How To Can Green Beans - Step By Step Instructions For Canning ...

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Canning green beans is one of those classic homestead skills that connects us with generations before us. When the beans start coming in faster than we can eat them fresh, I pull out the pressure canner and jars and get to work. There’s something deeply satisfying about hearing those lids “ping” as the jars seal—knowing you’ve stocked your pantry with fresh, local food.

We’ve been canning beans for years, and I can tell you from experience: once you’ve tasted home-canned green beans, it’s hard to go back to store-bought. They’re fresher, firmer, and you know exactly what’s in the jar—no mystery additives. Whether you’re brand new to pressure canning or just need a refresher, this guide will walk you step-by-step through how to can green beans safely.

Some of our “green” beans are Purple Podded Pole Beans, which turn green when canned or cooked. Our main crop most years is Emerite pole beans. I prefer pole beans because there is less bending and they produce over a longer season.

Note: If you don’t have a pressure canner, it’s safe to make pickled green beans in a water bath canner. Adding vinegar drops pH lower than 4. 6, making them safe for water bath canning. You can also make small batch dilly beans that keep in the refrigerator.

Table of Contents

• Raw Pack vs. Hot Pack
• How to Can Green Beans (Raw Pack)
  • 1. Prep the Beans
  • 2. Prep Your Equipment
  • 3. Pack the Jars
  • 4. Remove Air Bubbles & Seal
  • 5. Process in the Pressure Canner
  • 6. Cool & Check Seals
  • 7. Label & Store
  • Frequently Asked Questions About Canning Green Beans
  • More Bean Related Posts

Raw Pack vs. Hot Pack

When canning green beans, you can choose between raw pack and hot pack.

• Raw Pack: Fresh beans are packed directly into jars at room temperature, then covered with boiling water. It’s quicker and easier, especially when working with a large harvest. The beans may shrink a bit more in the jar, but the process is simple.
• Hot Pack: Beans are pre-cooked for about 5 minutes before packing. This helps them keep their color and texture a little better in storage, though it takes extra time and handling of hot food.

I raw pack, because I find it much easier to load jars with room temperature beans rather than juggling hot beans and boiling liquid. But both methods are safe and approved, so you can use whichever works best for you. The processing time is the same for both.

How to Can Green Beans (Raw Pack)

Get everything ready before you start, because you want to move quickly once you start packing beans. See Getting Started with Home Canning for more information on equipment used in canning.

You’ll need:

• Fresh, tender green beans (about 1 pound per pint size jar, 1 ½ pounds per quart size jar)
• Canning salt (optional: ½ tsp per pint or 1 tsp per quart) – don’t use iodized table salt – it will darken/discolor the beans
• Clean pint or quart jars with two-piece lids
• Pressure Canner – because they are low acid, beans must be canned in a pressure canner, not a water bath canner
• Tongs or magnetic lid lifter, for lifting the jar lids
• Jar lifter
• Ladle, for filling the jars with liquid
• Hotpads, for handling hot everything
• Small dish clothes or paper towel for wiping rims clean
• Chopstick or thin spatula, to release air bubbles from the jar
• Canning jars – cleaned and kept warm

1. Prep the Beans

Wash beans thoroughly in cool water. It’s amazing how much grime washes off.

Trim off the ends and cut or snap into 1–2 inch pieces (or leave whole if you like French-style). Sort out any beans that are bulging with seeds or tough pods — they won’t soften in the jar. I prefer snapping over cutting, as it’s easier to notice if any beans are overripe. Once washed, drain in colander to prepare for packing into jars.

2. Prep Your Equipment

I wash the jars in the dishwasher and keep them hot, or heat them in the canner. My mom used to hand wash them and keep them in a warm oven. It’s best to work with everything warm or hot. Mixing hot and cold can lead to shattered glass.

On the stove, place three quarts of boiling water and a tablespoon of white vinegar into the pressure canner. (Check your canner for filling guidelines.) The white vinegar helps prevent hard water deposits on the jars. Heat several quarts of water to near boiling to cover the beans.

If desired, heat lids in warm water on “low”. Current guidelines do not require warming the lids, but I find I have less seal failures with warm lids. Never boil the lids before processing or you may damage the sealing compound.

3. Pack the Jars

Pack raw beans tightly into jars, leaving 1 inch of headspace. Add ½ teaspoon salt per pint (1 teaspoon per quart) if desired. Shake them down/pack them in as you go. Fill jar with boiling hot water, maintaining 1 inch headspace.

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4. Remove Air Bubbles & Seal

Slide a wooden chopstick or thin plastic spatula around the inside edge of the jar to release trapped air bubbles. Do not use a butter knife or any metal objects, as they may scratch the glass.

