Your garden has given you more green beans that you could possibly eat at once. Can your beans and make your summer bounty last all year long.
Step 1: Wash and trim beans Wash the beans and cut off the ends. Leave them whole or snap them into 1-inch pieces.
Step 2: Add beans to a jar Add the beans to the sterilized quart-sized jar. Fill the jar until the beans are 1 inch from the top and then add the canning salt.
TIP: Omit the salt if you are watching your sodium intake.
Step 3: Add boiling water Pour boiling water into the jar, leaving 1 inch of head space. Wipe the rim of the jar with a damp paper towel, place the lid on the jar, and secure it with the screw band.
Step 4: Transfer jar to a pressure canner Place the jar in a pressure canner that has been prepared according to the manufacturer's instructions. Set the pressure at 11 PSI for a dial gauge and 10 PSI for a weighted gauge.
TIP: Adjust the pressure if you are at a high altitude. Add 5 extra pounds of pressure if you are at an elevation over 1,000 feet.
Step 5: Process for 25 minutes Process your beans in the pressure canner for 25 minutes. Then carefully remove the jar and allow it to cool.
TIP: Never use a water-bath canner to can beans. Green beans are a low-acid food and must be processed in a pressure canner to ensure that all bacteria are killed.
Step 6: Check the seal on the lid Check the seal on the jar lid. Test flat, metal jar lids by pressing down on the center of the lid -- a properly sealed lid won't move.
Step 7: Wash, dry, label, and store jars Wash, dry, and label the jars, and store them in a cool, dry place. When properly stored, your canned beans will be good for up to five years.
FACT: Green beans fall into a category often known as common beans. Scientists believe that these beans were first domesticated in Peru before 6000 B.C.E.