Preserving recipe
Canning green beans
Green beans are a classic vegetable store cupboard staple. They are suitable as a side dish, for stews or for quick pan dishes.
35 min.
25 min.
16
8
Medium
Ingredients
2.4 kg green beans
2.5 l water
25 g salt optional
Do not add before canning:
butter, bacon, cream, flour, starch or ready-made sauces.
Method
2. Cut the beans into bite-sized pieces.
3. Bring the water with optional salt to the boil.
4. Pre-cook the beans in hot water for 5 minutes.
5. Pack the hot beans into clean canning jars.
6. Fill with hot cooking water and leave sufficient headspace.
7. Wipe the jar rims clean and close the jars.
8. Process only in a pressure canner according to the appliance instructions and tested times for green beans.
9. Heat thoroughly before eating.
Storage
Store in a cool, dark and dry place. After opening, keep in the refrigerator and use quickly.
Shelf life
When processed correctly in a pressure canner, usually shelf-stable for up to 12 months.
Safety note
Green beans are low-acid and must not be canned in a water bath. Use only a pressure canner. Do not add butter, bacon, cream or thickening agents before canning.