Canning Green Beans With Pressure Cooker
Canning Green Beans with a Pressure Cooker: A Step-by-Step Guide
Green beans are in almost every garden and they are a delicious addition to just about any meal. Canning is a good way to preserve their freshness and flavor for the months ahead. Here’s a guide to help you with canning green beans with a pressure cooker confidently and simply ensuring you save the taste of your garden long after the growing season.
Why Can Green Beans?
Canning green beans not only extends their shelf life but also allows you to enjoy the fruits of your labor after the growing season has ended. Canning green beans brings a little taste of summer even in the middle of winter. After all, summertime is my favorite time of the year, you get longer days and you get to be outside more often.
Canned green beans are free from artificial preservatives making them healthier than store bought green beans. Plus they can be seasoned or customized to whatever you prefer- whether that be salt, garlic, adding onion or just leaving them plain for you to customize in your recipes. By canning green beans, you are making a deeper connection to your garden. We like to can green beans because growing and eating your own food aligns with biblical principles. Psalm 128:2 says You will eat the fruit of your labor; blessings and prosperity will be yours. Eating what you grow is a reward for your hard work and a sign of God’s blessing. Oh we also can because it helps save a lot of money!!
What you will need
– Pressure canner
– Glass canning jars with lids and bands
– Jar lifter
– Canning funnel
– Large pot for boiling water
– Clean towels
– Measuring cups and spoons
– Bubble remover
Ingredients
– Fresh green beans
– Water
– Canning salt (optional for flavor)
– Goya seasoning (optional for flavor)
Instructions
Prepare your Green Beans
Start by breaking your green beans—the good old-fashioned way! This hands-on method brings a sense of tradition and connection to the process. It’s one of my favorite parts of canning because it changes a chore into a relaxing, almost therapeutic activity. Snap each bean into smaller sections, aiming for pieces about 1-2 inches in length. Typically, you can break each bean into three sections but don’t stress about perfection, this step is about making them fit into your jars and making sure they get even cooking during processing. If you’re canning with family, this can also be a good chance to gather around the table, talk and share the workload. It’s moments like these that make a tradition.
Soak your Green Beans in Water
Soak your green beans in water to loosen any dirt or remove tiny bugs that might be clinging to them. This step is important for making sure your beans are clean and ready for canning. We typically fill the sink with cold water to let the beans soak for a few minutes to give any dirt time to float to the top. During the soak, you can gently stir the beans with your hands to help remove any stubborn dirt. After soaking, drain the water and then rinse the beans under running water to ensure they are completely clean. For an extra layer of cleaning, you can look at them as you rinse, removing any ends or blemished spots you may have missed earlier during the breaking process. This step ensures your beans are thoroughly cleaned and ready. Clean beans are the foundation of a successful canning process!
Inspect your Jars
Make sure there are no cracks, chips, or anything else in your jars, especially around the rims, as these they will not properly seal. A good seal is very important for your canned green beans. I just run my finger along the jar rims to feel for any uneven edges or damage. Even the smallest crack or chip could ruin the vacuum seal. If I find any damaged jars, I set them aside for non-canning purposes, such as storage or decorations. This extra step helps to make sure my jars are in good condition and that my canned beans stay safe and fresh for months to come.
Sterilize Your Jars
Wash your jars, lids, and bands in hot, soapy water to remove any dirt or dust that could interfere with the sealing process or contaminate your green beans. Make sure to pay extra attention to the rims and threads of the jars to make sure no soap or debris is left behind. Once cleaned, I rinse them well with clean water and keep them warm by placing them in a pot of simmering water until I’m ready to fill them. Keeping the jars warm is an important step, as it prevents thermal shock, which can cause the jars to crack when filled with hot green beans and water. Additionally, this step helps the jars stay sterile until the canning process begins. Good preparation of jars and lids is an important part of canning, so take your time to get it right!
Pack the Jars
Using a funnel, pack the green beans tightly into the sterilized jars, while leaving about 1 inch of space at the top. The space is important because it allows room for the water. This part I’m never good at, I have to have help because I never seem to get the beans packed in enough. You want to make sure the jars are packed full with green beans while leaving room at the top. I have seen people in the past layer the green beans for a decorative look but that is not for me! I prefer simple and easy. Packing with the funnel helps guide the beans into the jars without touching the rims, which helps maintain cleanliness and ensures a proper seal. If needed, gently tap the jar on the counter to make room for more, but be careful not to overfill.
Add Water and Salt
Pour water over the green beans, making sure it covers them while keeping a 1-inch space at the top of each jar to allow for proper sealing during the canning process. Add ½ teaspoon of canning salt to pint-sized jars or 1 teaspoon to quart-sized jars, depending on the size you’re using. Salt adds flavor and helps to preserve the green beans. After adding the salt, gently tap the jars on a towel-covered countertop or use a bubble remover to remove any trapped air bubbles and add more water level as necessary to keep the space.
Add Goya Seasoning
Add 1 packet of Goya seasoning to each jar of green beans. This pork-flavored seasoning is a yummy seasoning packet that complements the beans beautifully. It’s a versatile seasoning that I use not just for green beans but also in all my bean and pork recipes, like Green Beans and Ham. Just sprinkle the seasoning into the jar, over the beans. 
Sterilize Your Lids and Bands
Properly sterilizing your lids and bands is important to make sure that your green beans are fresh. Start by washing the lids and bands with warm, soapy water then rinse them thoroughly under hot running water. Canning lids should also be heated to soften the sealing ring on the lid. Place the lids in a small saucepan and cover them with hot water, just let them simmer, there is no need to bring to a boil. Let them sit in the hot water until you’re ready to use them. The bands, which do not have the seal, can be sterilized in the same way or simply kept clean and dry after washing. We only use new lids, we do not reuse lids and luckily they are not too expensive.
