Canning recipe
Pressure canning green beans
Green beans are a classic vegetable pantry staple. They work well as a side dish, in stews or in quick skillet meals.
Preparation
35 min.
35 min.
Cooking time
25 min.
25 min.
Servings
16
16
Jars
8
8
Difficulty
Medium
Medium
Ingredients
For approx. 16 servings / 8 jars with 2 servings each:
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.
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.
Preparation
1. Wash the beans, trim the ends and remove any damaged spots.
2. Cut the beans into bite-sized pieces.
3. Bring the water with optional salt to a 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 enough 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.
2. Cut the beans into bite-sized pieces.
3. Bring the water with optional salt to a 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 enough 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, refrigerate 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 thickeners before canning.