Simple green beans are a great staple to have on hand that go with a wide variety of main dishes so today I am going to give you my super easy process for canning green beans in a pressure cooker at home.
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It is time to get some of that great fresh summer produce preserved and put up for the coming fall and winter months. Using your pressure cooker is a great way to quickly and safely can a lot of your own harvest or what you pick up at the farmers market or local co-op.
Canning Green Beans
Ingredients:
For each pint jar you wish to make you will need-
1 pound fresh green beans
1 tsp. coarse sea salt
2 cups water
You will also need:
A pressure canner
jar lifter
pint mason jars
lids and rings.
How to Can Green Beans in a Pressure Cooker
While it is important to use clean sterilized jars, it is no longer necessary to sterilize the lids and rings but the lid needs to be new every time you are canning.
Place water in a large pot and bring to a boil.
Wash beans well, discard any with black spots, snap off the ends, then cut in half.
Fill clean sterilized jars with beans, leaving 1″ headspace.
Sprinkle salt into jar.
Pour hot water over beans, leaving again 1″ of headspace.
Wipe jar rims with a clean towel.
Place jars in pressure cooker and process according to your model’s directions- typically 10 lbs. of pressure for 2o minutes but this will vary with altitude and other factors.
Remove jars from canner and place on a dish towel to allow to cool. Be sure that each jar has sealed before putting it away. If your jar failed to seal you can pop it in the fridge and eat it within 3 days.
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