How to Make Homemade Canned Green or Yellow Beans (also Lima Beans, Broadbeans, Snap Beans, Pole Beans, Runner Beans, etc.)
You think making and canning your own green or yellow beans is
difficult or expensive? Not at all! The only trick is, you really
do need a pressure canner. Every university food science department and the
government will tell you that it just is not safe to use the water bath bath
method; it takes the higher temperatures of the pressure canner to kill the
botulism bacteria.
See this FAQ for details: Can I use a water-bath canner instead of a pressure canner for low acid foods like green beans?
BUT, with a pressure canner it's easy. And although a pressure canner costs $100 to $200 (see this page for pressure canners models, makes and prices), they last a lifetime, and your children and grandchildren may be using it. You can also find free information from the USDA in this PDF file (it will take a while to load!) about selecting and using canners here!
So, here's how to can green beans, yellow beans, snap beans, pole beans, runner beans, broadbeans,! After this, I'll just refer to the beans as "green beans". but the same instructions works for the other types of beans. The directions are complete with instructions in easy steps and completely illustrated. In the winter when you open a jar, the green beans will taste MUCH better than any store-bought canned green beans (although I think frozen beans will taste ten times better than canned).
Prepared this way, the jars have a shelf life of about 12 months, and aside from storing in a cool, dark place, require no special attention. If you'd rather freeze your fruit, see my page on how to freeze green beans. Even easier than canning and they will taste just like fresh.. but it does take up space in the freezer.
Directions for Making Canned Green Beans
Ingredients and Equipment
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Recipe and Directions
Step 1 - Selecting the green beans
The most important step! You need green beans that are FRESH and
crisp. Limp, old beans will make nasty tasting canned beans.
Guests will probably throw them at you.. Select filled but tender,
firm, crisp beans. Remove and
discard any soft, diseased, spotted and rusty pods.
How many green beans and where to get them
You can grow your own, pick your own, or buy them at the grocery store. About 14 pounds of beans makes 7 quart jars; or 9 pounds is needed per 9 pints. A bushel, which produces anywhere from 13 to 20 quarts, weighs 30 pounds. That works out to an average of 2 pounds of beans per finished quart jar.
Step 2 - Prepare the jars and pressure canner
Wash the jars and lids
This is a good time to get the jars ready! The dishwasher is fine for the jars - put the lids into a pan of boiling water for at least several minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from WalMart, Target, and sometimes at grocery stores) to pull them out.
Get a large pot of water boiling
We will use this water to pour over the beans and fill each jar with liquid, after we've packed them full of beans. I use the largest pot I have, so that there is plenty of clean, boiling water ready when I need it.
Get the pressure canner heating up
Rinse out your pressure canner, put the rack plate in the bottom, and fill it to a depth of 4 inches with hot tap water. (of course, follow the instruction that came with the canner, if they are different). Put it on the stove over low heat, with the lid OFF of it, just to get it heating up for later on.
Step 3 -Wash the green beans!
I'm sure you can figure out how to rinse the green beans in plain cold or lukewarm water.
Step 4 - Trim the ends and cut into smaller pieces
Just take a sharp knife and cut of both ends (about 1/4 of an i
nch, or
half the width of an average woman's little finger). Then cut them
into pieces of the size you prefer, usually about 1 inch long.
Of course, if your prefer French cut green beans, you can cut the beans lengthwise instead, or you can use a "bean Frencher" (No, that does not make the beans smelly, hairy or surrender quickly, it's just the name.. ). The "Frencher" enables you to prepare a huge quantity of beans quickly!
See the bottom of this page for makes, models, prices and ordering info for bean frenchers.
Step 5 - Packing the beans in the canning jars
This is called "raw packing" because we don't cook the beans before packing them into the jars. Pack the jars fairly tightly, but be sure to leave 1 inch of space at the TOP of the jar. That is called "headspace" and is needed for expansion during heading.
