When it comes to preserving vegetables, I usually prefer the freezer. Frozen produce retains a fresh-like quality that home-canned food sometimes lacks. That said, I still pressure can green beans in small batches every year.
At first I wasn’t pleased with the bland flavor of home-canned green beans and nearly gave up. Eventually I developed a method to pressure can green beans with real flavor, and it’s the recipe we use at home now.
HOW TO PRESSURE CAN GREEN BEANS WITH FLAVOR
You’ll need:
- 9 lb of green beans (or enough to fill nine pint (500 ml) jars)
- 2 peeled garlic cloves per jar
- A pinch of dried dill seed per jar
- 1/2 tsp salt per jar
- 10 cups (about 2 liters) of water
Directions:
1. Pour 10 cups of water into a pot and bring it to a boil on the stovetop. While the water heats, wash your jars and prepare your canning equipment so everything is ready.
2. Once the water reaches a boil, keep it hot (but off the heat) until you’re ready to ladle it into the jars.
3. In the bottom of each pint jar place two peeled garlic cloves, a pinch of dill seed, and 1/2 teaspoon of salt.
Important note: I used to can green beans in quart jars, but quart jars require longer processing times and the beans tend to be softer. For firmer beans I now use pint (500 ml) jars.
4. Wash and trim the beans, removing stems and any strings. Snap each bean into halves or thirds. Pack beans into jars as you go, leaving 1 inch of headspace above the beans.
5. When jars are filled with beans and seasonings, ladle the hot water slowly into each jar to avoid cracking the glass. Fill until about 1/2 inch of headspace remains. Wipe the jar rims clean, center the lids, and screw on the bands fingertip-tight.
6. Add water to your pressure canner according to the manufacturer’s instructions. Gently place filled, lidded jars into the canner. Process the jars following your pressure canner manual and adjust for your altitude. If you are unsure about processing times or pressure levels, consult your local recommended guidelines such as the National Center for Home Food Preservation for the latest, science-based instructions.
7. After processing, allow the canner to cool and the pressure to return to zero before opening. Remove the jars and let them rest undisturbed for 24 hours. Check each lid for a proper seal: the lids should be concave and should not flex when pressed. Remove the bands, wipe the jars, label if desired, and store in a cool, dark place such as a pantry or root cellar.
These seasoned, pressure-canned green beans are ready to use whenever you need a quick side dish—perfect for busy weeknights or when you want a reliable pantry-staple vegetable.
