Canning Green Beans and a Recipe for Pickled Green Beans

I like planting bush beans for canning, because they are ready for the harvest all at once and you can get the whole winters worth put up in a short time. Personally I think pole beans are nicer for eating throughout the summer rather than canning. In any case, whether you plant bush beans or pole beans, green beans or yellow beans, the canning instructions for them are all the same.


Canning Beans

Wash, trim, and cut beans to desired length. Fill hot pint jars with beans. Add 1/2 tsp canning/pickling salt (if desired). Add boiling water, leaving 1 inch headspace. Add lids and process in a pressure canner at 10 pound pressure for 20 minutes

For quart Jars, use 1 tsp salt ( if desired), and increase processing time to 25 minutes.

For Altitudes above 1000 feet, use 15 pounds pressure.


Pickled Green Beans with Garlic and Ginger

Though I wrote this recipe for pint jars, 12 ounce jelly jars work nice for gift giving. After canning, allow a couple of weeks for the beans to soak up flavor from the brine.

2 pounds beans (green, yellow or a mixture of both)
2 cups white vinegar
2 cups water
1/4 cup sugar
4 cloves garlic
4 slices ginger root

Wash beans and trim ends, Cut to length to fit the jar. For standard pint jars, the beans should be about 4 inches long in order to allow enough headspace.

Combine vinegar, water, and sugar. Bring to a boil.

Place one clove garlic, and one slice ginger root in each jar. Pack beans into jars. Pour brine into jars leaving 1/2 inch headspace. Add lids and process in a water bath for 10 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes


Read more...