Step 6 - Pour boiling water into each packed jar
Use a ladle or pyrex measuring cup to carefully fill each packed jar with water from pot of boiling water. Fill to within 1 inch of the top. The beans should be covered and there should still be 1 inch of airspace left in the top of each jar. Be careful not to burn yourself, (or anyone else - children should be kept back during this step!)
Step 7 - Put the lids and rings on
Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all you might, just "snug").
Step 8 - Put the jars in the canner and the lid on the canner (but still vented)
Using the jar tongs, put the jars on the rack in the canner. By
now the water level has probably boiled down to 3 inches. If it is
lower than that, add more hot tap water to the canner. When all the jars
that the canner will hold are in, put on the lid and twist it into
place, but leave the weight off (or valve open, if you have that type of
pressure canner).
Step 9 - Let the canner vent steam for 10 minutes
Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace inside the canner.
Step 10 - Put the weight on and let the pressure build
After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to 11 pounds.
Step 11 - Process for 25 minutes
Once the gauge hits 10 pounds, start your timer going - for 25 minutes. Adjust the heat, as needed, to maintain 10 pounds of pressure.
Note: the chart at right will help you determine the right processing time and pressure, if you have a different type of canner, or are above sea level.
It is important to learn how to operate your pressure canner by reading the owner's manual that came with your particular canner. If you can not find your owner's manual, you can obtain find one online: Here is where to find some common manufacturer's manuals:
or by contacting the company that made your canner. Give the model number to the manufacturer, and they will send you the right manual. More notes on pressure canners from Colorado State University.
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Recommended process time for green beans in a weighted-gauge pressure canner. |
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| Canner Pressure (PSI) at Altitudes: | |||
| Jar Size | Process Time | 0 - 1,000 ft | Above 1,000 ft |
| Pints | 20 min | 10 lb | 15 lb |
| Quarts | 25 | 10 | 15 |
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Recommended process time for Green Beans in a dial-gauge pressure canner. |
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| Canner Pressure (PSI) at Various Altitudes | |||||
| Jar Size | Process Time | 0 - 2,000 ft | 2,001 - 4,000 ft | 4,001 - 6,000 ft | 6,001 - 8,000 ft |
| Pints | 20 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 25 | 11 | 12 | 13 | 14 |
Step 12 - Turn off the heat and let it cool down
After 25 minutes at 11 pounds, turn off the heat and let the canner cool down. After the pressure drops to zero (usually, you can tell but the "click" sound of the safety release vents opening, as well as but the gauge. Wait 3 more minutes, then open the vent or remove the weight and allow the steam to escape.
Step 13 - Remove the jars
Lift the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place (usually takes overnight), here they won't be bumped. You can then remove the rings if you like. You're done!
Other Equipment:
From left to right:
- Jar lifting tongs
helpful to pick up hot jars - Lid lifter
- to remove lids from the pot
of hot water - Lid
- disposable - you may only
use them once - Ring
- holds the lids on the jar until after
the jars cool - then you don't need them - Canning jar funnel
- to fill the jars
Frequently Asked Questions
Q. Cloudiness: When I can green beans (or yellow) I seem to develop a cloudy murkiness in the jar. No one seems to know why this happens and it is very frustrating. I have tried both canning salt and table salt and it still seems to do this. This year I tried bottled water thinking there may be something in my cities water, but alas, I still have this cloudiness.
A. There are a number of potential causes to cloudiness:
1. First, the beans may be too mature which makes them too starchy. This starch settles out of the food during canning.
2. Be sure to use a NON-metal pot - or a coated metal (teflon, silverstone, enamel, etc.) without breaks in the coating. the metal reacts with acids (such as vinegar and natural acidity) and makes the solution turn cloudy. This is the most common cause of cloudy pickled vegetables.
3. Sometimes the fillers (anticaking agents) in regular table salt may cause slight cloudiness, so always use canning or pickling salt, which is better than kosher salt. It is available with the canning supplies in most large grocery stores.
4. Hard water might also cause cloudiness. Minerals in hard water can give a cloudy appearance. If soft water is not available, boil the hard water and let it sit undisturbed overnight. Pour off the top portion and use it in the solution.
