How to Pressure Can Green Beans – Raw Pack Method

Green beans are a staple in the summer garden, which means they are a staple in the cantry every winter. Cracking open a jar of canned green beans and adding them to a pan with butter and garlic, oh my! Add a little bacon and it’s a home run. Before I get too far ahead of myself, first we need to can them. Let me show you how to pressure can green beans with the raw pack method.

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I don’t know about your garden, but ours was overrun with rabbits this spring and our green beans took absolutely forever to grow for us.

We planted pole beans this year back in May, but in June we went to Nashville for a week and when we came back the rabbits had eaten all the baby sprouts.

Suffice it to say, I was very, very far from impressed with them.

With the majority of the sprouts being eaten, I decided to plant a second round, and a third, and a fourth. Well, it’s obvious now looking back, but I really overcompensated for that first set because now we have so many bean plants!

I’m far from complaining though.

I would really love to have at least 52 jars of beans stocked on the shelves of our cantry to hold us over for at least one year. I think its a wonderful goal to have for this large family of mine. Will we get there? I’m not so sure but we’ll try our best.

Freshest green beans

So, let’s talk pressure canning your green beans.

When you pressure can green beans you want to start with fresh green beans right off the vine or plant. The fresher the better. You don’t want your beans to be shriveled or dried out. Fresh, and as maybe a day or so old. Any older and they just won’t have the best results when processed.

The best time to harvest your green beans, in my opinion, would be first thing in the morning before the heat of the day arrives. Once the heat hits the plants and you pick the beans, they just aren’t the absolute best they can be.

However, if you can’t pick them first thing in the morning, try harvesting your green beans in the evening after the sun has moved off of the plants is a good time. Of course, who wants to be in the garden at high noon with all that sun and heat? Certainly not me.

When you are harvesting beans for preservation, you will want to pick at least a few pounds at a time. If you are not harvesting your own, you will want to grab them from the farmers market, a friend/family member/neighbor, or if your local grocery store carries fresh beans that works as well just may be a bit on the pricier side.

Either way, you will want a few pounds or more of fresh green beans to start.

Pressure canning needs a pressure canner

When you are pressure canning green beans, you need a pressure canner, not a pressure cooker. There is a common misconception that a pressure canner and pressure cooker are the same.

While some pressure canners can double as a pressure cooker, the opposite is not the same.

A great beginner pressure canner is the 23 quart Presto Pressure Canner. This is the same canner that I started with and it has been such a great canner to learn how to preserve food.

Another great option is an All American Canner. This is a more expensive canner, however, it will realistically last for generations if taken care of properly. I have one from 1992 that is still in excellent condition and will last surely until my grandchildren can use it.

Raw pack VS Hot pack

Now, you may be wondering what the raw pack method is and what other methods there are.

Well, the raw pack method is the simple method of packing your jars with raw, uncooked green beans, then filling to the top with boiling water and processing the jars in a pressure canner.

This is the easiest method, in my opinion, to pressure can green beans.

The hot pack method calls for you to cover your green beans with boiling water and cooking for 5 minutes before filling your jars to process in a pressure canner.

To me, this is a waste of time and a step that is not needed. I have never processed my green beans using the hot pack method as I feel it would result in mushy, over cooked beans. Because the green beans are cooked while they are processing in the pressure canner, this seems like it would overcook them.

However, your kitchen, your rules.

How to pressure can green beans

Start with a few pounds or so of fresh green beans. Toss any that have been eaten by bugs or have bad/brown spots on them. Snap off each end, then in half, into thirds if you have some big ones. Give them a good wash and start packing your jars.

When packing your jars with green beans you will want to smash down your beans to ensure a fully filled jar. Do not worry about breaking, bending, or snapping your beans while they’re in the jar – they will soften as they cook and if you don’t pack the jars you will be left with half a jar of beans while the rest is “bean juice” as I call it.

Once your jars are packed with beans, add a 1/2 teaspoon of canning salt to pints, or 1 teaspoon for quarts. Then pour over boiling water leaving 1 inch head space being sure to de-bubble and add more water if necessary. Wipe your rims and place your lids and rings and tighten finger tight. Do not over tighten the rings or you will risk lids buckling.

Reference your canners owner manual for specifics

Place your jars into a prepared canner, and bring up the heat to allow pressure to build. You will process green beans at 11 pounds of pressure. Process for 20 minutes for pints and 25 minutes for quarts. Adjust pressure based on your altitude.

When the processing time is up, turn off the heat and walk away.

Do not move, open, or remove pieces from your canner. Let all pressure come down naturally before you remove the lid facing away from you, this usually take about 30 minutes.

Remove the jars from the canner and place on a towel on the counter or tabletop to let rest. After 12-24 hours you can remove the rings and check your seals. Wash your jars and store them on the shelf in a cool, dim room.

How to use pressure canned green beans

The absolute best way to use your pressure canned green beans is by cooking them in a little butter, bacon grease, and fresh minced garlic. Yum!

I like to start by heating a cast iron skillet and adding in a nice glob of butter and bacon grease. If you don’t save your bacon grease yet, here’s how I save mine. Once the butter and bacon grease is melted, you can add in your fresh minced garlic. You can also add in some onion if you prefer, but it is great or without it.

Let the garlic sauté just a few minutes until there is a nice aroma and the garlic has turned a slight brown.

You can then drain your green beans and add them into your skillet. From here let them cook down just a bit on low to medium heat. The beans are already cooked from processing in the canner so they are good to go as is. You just want them to heat through and really soak in the bacon, butter, and garlic flavor.

Once they are done, add some salt and pepper and enjoy promptly.

A great meal to enjoy these garlic bacon green beans is with these parmesan pork chops. These smothered parmesan pork chops are absolutely delicious and are just the right amount of creamy. I love pairing these pork chops with green beans but the are also super tasty over mashed potatoes.

Whatever you pair your pressured canned green beans with, I am sure they will be just as tasty as the day they were picked off the vine.

Enjoy and happy canning,