Get Ready
- Set up your pressure canner and prep your canning jars. Canning supplies are a great choice because they have no BPA in their lids.
- Pick or buy 9 pounds of green and wax beans. Choose beans that are thin, young, and tender. Don't use any discolored, moldy, or damaged beans.
- Rinse the beans well, and cut them in your preferred way. Some like a French cut, also called a julienne cut, while others prefer them whole.
Get Set
- Boil water and drop the beans in for 5 minutes to blanch them.
- Add 1/2 teaspoon canning salt to each 1-liter/quart jar (optional).
- Fill jars with beans and liquid, leaving an inch of headspace.
- Top with rubber rings and glass lids, then secure with stainless steel clips.
Can!
- Place jars in the canner. If they aren't snug, add water-filled jars to stabilize them.
- Secure the canner lid, ensuring a uniform seal, and bring to a boil.
- Once steam is escaping, set a timer for 7 minutes.
- After 7 minutes, put the pressure regulator on the vent and set it for 15 PSI if above 1,000 feet elevation.
- When the regulator rocks, set a timer for 25 minutes for quart jars.
- Adjust heat to keep the regulator from rocking too much.
Finish Line
- Once done, turn off heat and let the pressure return to zero before opening.
- Open the canner lid away from your face to avoid steam burns.
- Use a jar lifter to remove jars, placing them on a wooden board or towel.
- Let them cool overnight, then remove metal clips and check the seals.
- If a jar fails to seal, store it in the fridge and use within a few days.
- Store sealed jars in a cool, dark place.
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Conclusion
With these steps, you’ll have delicious home-canned beans ready for any season. Happy canning!
