Do you need canning instructions for green beans? Canning is a simple way to preserve green beans to enjoy all year long. There is nothing better than feasting on your own home-canned green beans in the middle of the winter! Read on to learn how to can green beans safely so you can enjoy them all year long.
How to Make Pickled Green Beans
This recipe for pickled green beans can be refrigerated or canned for longer storage. You'll need 3 pounds green beans, 9 cloves garlic, 3 cinnamon sticks, 3 bay leaves, 3 tablespoons yellow mustard seeds, 3 tablespoons brown mustard seeds, 6 tablespoons dill seeds, 3 tablespoons black peppercorns, 6 teaspoons kosher salt, and .1 1/2 to 2 1/4 cups distilled white vinegar. If you'd like to can this recipe, prepare the beans as described in the video, and then can following the instructions below.
Introduction
Whether you've grown a bumper crop of green beans in your garden, or you got a great deal at the market, excess beans can be canned to preserve them to enjoy later. Be sure to follow the instructions for canning exactly, to make sure the green beans will be successfully preserved.
Step 1: What You Need to Can Green Beans
In order to can green beans, you'll need the following equipment:
- Pressure canner, with wire canning rack
- Large saucepan or stockpot, big enough to hold the vegetables
- Jar Lifter, sometimes called "canning tongs," wide tongs designed to safely place jars in and lift them out of the boiling water
- Tongs, to safely handle lids and seals
- Canning Jars with bands and vacuum seal lids
- Canning Funnel, with a wide mouth, used to fill the jars
- Several clean towels to place jars and lids on
- A thin rubber spatula or knife
Step 2: Prepare the Green Beans for Canning
- Wash the beans carefully.
- Trim off stems, leaves, and ends of green beans.
- You can slice the beans or leave them whole.
- Parboil the green beans for 5 minutes. Reserve the water you boiled the beans in to top off the jars before you seal them.
Step 3: How to Can Green Beans
- Sterilize the jars and lids before using.
- Pack green beans in jars, using the cooking water to fill in the spaces around the food. Run a thin spatula or knife around the edges to release any trapped air. Leave 1 inch of room between the green beans and the jars to create a good seal.
- Wipe the jar rim with a clean towel.
- Place the vacuum seal lid on the jar.
- Screw the canning band on the jar.
- Follow the manufacturer's instructions for your pressure canner, and process the green beans for 25 minutes. Start timing when the proper pressure for your altitude has been reached.
- Let the canner depressurize before opening.
- Remove the jars and let them sit undisturbed for 24 hours before checking the seals.
- Unsealed jars should be refrigerated and consumed within a few days.
