>
>
>
>
>
>
>
>
>
>
>
BEANS, SNAP AND ITALIAN-PIECES (Green and wax)
Canned Green Beans (Snap Beans)
Yield:
-
Approximately 2 pounds per quart
-
Approximately 1 pound per pint
Ingredients
-
Fresh, filled but tender and crisp pods
-
1 teaspoon canning salt per quart (optional)
-
Boiling water (for covering)
Preparation
-
Select Pods: Choose beans with filled but tender pods. Discard diseased or rusty pods.
-
Wash & Trim: Wash thoroughly and trim ends.
-
Cut or Leave Whole: Beans may be canned whole, cut, or snapped into 1-inch pieces.
Packing Methods
Hot Pack (Recommended)
-
Cover prepared beans with boiling water.
-
Boil for 5 minutes.
-
Loosely fill hot jars with beans, leaving 1-inch headspace.
Raw Pack
-
Pack raw beans tightly into hot jars, leaving 1-inch headspace.
-
Add 1 teaspoon canning salt per quart, if desired.
-
Add boiling water, maintaining 1-inch headspace.
Finishing
-
Wipe rims, adjust lids, and process jars in a pressure canner according to USDA-recommended times for green/snap beans.
-
Always adjust processing time for jar size and altitude.
⚠️ Important: Green beans are low-acid vegetables and must be pressure canned for safety.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot and Raw |
Pints |
20 min |
10 lb |
15 lb |
|
Hot and Raw |
Quarts |
25 min |
10 lb |
15 lb |
