Canning Green Beans

Wash, stem and snap the beans into the size you like!

Wash the canning jars, then immerse in boiling water. Drain upside down on a towel. Place jars upright when ready to fill for canning. Also boil the lids in a small pan. There is a nice tool you can get that is a rack holding the lids in the upright position, with a long handle. Use a magnet tool to remove the hot lids.

Fill each jar with the prepared green beans, up to just below the upper rim (about one inch below the opening of the jar)

Add 1 teaspoon of iodized salt to each jar. Fill with hot water up to 1 inch below the rim. That little rad and white tool is the magnet holder that you can use to remove the lids from boiling water without burning your fingers.

After adding salt and filling with hot water, place the boiled flat lids atop each jar and place the ring lid holders over the top of the jar, tightening each.  I advise tightening, then backing off the tension slightly. 

Use a measuring instrument and fill the bottom of the canner with 3 inches of water. Use a pressure cooker/canner for green beans.

Fill the canner with up to seven quart jars of green beans. Seal the canner lid.

Follow the manufacturer's instruction to place lid and seal your pressure cooker canner.

Process your quarts at 10 psi for 25 minutes. Release the steam according to manufacturers instructions. Remove lid when all cool!