pressure canner manufaturers instructions.
  11. Once the pressure canner has reached 10 pounds pressure, process pint canning jars for 20 minutes and quart canning jars for 25 minutes.
  12. Turn off the heat and allow the pressure to return to zero. Never open a pressure canner lid until the pressure has fully released as it could explode!
  13. Wait two minutes after the pressure has returned to zero before opening the vent and removing the lid.
  14. Once the canner lid is removed, wait for 10 minutes before removing the jars.
  15. Sit the jars on a towel on a table away from the heat of the oven and allow them to cool overnight.
  16. Remove the bands and check the lids to make sure they are sealed. If they are tightly sealed, go ahead and label the lid with the name of the item and the date. If they are not sealed, refrigerate them and use them right away or reprocess using new bands. Be sure to check the top of the jars if they did not seal to make sure there are no small cracks or chips you didn’t see.


*1/2 teaspoon canning salt per pint or 1 teaspoon per quart

Keywords: green beans, canning green beans

Recipe Card powered byTasty Recipes