Homemade Green Beans
Processing method: Pressure Canning
Processing Time: 20 minutes for pint 25 minutes for Quart
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
No matter what level of canner you consider yourself to be, canning green beans is a simple process that will let you enjoy your efforts for many months to come! First you want to pick your green beans from your garden (or grab some from the store).
Wash your beans with cold water for 2-3 minutes and destring them. Also trim off the ends around 1 ½ inches.
Pack beans into sterilized, hot jars, leaving 1 inch of headspace. Add ½ teaspoon salt to pint jars, and 1 teaspoon to quarts (optional, but strongly recommended!) Top off with additional hot water as needed to drown the green beans at least an inch under water.
Remove any air bubbles, wipe the rims clean and put on your Denali lids and rings! Make sure to screw them on only fingertip tight.
Process pints for 20 minutes and quarts for 25 minutes, at 10 pounds pressure in a pressure canner. When the timed process is completed, turn off the heat, remove the canner from heat if possible, and let the canner depressurize. Allow the pressure to come down naturally. Always open the canner with the lid facing away from you to avoid the steam from burning you.
Remove the jars with your jar lifter because the jars will be burning hot. Place them on a proper cooling spot and wait for them to seal and cool. Once cooled your good to store them away!