The cloudiness caused by these first 4 conditions is not dangerous and usually doesn't affect the taste.
5. Finally, it could be spoilage due to improper processing. Do not consume them in this case. Check for spoilage using the usual methods (look for a leaking container, damaged lid, lid that is not sucked down (no vacuum), visible signs of growth, bad odors, etc.)
Q. Is it safe to can green beans in a traditional water bath? If so how long do you do process them?
A. The answer, quite simply is no. Quoting from the Ohio State University Extension's Fact Sheet:
"Pressure canning is the only safe method for home canning vegetables. Clostridium botulinum is the bacterium that causes botulism food poisoning in low-acid foods, such as vegetables. The bacterial spores are destroyed only when the vegetables are processed in a pressure canner at 240 degrees Fahrenheit (F) for the correct amount of time.Clostridium botulinum is the bacterium commonly found in vegetables and meats. It is harmless until it finds itself in a moist, low-acid, oxygen-free environment or a partial vacuum. Under these conditions, the bacterium can grow and produce toxins dangerous to people and animals.
Do not process (low acid) vegetables using the boiling water bath because the botulinum bacteria can survive that method.
Can fruits and vegetables be canned without heating if aspirin is used? No. Aspirin should not be used in canning. It cannot be relied on to prevent spoilage or to give satisfactory products. Adequate heat treatment is the only safe procedure.Is it safe to can green beans in a boiling water bath if vinegar is used? No. Recommended processing methods must be used to assure safety. Recommended processing times cannot be shortened if vinegar is used in canning fresh vegetables. (This does not refer to pickled vegetables.)
Salt and sugar are not preservatives for vegetables: they are added to stabilize and improve flavor, but will not prevent spoilage.
Salicylic acid is also NOT a preservative. The University of Illinois reports:
Using Aspirin for Canning
Several years ago, a recipe circulated using aspirin to acidify tomatoes and green beans for canning. Aspirin is not recommended for canning. While it contains salicylic acid, it does not sufficiently acidify tomatoes or green beans for safe hot water bath canning. Green beans are low acid foods and may only be processed safely in a pressure canner. Lemon juice or vinegar is recommended to acidify tomato products for safe water bath processing.
Think of it like smoking. We all know someone who smoke their entire life and lived to be 90. But the cemeteries are filled with the vast majority who didn't. You'll hear people say "my grandmother did it that way for 20 years". But of course, the people who died from food poisoning aren't around and often didn't have descendents to tell their tale...
Pressure canners!If you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes, you will need a pressure canner. These foods fit into the low acid group since they have an acidity, or pH level, of 4.6 or greater. The temperature which must be reached and maintained (for a specified amount of time) to kill the bacteria is 240 F. Pressure canning is the only canning method recommended safe by the U.S.D.A. for low-acid foods such as vegetables, meats, and fish. Ordinary water bath canners can only reach 212 F and can not to kill the types of bacteria that will grow in low acid foods. This temperature can be reached only by creating steam under pressure as achieved in quality pressure canners. There are several manufacturers of pressure canners. The two leading ones are Presto and All American (Wisconsin Aluminum). They are more expensive than water bath canners, but extremely well built - I bought mine in 1988 and it still looks and works like new! |
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Presto 01781 23-Quart Pressure Cooker/CannerAmazon usually has this (through the links at left) for about $79. (which is a GREAT price for a pressure canner). Click on the links at left for more info and current pricing. Features:
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Shown at left is
the Presto 23 quart pressure canner. Features below and click here for more information
or to purchase from Target.
 Features:
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All American Pressure Canner and Cooker #921Features:
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Bean "Frenchers"
For photos and features of the bean frenchers, click here!
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and budget!| BUT, with a pressure canner it's easy. And although a pressure canner costs $100 to $200 (see this page for pressure canners models, makes and prices), they last a lifetime, and your children and grandchildren may be using it. You can also find free information from the USDA in this PDF file (it will take a while to load!) about selecting and using canners here! |
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This page was updated on 8-May-2008
