How to can green beans

How to home pressure can green beans following tested USDA methods

Course Side Dish
Cuisine American
Keyword Beans
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Yield 1 varies
Calories 78 kcal
Author Randal Oulton



  1. Wash the green beans, change water, then re-wash the green beans, and give them a final rinse under running water from the tap as you lift them out of sink.
  2. Top them to get stems off; no need to tail them.
  3. Leave whole, or chop or break into 2 to 3 cm (1 inch) pieces, or of whatever length you like.
  4. HOT PACK: Put in a large pot of water, bring to a boil, then boil for 5 minutes. OR RAW PACK: skip this blanching step.
  5. Pack into half-litre (US pint) jars or 1 litre (US quart) jars. (Pack more tightly if doing raw pack.)
  6. Leave 3 cm (1 inch) headspace.
  7. Optional: a pinch of salt or non-bitter, non-clouding salt sub per jar.
  8. Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.
  9. Debubble, adjust headspace.
  10. Wipe jar rims.
  11. Put lids on.
  12. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  13. Processing time: half-litre (US pint) jars for 20 minutes OR 1 litre (US quart) jars for 25 minutes.