Originally shared by Megan Erickson, former SDSU Extension Nutrition Field Specialist.
Try this research-tested recipe for canned green beans courtesy of the National Center for Home Food Preservation.
Ingredients
- 14 pounds, Beans, whole and trimmed
- 7 teaspoons, Canning Salt (optional)
Yield: Makes about 7 quarts.
Directions
- Raw pack or hot pack in jars with 1 teaspoon of canning salt to each quart if desired.
- To raw pack: Fill jars tightly with raw beans. Cover beans with hot cooking liquid, leaving 1-inch headspace.
- To hot pack: In a saucepan, cover beans with boiling water and boil 5 minutes. Fill jars loosely with hot beans and cover with hot cooking liquid, leaving 1-inch headspace.
- Secure lids and process in a pressure canner (25 minutes for quarts) following the recommended pressures below.
Canning Tips
Preparation
- Vegetables, such as beans, must always be processed in a pressure canner. There is no safe option for processing beans in a boiling water canner.
- Instructions on pressure canning can be found in this resource.
| Altitude |
(Lbs. Pressure) |
(Lbs. Pressure) |
|---|---|---|
| 0-1,000 |
|
|
| 1,001-2,000 |
|
|
| 2,001-4,000 |
|
|
| 4,001-6,000 |
|
|
| 6,001-8,000 |
|
|
| 8,001-10,000 |
|
|
SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by the National Center for Home Food Preservation. Do not modify ingredients.
