Pressure Canned Green Beans

Enjoy the convenience of pressure-canned green beans with this simple recipe!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grab your washed green beans and snap off the ends. Cut/snap the green beans into bite-sized pieces. About 1lb of green beans will fill 1 pint-sized jar.

Step 2

Fill clean jars to the rim with green beans. Tap the jar on the counter or table a few times to make a little more room.

Step 3

Fill a large pot with water and bring it to a boil.

Step 4

Place your canning rack inside the canner and add about 3 quarts of water. Preheat the water to 140°F (raw pack) or 180°F (hot pack).

Step 5

50mg zink per pint jar. 100mg zink per quart jars.

Step 6

Put 1/2 tsp canning salt (not table salt) in each pint jar.

Step 7

Fill each jar with boiling water until there is 1/2 inch head space.

Step 8

Slide a canning tool down the side of each jar and around the edge to ensure no air bubbles are there.

Step 9

WIPE THE RIMS, SO THEY ARE CLEAN AND DRY. Put clean lids (preferably new) on the jars and screw on the rings until they are fingertip tight. Place the flat lid on the clean jar rim and screw on the band using only your thumb and index finger. Turn the band until you feel the first point of resistance (or until the jar begins to spin), then stop. Do not force it

Step 10

Place the jars in the canner and make sure there is the right amount of water. There should be indicating lines on your canner to tell you how much water is needed. Place the lid on the canner and put it in the locked position.

Step 11

Bring the water to a boil and let the steam vent. Start the 10-minute venting timer as soon as the pressure canner begins releasing a steady, continuous stream of steam. The steam should be flowing steadily in a visible funnel from the vent pipe or open petcock, not just puffing out.

Step 12

Turn the pressure gauge to 11 psi. Once it reaches pressure, set a timer for 20 minutes for pints and 25 minutes for quarts.

Step 13

Turn off the burner and let the pressure come down naturally to zero. Remove weight. Carefully take the lid off, angling it away from your face.

Step 14

Wait 10 minutes.

Step 15

Using a jar lifter, take the jars out of the canner and allow to cool. You'll start to hear the popping of your jars sealing. Check seals, and if one of the jars did not seal, refrigerate and use soon.