Seal the Jars
Wipe the jar rims with a clean, damp cloth to remove any residue or food particles that could prevent a proper seal, making sure the jars are clean and ready for processing. Once the rims are clean, put the sterilized lids on top of each jar, make sure they are sitting evenly. Screw the bands onto the jars but do not screw them on too tight. Be careful not to overtighten, as this could interfere with the sealing. Double check that each lid is properly positioned and the bands are secure before moving the jars to the canner. 
Process in a Pressure Cooker
Place the prepared jars carefully into the pressure cooker, making sure they are arranged according to the manufacturer’s instructions to allow proper steam circulation. It is very important to read the instructions and completely understand them before using a pressure cooker. Add the required amount of water to the canner according to your pressure canner’s instructions—usually a few inches or an amount that prevents the jars from being covered. Make sure the jars are sitting on a rack. Secure the lid of the pressure canner tightly, making sure it locks into place. Turn the heat to high, and allow the canner to vent steam for about 10 minutes. This step is important as it removes any trapped air inside the canner. After venting, carefully add the weight or close the vent, depending on the type of canner you’re using, and begin building pressure to the level recommended for your recipe and altitude.
Process the jars at the correct pressure for your altitude:
Pint jars: 20 minutes at 10 PSI (pounds per square inch)
Quart jars: 25 minutes at 10 PSI
You can find out how long to process your green on the web! I use nchfp.uga.edu.
Cool and Store
Once the processing time is complete, turn off the heat and let the pressure canner cool naturally. This is an important step, as forcing the canner to cool too quickly can result in jar breakage or seal failure. Do not attempt to remove the weight, open the vent, or unhook the lid until the pressure gauge is all the way down and there is no more steam.This cooling process may take up to an hour.
When the pressure is fully released and the canner is safe to open, carefully remove the lid, tilting it away from you to avoid steam burns. Use a jar lifter to gently remove the jars, keeping them upright to maintain the seals. Place the jars on a towel, making sure they are spaced apart and not touching each other. Let them cool undisturbed for 24 hours at room temperature. Avoid pressing on the lids or disturbing the jars during this time, because this could ruin the seal.
After the 24-hour cooling period, check the seals by pressing the center of each lid. If the lid doesn’t flex or pop, the jar is sealed and ready for storage. However, if a lid is not sealed, don’t worry, it happens to the best of us! When this occurs, I like to see it as an opportunity to enjoy some green beans right away. I typically refrigerate the unsealed jars and make plans to use them within the week.
One way I’ve used the green beans is by prepping my meals for the week. Green beans are perfect for lunch. Another way is to share with family. Although I typically only have a few unsealed jars a year so this is not too common. One way I’ve used the green beans is by prepping my meals for the week. Green beans are perfect for lunch. Another way is to share with family. Although I typically only have a few unsealed jars a year so this is not too common.
Store your jars in a cool, dark place, such as a pantry or basement, where the temperature stays below 70°F. Just make sure not to put them in areas with direct sunlight because this could ruin the quality of your green beans. Keep the jars organized, ideally with the oldest jars at the front so you can use them first. Properly sealed and stored jars of green beans can be enjoyed for up to a year.
To make things easier, label each jar lid with the date of canning and add notes about the batch. Writing on the lids makes it easy to track and identify. I typically do the date and then I will write Goya because I do make them plain as well. As you use your jars, periodically check for any signs that the green beans have gone bad or that the seal broke. Things you want to look for are bulging lids, smells, or discoloration. If you notice anything unusual, throw them away. When stored and handled correctly, your canned green beans will provide a delicious addition to meals throughout the year!
Tips for Success
– Always use fresh, high-quality beans for the best results. (We order seeds online and then grow them in our garden.)
– Follow pressure canning guidelines precisely to ensure food safety.
– Label your jar lids with the date of canning for easy tracking.
Canning green beans is a rewarding way to preserve the vibrant taste of summer and the fruits of your labor. The process not only provides a sense of accomplishment but also that you have a supply of fresh, delicious green beans ready to use in your meals throughout the year. Whether you’re using them as a main course in Green Beans and Ham or as a simple side dish, home-canned green beans offer yummy flavor and versatility. With a bit of time and effort, you can turn your garden’s harvest into jars of healthy, preservative-free goodness for your family to enjoy all winter long. There is just something so satisfying about seeing your pantry lined with gleaming jars of green beans, each one a testament to your hard work.
Happy canning, and may each jar bring a little bit of summer sunshine to your table!
Bonus Green Beans and Ham Recipe
Ingredients:
- 2 jars of home-canned green beans
- 1 medium onion, finely chopped
- 1 fresh ham hock (we get our pork fresh for the best flavor!)
- 4 packets of Goya seasoning
Instructions:
- Begin by placing the ham hock at the bottom of your crockpot. This makes sure the rich flavor goes into the beans and broth as it cooks.
- Add the green beans, pouring them directly from the jars, including the liquid, for added flavor.
- Scatter the chopped onion evenly over the green beans.
- Sprinkle all 4 packets of Goya seasoning over the top, making sure the seasoning is evenly spread for flavor.
- Cover the crockpot with the lid and set it to cook on low heat for about 6 hours. During this time the ham will become tender and fall apart.
6. Stir the mixture gently about half way through cooking to ensure the flavors are well blended, being careful not to break up the beans too much.
This recipe is a favorite in my home, and for good reason. It’s simple and absolutely delicious. It’s the ultimate one pot comfort food that everyone loves.