How to Can Green Beans

This is the easiest method for canning green beans in a pressure canner. Save time and effort with the raw pack method!


Prep Time 30 Mins
Cook Time 25 Mins
Total Time 55 Mins
Servings 16 1Cup Servings


  • Pressure Canner (here's the one I use)
  • 4 Quart Canning Jars (OR 8 pint canning jars)
  • Canning Tools


  • 10 lbs Green Beans
  • Canning Salt


  • Prep jars according to canning instructions
  • Bring a large pot of water to boil. Filtered or spring water is my preference.
  • Wash and de-string green beans. Remove ends, and cut or snap into 2" pieces.
  • Pack beans tightly into hot jars leaving a 1" headspace.
  • Add 1/2 teaspoon salt to pint jars, and 1 teaspoon to quarts (optional, but strongly recommended!)
  • Ladle boiling water over beans/salt, leaving a 1" headspace.
  • Remove air bubbles with canning knife and add additional beans or water as needed. Adjust 2-piece lids to finger tightness.
  • Process pints for 20 minutes and quarts for 25 minutes, at 10 pounds pressure in a pressure canner.
  • Remove from canner according to canning instructions and allow to cool for 12-24 hours before putting them away for storage.


Salt is optional, but strongly recommended as the beans will be flavorless after canning and seasoning after the fact is almost pointless.

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