Green Beans Canning Raw Pack
Preserve the vibrant flavor of summer with this Green Beans Canning Raw Pack recipe, a straightforward and time-honored method for enjoying garden-fresh green beans year-round. This recipe uses the raw pack technique, where crisp, fresh green beans are packed tightly into sterilized jars and covered with boiling water before being pressure canned to lock in their natural taste and texture. Optional canning salt adds a slight boost of flavor, while the minimal ingredient list keeps this method simple and wholesome. Perfect for beginner and seasoned canners alike, this recipe transforms two pounds of green beans into shelf-stable jars ready to enhance your meals for up to a year. Whether you're savoring them as-is or incorporating them into your favorite dishes, these canned green beans are the ultimate pantry staple.
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Recipe Information
Ingredients
- 2 pounds Fresh green beans
- 8 cups Water
- 1 teaspoon per pint jar Canning salt (optional)
Instructions
Wash the fresh green beans thoroughly to remove dirt and debris.
Trim the ends of the green beans and cut them into desired lengths (around 2 inches is typical).
Sterilize your canning jars, lids, and bands according to standard canning guidelines to ensure they're ready for use.
Pack the raw green beans tightly into the sterilized jars, leaving 1-inch of headspace at the top.
If desired, add 1 teaspoon of canning salt for pints or 2 teaspoons for quarts to each jar for flavor.
In a large pot, bring water to a boil, then pour the boiling water over the beans in the jars, maintaining the 1-inch headspace.
Use a non-metallic utensil (such as a bubble remover or chopstick) to remove any air bubbles from the jars. Add more boiling water if necessary to maintain proper headspace after adjusting.
Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the sterilized lids on top and screw the bands on until fingertip-tight.
Place the jars in a pressure canner, ensuring they're not in direct contact with the bottom of the canner. Add 2 to 3 inches of water to the canner (or follow the manufacturer’s instructions).
Secure the lid of the pressure canner and vent steam for 10 minutes before placing the weight or closing the pressure valve.
Process the jars at 10 pounds of pressure for 20 minutes for pint jars or 25 minutes for quart jars (adjust pressure for altitude if necessary).
Once processing time is complete, turn off the heat and allow the canner to depressurize naturally before opening the lid.
Using a jar lifter, carefully remove the jars from the canner and place them on a towel or heat-safe surface to cool undisturbed for 12-24 hours.
After cooling, check the seals by pressing down on the lid's center—there should be no movement. Any jars that did not seal properly should be refrigerated and used promptly.
Label the sealed jars with the date and store in a cool, dark place for up to 12 months.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1982 mg | 86% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 29.9 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1914 mg | 41% | |
*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.
