Canning Green Beans

Preserving the Good Life

Canning green beans is almost like a tradition at my house each year.  My crowd eats an average of 100 quarts of green beans per year, that’s 5 bushels of beans!  And I’ve gotta say, there’s no way I could can them working 55 hours a week if it weren’t for my wonderful in-laws that do all the stringing and breaking of the beans for me!

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So here goes…..

String and break the beans, wash thoroughly.

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Turn the oven on 200°  and heat the jars.  Start water for jars and water for lids.  Pack hot jars with raw beans, pack tight!!!  Be sure to leave 1 inch head space.  Add 1 tsp of canning salt.

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Fill with boiling water, wipe rims with sterile cloth, place lid, ring and tighten.

Place in pressure canner, put the lid on and wait for it to steam.

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Once it begins steaming, let it steam…

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