Canned Green Beans

Donna Brown


This is the way my mother canned her abundance of summertime fresh green beans and now so do I. If you are in to canning as I am, this is a good recipe to use. TIP: If you've never used a pressure cooker before or are not comfortable with it, please follow your pressure cooker direction book closely as to the operation of it. I've been around them all my life, so I'm very comfortable with them.


★★★★★ 1 vote



How to Make Canned Green Beans


  1. In a large pot, add all ingredients (add just enough water to cover the beans) and bring to a rolling boil. Turn down heat and boil until green beans begin to change color. Meanwhile, wash and sterilize jar flaps and quart or pint jars (whichever you want to can in). Into pressure cooker pot, fill with hot water until about 1/4 full of water. Place pressure cooker on stove eye you will be cooking on (this saves back breaking labor of lifting heavy pot filled with jars later). When green beans have boiled and changed color, with a slotted spoon, carefully put hot jars into a bowl (to keep from getting hot liquid everywhere) and fill with hot green beans, pressing down often with a spoon (you can get a lot more beans in a jar this way). When jars are full, leave about a 1/4 - 1/2 inch head space at the top of the jar to allow for expansion as pressuring. Fill jar with hot liquid that beans have cooked in also leaving a headspace to allow for expansion. Place filled jar into pressure cooker pot, do not put lids on at this point as they may seal, then will unseal as pressuring and they may not reseal. Continue filling jars until pressure cooker is to capacity or until you run out of beans (sometimes I have some left over and I'll put them in the frig with the liquid until I can again and then I'll start with them.) Put jar flaps and rings on jars and tighten, not TOO tight, now, wait until you remove them from the pressure cooker, then tighten lids. Place top on pressure cooker, then "jiggler" (pressure gauge). Pressure according to your pressure cooker direction book - mine says to pressure green bean quarts 25 minutes and pints 20 minutes at 10 lb. pressure. After cooking required time, remove cooker from eye of stove and set aside to cool. DO NOT remove "jiggler" (pressure gauge) or open top until cooled or you will lose liquid from jars or maybe scraping green beans off the ceiling. When pressure has gone down and pot is cooled, remove jars from water and tighten lids. Set aside until jars are completely cooled, sometimes I'll leave them alone for a day or two. Store in a cooled, darkened place, a pantry, etc. When you get ready to open a jar to cook, drain off liquid and add fresh water and seasonings and cook until desired consistency. I cook them the southern way with a small amt. of bacon drippings and a small piece of fat back and "cook them down" until almost all liquid is gone. My daughter-in-law requests these at our meal get-togethers. (Store bought canned green beans are great this way, too.) Enjoy!

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About Canned Green Beans

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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