Learn how to can fresh green beans at home with this simple, step-by-step guide. Preserve your harvest using the pressure canning method for delicious, shelf-stable beans all year round.

Canning green beans at home is not only easy but also a fantastic way to start your journey into pressure canning. This simple raw-pack method allows you to preserve your green bean harvest in a shelf-stable way, ensuring you can enjoy the fruits of your labor all year long.

In our family, growing green beans is a beloved tradition. They’re usually prolific producers, and we all love eating them. My kids especially enjoy the yearly ritual of pulling beans off the vines in the garden. We often pick them by the bushel, with plenty to cook up fresh into southern-style green beans and more to preserve for later.

When it comes to preserving our fresh green beans, pressure canning is my preferred method. It saves valuable freezer space for our venison, and the canned beans are already cooked, making weeknight meals a breeze throughout the year.

I understand that the idea of using a pressure canner can be intimidating for some. They’re large, can be pricey, and you might wonder if you really need one. To that, I say a resounding “Yes!” Pressure canning opens the door to preserving a variety of shelf-stable, ready-to-eat foods, like canned venison, which is reason enough to take the plunge. Plus, it’s the only safe way to can low-acid foods.

If I could overcome my fear and start canning green beans, you can too! It’s the perfect starting point: simple, with no need for fancy ingredients or complicated prep work.

How to Can Green Beans

Canning green beans is straightforward, so let’s dive in!

Step 1: Pick Your Beans

Step 2: Prepare Your Jars, Lids & Canner

Wash your jars, lids, and rings in hot soapy water. Place your jars in the pressure canner with the rack in place, filling them ⅔ full with water. Add 3 inches of water to the canner and bring everything to a simmer over medium heat. Keep the jars warm until you’re ready to pack them.

Step 3: Wash Your Beans

Thoroughly wash your beans in cold water mixed with a tablespoon of vinegar. This helps remove any dirt or debris.

Step 4: Snap Your Beans

Snap off the ends of the beans and cut them into 1-inch pieces. This is a great activity to do with the kids or while enjoying some peaceful time on the porch.

Step 5: Raw Pack Your Jars with Green Beans

While bringing several quarts of water to a boil, cold pack your warm jars with the snapped green beans. If you like, add ½ teaspoon of canning salt per pint or 1 teaspoon per quart. Pack the beans tightly into the jars, leaving a 1-inch headspace. Pour the hot water over the beans, remove air bubbles, and adjust the headspace as needed.

Wipe the jar rims clean, place the lids on top, and screw the bands on until they’re just finger-tight. Carefully return the jars to the canner.

Step 6: Process Jars

Bring the water in the canner to a boil, vent the steam for 10 minutes, and then apply the weight to the canner. Follow the pressure guidelines for your altitude. Process pint jars for 20 minutes and quart jars for 25 minutes.

Step 7: Remove Jars

Once processing is complete, turn off the heat and let the canner cool naturally. After the pressure gauge reads zero, wait a few minutes before carefully removing the lid. Let the jars sit in the canner for 10 minutes before transferring them to a towel-lined counter to cool.

Step 8: Cool Jars, Check Seals, Store

After 12-24 hours, check that the jars have sealed properly by pressing down on the lids. Remove the rings, label the jars, and store them in a cool, dark place. Properly sealed jars can last up to a year.

Tips for Pressure Canning Green Beans

Always use a pressure canner for green beans since they are a low-acid food.

Use fresh, rust-free beans for the best flavor and quality.

Don’t rush the process by manually releasing the pressure; let the canner cool naturally to avoid siphoning.

Ways to use canned green beans

One of my favorite ways to enjoy canned green beans is in a southern-style recipe. They’re also great in soups and stews, added near the end of cooking to avoid overcooking. For a simple side dish, just heat them in a pan with a little butter or bacon grease.

Canning green beans is a rewarding way to preserve your harvest, providing your family with nourishing, homegrown food all year long. With God’s grace and a little patience, you’ll soon be enjoying the fruits of your labor, too.

I hope this guide inspires you to start canning your own green beans and enjoy the bounty of your garden all year long. For more tips, inspiration, and updates, be sure to follow me on Facebook at The Rustic Elk and on Instagram @TheRusticElk.