Canned Green Beans. Just Like Mom Used to Open.

Canned green beans are NOTHING like fresh beans. They’re soft and mushy and salty.  Very much like canned peas.  Which is to say – they’re delicious. You just can’t admit to thinking they’re delicious.

Pantry filled with home canned goods.

Skip right to the recipe.

I totally get it.  Any food lover, vegetable grower, organic so and so is NOT supposed to like canned vegetables.  But I do.

And by canned I mean vegetables actually in a can.   Walk yourself down the aisle of a grocery store, grab a can of peas, bring it home and crack it open with a can opener. I like them. I like mushy peas.  I also think I might like fish sticks. I haven’t had them since living with my parents where they were probably served with a can of beans or peas, but I liked them then so I’m going to assume I would still like minced fish covered in breading and dipped in ketchup.

That’s right.  Ketchup.  The most condemned of all the condiments. Voted most likely to be associated with Nascar.  Ketchup.  I like it on fish sticks and you can just deal with it.

This year I’ve been doing more than ever to use up every bit of produce I’ve grown in my garden.  I’ve never canned green beans before because “Yuck. Mushy green beans”. And then I realized, I actually like mushy canned green beans.  I do not, on the other hand, care for mushy frozen beans.

Go figure. I’m a complex woman.

Part of what makes a canned green bean good is the SALT.  The only thing salt doesn’t make better is a wound.

Green beans are definitely the easiest thing to can and they taste, you guessed it, exactly like canned green beans from the grocery store.

In other words, they taste just like mom used to open.

How to Can Green Beans

Frenched green beans in ironstone bowl on antique workbench.

  1. Wash and cut the tops off of your beans.
  2. Cut or french your beans. (frenching are thin ribbons you create with this tool)
  3. Add 1/2 tsp of salt to bottom of 250 ml jar (8 ounces )
  4. Fill clean canning jars with beans to 1″ from top of jar.
  5. Pour boiling water over beans to 1″ from top of jar.
  6. Add sealers and rings.
  7. Process in a pressure canner** for 25 minutes.

**As with any low acid food you have to process beans in a pressure canner, you cannot process them in a water bath.

Frenched filleted green beans in an antique ironstone bowl.


Green Bean Canning Tips

Tip

Frenched green beans may stick out the top of your 250 ml jars because you leave the length of them, unlike regular sliced green beans.  Just pour boiling water onto the beans and let them sit for a second. The boiling water will soften them enough that you can push the beans down into the jar.

Fresh green beans cut into 1 inch lengths.


Tip

Use the freshest green beans you can find.  This *doesn’t* mean you have to use beans from your own garden. If beans are on sale at the grocery store and they look good and crisp, buy a basket of them for canning.

Salt in bottom of 250 ml mason jar sitting on antique wood workbench.


Tip

Salt is not mandatory for the canning process of green beans, it’s just there for flavour, so feel free to leave it out if you don’t like added salt in your diet. I  happen to love salt in these canned green beans. It soaks all the way through the bean through the canning process.

 

Green beans in mason jar ready to can.


Tip

Press your beans down as hard as you can without bruising the beans.  Pack them right in there.  Bang the jar on your countertop to help them settle down.

Water being ladled into 250 ml mason jar of green beans.


Tip

I do my beans in these small 250 ml jars, but you can do them the exact same way with the same process time of 25 minutes in 500 ml jars.  Just make sure you double the salt if you’re using it.

Small mason jar filled with fresh cut green beans in front of copper pot.


Tip

Don’t do your preserving outside like I did. I just did that for pictures because there wasn’t enough light in the house.  Those beans right there are full of pollen, chicken poop dust and 7-13 bugs.

 

Pantry shelf of green beans and tomato sauce.


Tip

I grow French Emerite green beans as my main green bean crop. They’re not the easiest seeds to find but they are the BEST fresh green pole bean seed.

4.67 from 3 votes
Canned Green Beans
Prep Time
30 mins
Cook Time
25 mins
Processing
25 mins
Total Time
55 mins
 

This makes enough for 6, 250 ml jars of beans

Course: Side Dish
Servings: 6 jars
Calories: 23 kcal
Author: Karen
Ingredients
  • 1 lb green beans sliced, frenched or whole
  • 3 tsps sea salt
Instructions
  1. Wash and cut the tops off of your beans.
  2. Cut or french your beans. (frenching are thin ribbons you create with this tool)
  3. Add 1/2 tsp of salt to bottom of 250 ml jar (8 ounces )
  4. Fill clean canning jars with beans to 1" from top of jar.
  5. Pour boiling water over beans to 1" from top of jar.
  6. Add sealers and rings to jar.

