Canning green beans are easier than you may think. While it is encouraged to only use a pressure canner to can green beans, I know for a fact that you are able to safely can them in a water bath canner. My Mother used this method the whole time I was growing up and she even did it on an open fire outside. I to use the water bath method however I do it on the stove top. In all the years I have eaten home canned beans I have never gotten sick from eating them and neither has anyone else in my family. The key is to follow the directions exactly.
Fresh Green Beans
Canning Jars and Lids
Water Bath Canner or Large Stock Pot and Lid
Before canning anything you must sanitize your jars and lids. The easiest way to sanitize the jars is by putting them on a rack in your sink and to pour boiling water in and over the jars. Place your lids in a saucepan of boiling water. Drain jars and place upside down on a towel on the table or whatever you are using as your work station. Leave the lids in the water as you will not be taking them out until it is time to seal your jars at which time you will using a clean dry cloth to dry off the lids.
Getting Canning Water Ready
Fill you water bath canner or stock pot with water and get it to a full rolling boil.
Preparing Green Beans Directions
Snap off the ends of you beans and inspect the beans for bug bites or damage that you need to cut out. After this you can either leave the beans whole or snap into bite size pieces however you prefer them.
Put you green beans into a colander and run water over them as you wash them, make sure to wash them well in the water. Shake the strainer to help get off excess water.
Stuff your green beans into your sanitized jars, making sure to leave plenty of headspace as you will have to add water. Fill your jars with water after putting the beans in the jars. Make sure to wipe the rims of the jars well with clean dry cloth. Add a teaspoon of salt to each jar.
Using tongs remove the jar lids from the hot water. Dry them with a clean dry cloth and place them on top the jars. Screw the rings on top just hand tighten the rings.
Put your jars in the boiling water, cover the pot with a lid and make sure to set a timer and boil for a full 3 hours checking your pot now and then to make sure the water level stays above the jars. Use hot water so the water will stay boiling. It is best to keep another pot of water boiling incase you need to add water during the 3 hour processing time.
After the processing time is complete carefully remove the jars with canning tongs and place on a towel to cool. Leave some room in between the jars so they cool properly.
You should start hearing the jars pop as they seal. After one hour press on the top of the lid and make sure the jars have sealed.
If any jars have not sealed place them in the refrigerator and use within one week. Sealed jars can be stored in your cabinets or pantry for up to one year.