Canned Green or Wax Beans Water Bath Method
Preserve the taste of summer year-round with this simple and satisfying Canned Green or Wax Beans Water Bath Method. This step-by-step guide teaches you how to safely can fresh green or wax beans using a classic water bath canning technique, perfect for beginners and seasoned preservers alike. The recipe highlights blanching the beans to maintain their vibrant color and crisp texture, optional seasoning with pickling salt for enhanced flavor, and precise sterilization and sealing techniques to ensure long-lasting freshness. Ideal for extending the shelf life of your garden harvest, these canned beans make a versatile pantry essential, ready to complement salads, casseroles, or side dishes. With just three ingredients, minimal equipment, and detailed instructions, this method guarantees delicious, shelf-stable beans ready to enjoy any time of the year.
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Recipe Information
Ingredients
- 6 pounds Fresh green or wax beans
- 3 teaspoons Pickling salt (optional)
- 12 cups Water (for packing)
Instructions
Rinse the beans thoroughly under cool water. Trim the stem ends and cut the beans into uniform pieces (approximately 1-2 inches in length).
Sterilize the canning jars by washing them with hot, soapy water, then boiling them in a large pot of water for 10 minutes. Keep the jars hot until ready to use.
In a separate pot, bring the water for packing (12 cups) to a boil, then reduce to a simmer. Keep warm.
Prepare the water bath canner: Fill it halfway with water, place the rack on the bottom, and preheat the water to around 180°F (82°C).
Blanch the beans by boiling them in a large pot of water for 5 minutes. Drain and transfer the beans immediately to an ice bath to stop the cooking process. Drain and set aside.
Pack the sterilized jars with the blanched beans, leaving 1/2 inch of headspace at the top. Add 1/2 teaspoon of pickling salt to each pint jar (optional).
Pour the hot simmered water over the beans, ensuring the beans are fully submerged and still maintaining 1/2 inch of headspace.
Remove bubbles by gently tapping the jar or using a bubble remover. Adjust the headspace again if necessary.
Wipe the jar rims with a clean, damp cloth to ensure a proper seal. Place the lids on the jars and screw on the bands until fingertip-tight.
Carefully lower the filled jars into the water bath canner, ensuring they are fully submerged with at least 1 inch of water covering the tops of the jars.
Bring the water in the canner to a full rolling boil. Process pint jars for 30 minutes (adjust for altitude if necessary).
Once processing is complete, turn off the heat and let the jars sit in the canner for 5 minutes. Carefully remove the jars using a jar lifter and place them on a towel-lined surface to cool undisturbed for 12-24 hours.
Check the seals by pressing down on the center of each lid. If the lid does not pop back, the jar is sealed. Unsealed jars should be refrigerated and used promptly.
Label the sealed jars with the date and store them in a cool, dark place. Properly canned beans can be stored for up to 1 year.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5977 mg | 260% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 92.5 g | 330% | |
| Total Sugars | 89.8 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1007 mg | 77% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 5689 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