  7. Process in a pressure canner** for 25 minutes.
Nutrition Facts
Canned Green Beans
Amount Per Serving (0.5 jar)
Calories 23
% Daily Value*
Sodium 1167mg 49%
Potassium 159mg 5%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 1g 2%
Vitamin A 10.4%
Vitamin C 11.2%
Calcium 2.8%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.

Canned green beans.  Add them to the list of foods I like that I’m not supposed to like.  You can also add truffles to the list of foods I’m supposed to like, but don’t.

To be fair, I might just need to try them out of a can.  With ketchup.

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Green beans are about the EASIEST thing you can preserve.  Whether you grow them or find them on sale at the grocery store, follow these 7 easy steps to pressure can them in no time.

45 Comments

  1. Mary C says:

    Ok, I like canned veggies too. And fish sticks with ketchup. Yum! Also canned asparagus, but I’d rather have that marinated in Italian dressing and then grilled.

  2. Thanks for making me laugh. You always do. I have too many memories of canned beans made with Not Fresh Enough beans to undertake this canning thing of which you speak, but your shelves are full of beautiful jarred edibles.

  3. Cinzia says:

    Loved that one! Just finishing the house (small), in the country (lost 2 of our 4 1/2 acres to the Yellowstone River this spring). The rip-rap went in this week, so the garden was non-exsistant this year. I do like dreaming of my garden, and you provided that. Thank you!

    • Karen says:

      I’m cursing my garden at the moment. It takes SO much time in the fall to harvest and prep the beds for the next year and I’m kind of all out of time at the moment. As long as I get my sweet potatoes out before the frost I’ll be O.K. Fingers crossed, lol. ~ karen!

  4. KATHLEEN HARTZELL says:

    I suck so supignificqntly at canning that year’s ago my mother purchased for me an upright freezer, so I could freeze jams, tomatoes, etc. I succeed only with apple butter. Go figure

    I am so damned co pliant with all the instructions, yet of a dozen jars, only five would seal.. kinda dampens the enthusiasm, ya know?

    The mother who bought me the freezer was the same one who sincerely thought the only way to cook green beans was to boil them to death with bacon. I swear, she would pressure cook them, too! All because of the dreaded botulism. I think I grew up with a missing uncle or two due to this, otherwise why would she, who canned nothing, be so in fear of botulism???

    We grow tons of green beampns, and manage to consume all of them the good old fashioned way of eating them morning – night…daily. Hmmm, maybe I could can them? And kill us all!!

  5. Diane says:

    Bean salad with canned beans is the best! Salty, vinegary goodness. Too bad I don’t have a pressure canner (yet) or a garden full of beans (yet). And chickens, of course. It snowed here last week…did you know? Bah, Calgary

  6. Tina says:

    When I was a kid (a half century…plus a decade or so…god, I’m so old) we had a farm and Mom had 4 acres just turned into gardens. It was a full time chore! We lived on what we grew (plus sugar and flour from the grocery store) but damn, that food was good!

    My parents raised 5 kids on a school teacher’s salary and pinched a penny until it squeaked but I learned a lot about canning and freezing. Life was pretty good in those days!

  7. ecoteri says:

