Green Beans Canning Hot Pack
Preserve the garden-fresh flavor of summer with this Green Beans Canning Hot Pack recipe—a step-by-step guide to mastering the art of home canning! Designed for canning enthusiasts and beginners alike, this recipe teaches you how to hot pack fresh green beans, ensuring vibrant color, optimal texture, and extended shelf life. With just a few staple ingredients—fresh green beans, water, and optional canning salt—you can enjoy nutrient-rich, homemade vegetables year-round. The recipe includes essential techniques like blanching and pressure canning, offering clear instructions to guarantee safety and success. Perfect for building your pantry stockpile, these preserved green beans are ideal for quick side dishes, hearty casseroles, or adding to soups. Dive into this satisfying process and savor the rewards of home-canned produce in every bite!
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Recipe Information
Ingredients
- 5 pounds Fresh green beans
- 2 gallons Water
- 1 teaspoon per quart jar Pickling or canning salt (optional)
Instructions
Step 1: Begin by washing your green beans thoroughly under running water to remove any dirt or debris. Trim the ends of the beans and cut them into 2-inch pieces, or leave them whole depending on your preference.
Step 2: Prepare your canning jars by washing them with hot, soapy water or running them through a dishwasher cycle. Place the jars in a boiling water canner or in a pot of hot water to keep them warm and sterilized until use.
Step 3: Fill a large pot with water and bring it to a boil. Blanch the green beans in boiling water for 5 minutes, then remove them with a slotted spoon and set them aside.
Step 4: Pack the hot green beans tightly into the sterilized jars, leaving a 1-inch headspace at the top. If desired, add 1 teaspoon of canning salt to each quart jar for flavor.
Step 5: Pour the boiling water over the beans in each jar, ensuring the beans are completely submerged and still maintaining a 1-inch headspace.
Step 6: Use a non-metallic utensil (like a bubble remover tool or a chopstick) to release any air bubbles from the jars. Wipe the jar rims clean with a damp paper towel to ensure a proper seal.
Step 7: Place the sterilized lids on the jars and screw on the bands until fingertip tight, making sure not to overtighten.
Step 8: Process the jars in a pressure canner. Follow the canner manufacturer’s instructions for venting, sealing, and timing. Process the jars at 10 pounds of pressure for 20 minutes for pint jars or 25 minutes for quart jars (adjusting the pressure for your altitude if necessary).
Step 9: Once the processing is complete, allow the pressure canner to fully depressurize before opening it. Carefully remove the jars and place them on a towel-lined surface to cool for 12–24 hours.
Step 10: Check the seals by pressing down on the center of each lid. If the lid does not pop back, it is sealed properly. Store the sealed jars in a cool, dark pantry for up to one year. Refrigerate any jars that did not seal and consume them within a week.
Nutrition Facts
Calories |
140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 15.8 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 957 mg | 20% | |
*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.
