How to Can Green Beans the Easy Raw Pack Way
If you’ve ever snapped a mountain of green beans on the porch with your grandma, you already know—there’s nothing quite like home-canned green beans to taste like summer all year long. Today, I'm diving into one of the easiest ways to preserve that garden goodness: the raw pack method!
Print Recipe
Equipment
- Pressure canner
- mason jars, lids, rings
- Jar lifter
- large pot or kettle to boil water
Ingredients
- Fresh green beans (as many as you can pick or buy!)
- Salt, NOT Iodized (Optional, but tasty!)
Instructions
- Wash & Snap-Wash your beans and snap off the ends. Break them into bite-sized pieces—about 1 to 2 inches.
- Prep Jars-Wash your jars, lids, and bands in hot soapy water. Keep your jars warm so they don’t crack when you add hot water.
- Pack ‘Em In-Pack the raw beans tightly into the jars, leaving 1 inch of headspace at the top.
- Add Salt (Optional)-Add ½ teaspoon of salt per pint (1 teaspoon per quart) if you like. Totally optional!
- Cover with Hot Water-Pour boiling water over the beans, covering them completely. Still keep that 1 inch of headspace.
- Wipe, Lid, and Band-Wipe the jar rims with a clean damp cloth. Add lids and screw on the bands finger-tight. (Do not overtighten)
- Process in Pressure Canner-Place jars in your pressure cannPints: 20 minutes Quarts: 25 minutes
- When they’re done, turn off the heat, let the canner depressurize naturally, remove jars, and listen for that satisfying pop of the seals. Once cool, check seals, remove rings, wipe jars, label, and store in a cool, dark pantry.
Notes
*Calories are approximate per pint jar
**This recipe assumes you are familiar with pressure canning. If you are not, I highly recommend thoroughly reviewing the instructions that came with your canner.
Calories: 44kcal
