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Canning Snap Beans

Source: University of Wisconsin

Select beans fresh from the garden. Use young, tender, firm and crisp beans. Wash them several times, lifting them out of the water so dirt that is washed off will not drain back over them. Trim and cut beans. Prepare only enough for one canner load at a time.

For hot pack method: Cover beans with boiling water and boil five minutes.

Pack hot beans loosely to one inch from the top of pint or quart jars. Add 1/2 teaspoon salt to quarts, 1/4 teaspoon to pints if desired. Cover with boiling water, leaving one inch headspace. Wipe jar rims clean.

Place pretreated lids on jar so that sealing compound is next to the glass. Screw metal band on firmly but do not force. Pour two or three inches of boiling water into the pressure canner. Put filled jars inside. Fasten canner cover tight. Let steam vent for at least 10 minutes. Then close vent. Let pressure rise to recommended pressure.

When time is up, turn off burner. Gently remove canner from heat. When pressure falls to zero, slowly open vent. To remove cover, tilt far side up first. This keeps steam away from your face and hands. Remove jars from canner grasping glass shoulder, not the metal band. This two-section vacuum lid is a self-sealing type closure; do not tighten band. Cool jars on rack, out of drafts.

For raw pack method: Pack raw beans tightly to one inch from the top. If desired, add 1/4 teaspoon salt to pints, 1/2 teaspoon to quarts. Cover with boiling water. Leave one inch headspace. Pretreat lids as directed and seal and process.

For both hot and raw pack, in a dial gauge pressure canner, process at 11 pounds pressure. In a weighted gauge canner, process at 15 pounds pressure. Process pints for 20 minutes and quarts for 25 minutes. Adjust for increases in altitude.

If you have further questions, contact your county office of the NDSU Extension Service for additional information on canning.

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