    I did not can beans this year because I still have some left from the bumper crop last year. And we don’t really eat them. “We” being the operative word here – I actually, like you, Karen, Love them. “We” being my children. Who, now that I think of it, moved out this September for University. Huh. Maybe I should pull up some of them ol’ cans of beans and eat them all by myself.
    .
    Meanwhile, another reason I am not canning anything this year? Renos. That’s why. Three weeks with nothing but a toilet in my only bathroom. if I am successful, photo attached of view from said throne until last Friday.
    I don’t DIY – (I could, but I don’t).
    However, the gentlemen and ladies who come to do the work keep finding scary things like acidic water (did you know that copper pipes and brass fittings can actually shatter? Neither did I. Bullet dodged, every single water line in my house has been replaced -$$$$$$$ – invisible Renos – spend thousands, with nothing to show for it),
    and knob and tube wiring (Did you know that knobs and tubes are real things? Ceramic tubes poked through holes in the joists, with cloth wrapped wires stuck through them. Ceramic knobs screwed onto joists, with cloth-wrapped wires wrapped around them. Who knew? ). Electrician gentleman (sigh, a friend of mine for long enough that he knows that it really does need to be fixed and that I really (according to him) want it fixed) has seized the moment and decided that since 9 square feet of ceiling is open, he has carte blanche to finally replace all the knob and tube in my house – more $$$$$$$$ for invisible stuff).
    Oh, and while we’re at it, let’s hire a digger man to find the septic tank so the septic man can pump it – and inform me it hasn’t been pumped in 30 year$$$$$$$.
    And while digger man is here he (on purpose) knocks down a 60 foot pine tree, digs a 200′ ditch to my well, gathers piping and electrical stuff and puts it in the ditch then covers all but the ends up, knocks down a rat infested shed, terraforms all the slopes and digs up all the nasty bindweed infested fencing, multiple random blackberry bramble piles (higher than my head), as well as several errant trees. He then arranges for the bin man to come to haul away lots of green stuff for grinding/composting, as well as lots of wood from the shed for grinding and ? what do they do with ground wood from sheds? , and then he collects all the other bits and bobs of messy stuff and puts it in his own dump truck, digs out the pond and creates a beautiful slope, collects his digger and goes away. for a while.
    Aquifer man is due to come to hook up the new well connections, and give me a Farmer’s hose bib down in the field, as well as install some kind of sacrificial filter to deal with the acidity in the water. I am feeling like the sacrificial one here, folks!
    Meanwhile, on Friday, plumber man (he did the outtake, plumber woman did all the pressure lines) finishes installing my shower and tub faucets. He then fills the bath completely to the overflow (Contractor man asked “are you going to light candles and put out flowers for her, too?”) runs downstairs to ensure it doesn’t leak, then empties the tub and runs downstairs to ensure that part doesn’t leak, then proceeds to carefully clean and polish and inspect the tub.
    Plumber man is pretty awesome.
    Tub was SPOTLESS on Friday night. No kids at home, haven’t had a decent bathtub to bathe in for 25 years. I put on the CBC, lit candles (not for the romance, really – because there is no power in the bathroom) ran a tub and luxuriated.
    HEAVEN.
    Tonight, after I eat some canned beans, I am going to do it again. the ceiling may be just lath, no plaster, the walls might be just studs, but the tub and the tile? So deliciously glorious!
    Sorry for going on a side track with very little to do about beans, but I have to share where someone might understand!

    • ecoteri says:

      oops, appears the photo is upside down, sorry folks.

    • Sherri says:

      Ah, good times, good times.

    • Karen says:

      All I can think is “omg, the centipedes all this work must have disturbed”. There’s nothing worse than paying for invisible maintenance! Plumbing, electrical, sewer lines. It costs more than anything cosmetic and there’s NOTHING to show for it. Have a fireplace installed by the bathtub. You’re already bleeding money, you might as well have a bit of a souvenir as a reminder of all the hidden money. ~ karen!

    • Amy Watson says:

      I don’t think I have ever seen a comment that long!!!!! Wow.

  8. Rktrixy says:

    Grandma grew and canned the best beans. Jars and jars and jars of beans, or beans with bacon. I’m drooling just thinking about it! Her tiny kitchen had a tiny back porch with a chest freezer, and the door was left open to the garden, anchored by an enormous Bartlett pear tree. Just smelling a really ripe pear puts me back in her kitchen, eating beans with bacon. Thanks for the memories!

    • Karen says:

      All that from a post on canned beans. 🙂 ~ karen!

    • Pam'a says:

      My mom used to buy mason jars full of canned green beans with bacon put up by my grandmother’s Circle at church. It was one of their fundraisers. Both beans and apple butter were (an exorbitant) 50 cents/quart… Delicious!

  9. p says:

    All that is missing is the blue ribbons!

    I have an aversion to green bean casserole 😀 Green beans stand alone! They don’t need help!
    They don’t need soup and fried onions! You can imagine my humiliation when a club I was in put out a cookbook and there under a green bean casserole recipe was MY name! Couldn’t they have put it under something respectable? Like Peach Cobbler..that would have been solid.
    Nevertheless, people tell me often how they love my recipe and make it all the time.

  10. Lynn says:

    Ketchup–mmmmmm! My husband and I are on a low carb diet and I find that as time goes on, I miss ketchup A LOT! I know there are zero sugar ketchups out there but not available in my area and have you seen what they charge for a small bottle on Amazon??? Which is the long way of saying we aren’t using ketchup for the foreseeable future. On the other hand, we have lost a fair amount of weight so it’s all good!

  11. Diane says:

    Being in and of “The South” and all that implies, I would gander to say the mayonnaise would be the most closely associated condiment of NASCAR. 😝

    Truly love your blogs.

  12. Amy says:

    Karen,
    I don’t know if it’s time for your beans to give up the ghost to frost, but if it is, I strongly suggest you do the last, young ones as DILLY BEANS! There is no better pickle-y thing created on earth or in Heaven! Do not make the mistake of giving a jar or two as gifts . . . keep them ALL for yourself. They are that good!

