Canning Green Beans

By Tessie2


Preparation for pressure canner using hot pack method:

Pretreat new lids by placing in simmering water in saucepan on range or follow manufacturer's directions on package.
Cover beans with boiling water in saucepan, cover and boil five minutes.
Pack hot beans loosely to one inch from the top of pint or quart jars. If desired, add one teaspoon canning salt to quarts, one-half teaspoon to pints.
Add boiling water or hot cooking liquid, leaving one-inch headspace.
Wipe jar rims clean with a damp paper towel.
Place pretreated lid on jar so that sealing compound is next to the glass.
Screw metal ring on firmly, but not so tightly that air will not be able to escape during processing.

Using the pressure canner:

Pour two or three inches of boiling water into the pressure canner.
Put filled jars on rack and fasten cover tight.
Turn heat on high until steam vents for at least 10 minutes. Then close vent or add counterweight on to vent stem.
Let pressure rise to 11 pounds in a dial gauge canner or process at 15 pounds in a weighted gauge pressure canner.
Keeping pressure constant; process quarts 25 minutes, and pints 20 minutes.
Turn off burner..

When pressure falls to zero, slowly open vent and remove cover, tilting far side up first. This keeps steam away from your face. Using a jar lifter, remove jars from canner by grasping the glass shoulder, not the metal ring band. Do not tighten band after it comes out. Cool jars on rack, out of drafts.

Preparation for pressure canner using raw pack method:

Pack raw beans tightly to one inch from top. If desired, add one teaspoon canning salt to pints, one teaspoon to quarts.
Cover with boiling water, leaving one-inch headspace.
Follow the same pressure cooker procedures as for hot pack method. Note: If you process pint and quarts together use the quart times. You cannot remove pints in the middle of the process.

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