Always make sure to double check your rims and jars for any nicks or cracks. Even a tiny nick can keep a jar from sealing, and a hairline crack will blow out the whole jar in the canner.

Wipe the edge of the jar with a clean, damp cloth or paper towel so you get a good seal. Place lids on jars and screw on bands until finger-tight.

5. Process in the Pressure Canner

Place jars on the rack inside your pressure canner with 2–3 inches of simmering water. Lock the lid and vent steam for 10 minutes. Set the timer for 20 minutes for pints, 25 minutes for quarts.

Processing Times (Raw Pack):

• Pints: 20 minutes at 10 lbs pressure (dial-gauge) or 11 lbs (weighted-gauge)
• Quarts: 25 minutes at same pressures

Adjust as follows for higher altitudes:

6. Cool & Check Seals

Turn off the heat and let the canner cool naturally to zero pressure. Don’t force it. Don’t bleed off the pressure or place cold rags on it or anything else, unless you want a big mess.

Wait 10 more minutes before opening the lid away from your face.

Remove jars and set them on a towel on the counter top, undisturbed, for 8-12 hours. Check lids — they should be concave and not flex when pressed. If you can pop the lids up and down, they did not seal properly. Refrigerate for short term storage or eat right away, or reprocess within 24 hours with a new lid.

7. Label & Store

Remove the rings (if you leave them on they tend to rust and may provide a false seal). Label and store in a cool, dark place. Home canned green beans are best used within 1-2 years of processing.

Frequently Asked Questions About Canning Green Beans

Do I have to add salt when canning beans?

Salt is optional. It’s added for flavor, not safety. If you’re watching your sodium intake or prefer to season later, you can skip the salt.

Can green beans be canned in a water bath canner?

Not unless they are pickled. Green beans are a low-acid food. This means they must be processed in a pressure canner to reach the temperatures necessary to kill botulism spores.

How long do home-canned green beans last?

For best quality, use within 12–18 months. Food should still be safe longer if properly sealed, but flavor and texture decline over time.

Can I add onions, bacon, or other flavorings to my jars?

Stick to canning beans plain. You can always season when you open the jar. Adding meats, dairy, or untested combinations changes the acidity and processing time, which could make the food unsafe.

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How to Can Green Beans

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Safe home canning instructions for green or wax beans in pieces or whole.

• Author: Laurie Neverman
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 7 quarts 1x

Ingredients

• Fresh, tender green beans (about 1 pound per pint jar, 1 1/2 pounds per quart jar)
• Canning salt (optional: 1/2 tsp per pint or 1 tsp per quart)
• Boiling water to fill the jars

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Instructions

1. Prep the Beans. Wash beans thoroughly in cool water. Trim off the ends and cut into 1–2 inch pieces (or leave whole if you like French-style). Check for blemishes or overripe beans — tough pods don’t soften in the jar.
2. Prepare canning equipment, jars, and lids.
3. Pack the Jars. Pack raw beans tightly into jars, leaving 1 inch of headspace. Add ½ teaspoon salt per pint (1 teaspoon per quart) if desired. Cover beans with boiling water, leaving 1 inch of headspace.
4. Remove Air Bubbles & Seal. Slide a clean plastic or wooden utensil around the inside of each jar to release trapped air. Wipe rims with a damp cloth to make sure they’re clean. Place lids on jars and screw on bands until finger-tight.
5. Process in the Pressure Canner. Place jars on the rack inside your pressure canner with 2–3 inches of simmering water. Lock the lid and vent steam for 10 minutes. Process according to the chart below, adjusting for your altitude. Processing Times (Raw Pack): Pints: 20 minutes at 10 lbs pressure (dial-gauge) or 11 lbs (weighted-gauge), Quarts: 25 minutes at same pressures
6. Cool & Check Seals. Turn off the heat and let the canner cool naturally to zero pressure. Don’t force it. Wait 10 more minutes before opening the lid away from your face. Remove jars and set them on a towel, undisturbed, for 12–24 hours. Check lids — they should be concave and not flex when pressed.
7. Label & Store. Mark the date on each jar lid or add a label. Store jars in a cool, dark place (50–70°F is best). For top quality, use within 12–18 months. If a jar doesn’t seal, refrigerate and use within a few days, or reprocess within 24 hours using a new lid.

More Bean Related Posts

• How to Store Green Beans (for Short Term or Long Term)
• What are shell beans? (Growing Tips, Usage, Storage)
• Bush Beans vs Pole Beans – Which should you grow?
• How to Save Green Bean Seeds

This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering. This was her summer job through most of high school and college.

Originally posted in 2012, last updated in 2025.

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