    Amy

  13. Speckhen says:

    In Carol Shields’ book Larry’s Party, one character accidentally kills her mother-in-law by serving her canned green beans: death by botulism. That poor young woman never serves any form of green beans again, and her son grows up without ever eating them. Ever since reading that book, canned green beans always remind me of death. (Insert happy face here)

    • Lynn says:

      I’ve got a better (?) story! A million (or forty) years ago, the town I lived in had a traditional Christmas caroling party that ended at a family’s home. There were four grown boys whose mother threw the party every year.

      Mom set out a lavish buffet, and people dug in. Except, no one touched the green beans except for the grown boys who made a point to eat them because their mom had canned them just like she had preserved much of her harvest. The boys all died of food poisoning two days later.

  14. Nicole says:

    Wait, do you not like chocolate truffles or is it truffles the mushroom that you dislike? I don’t think the former would can well… not sure about the latter.

  15. Mary W says:

    WOW your previous commenter mentioned mushrooms and now there is something I really want to know. Can you can mushrooms? Of course you can, since I buy them like that but could I can them? Where would I get a butt load of them anyway? Have you ever grown them and why not? I adore fresh ones but pizza and stew are important reasons to can them. I make fresh mushroom soup enough to keep weight loss at bay but why is this something I’ve never heard/ read about?

    • Karen says:

      Hi Mary. I’ve never canned mushrooms nor have I grown them. But they are easy to grow once you get them going. However just because something can be commercially canned doesn’t mean it can be home canned. Commercial pressure canners are WAY more pressure in them that can ultimately kill more bacteria than a home canner is able to. Even though you can can diced pumpkin at home, you can’t can your own pumpkin puree for example. Which saddens me to no end. So. That’s a long way of saying I’m not sure if you can home can mushrooms or not, lol. ~ karen!

      • ecoteri says:

        You can pressure can mushrooms. Bit of a process, but worth it if you get the aforesaid buttload of mushrooms. Bev. Volfie on Youtube (our half acre homestead) has shown us both mushrooms and (drumrolll) Mushrooms and beans!!!. I have canned mushrooms and been very pleased with the result. you can probably for sure buy them cheaper, but you can can little jars of them, which works better for small households.

  16. Darla Ragland says:

    Will just plain ole canning salt work in this?

    • Karen says:

      Yup, that’s fine. You may find you can use a bit less because canning salt is finer than regular salt. That means there’s slightly more packed into 1/2 a tsp than of regular salt. But really it all depends on how much salt you like. ~ karen!

  17. Shelagh says:

    You might not be able to can mushrooms at home but you can dehydrate them!
    Our local farmers market, Almonte….small town west of Ottawa…sells a short log that is saturated( seeded?) with mushroom spores of various types and you grow them yourself! When mature pick them, dehydrate them, stick in a huge jar and toss a handful straight into your recipes or rehydrate to put on pizzas!

  18. Marjorie Kramer says:

    Get chickens she said, it’ll be fun. So I got chickens. It is fun.
    Get dahlias she said, it’ll be fun. So I got dahlias. It is fun.
    Clean up your stainless steel fridge smudges with micro-fiber cloths, she said, it’ll be fun. So I got micro-fiber cloths and it is fun (and more importantly, smudgeless.)
    Get a pressure canner she said, it’ll be fun. So, guess where I’m going as soon as I type this? Out to purchase said canner to deal with the apples we picked on Saturday. I’m sure it’ll be fun because Karen said so, twice! I also love canned green beans, can’t stand frozen, so will try those, too, just to get my money’s worth out of the canner and jars!

  19. Dontcha wanna tell about pressure canners? And how to make your own ketchup? Or did I miss that post. Probably.

  20. June says:

    I have to recommend trying out a recipe or two for Hungarian style green bean soup. There are many available on line. A great way to get your mushy beans fix. It’s delicious but haven’t had it in many years since my grandmother passed. I am going to have to make up a pot soon as I get some sour cream.

  21. leo muzzin says:

    Acht….now you post this, after I froze packs of the stuff and ripped the plants out! The packs are unsalted limp things with little taste and to think I could have salted limp things if I had seen this 5 weeks ago!! tsk tsk LOL Why is the water bath not suitable for canning beans?

    • Karen says:

      LOL! Yes, salty limp things are MUCH better than unsalty limp things. All foods are that low acid need to be preserved in a pressure canner as opposed to just a boiling water bath. A simple way to put it is anything with a naturally high acid content is helping to preserve itself. (preserving meaning protecting itself against botulism bacteria) Things with low acid content need to be pressure canned to stop botulism bacteria. ~ karen!

  22. Jan in Waterdown says:

    Hells bells, does this mean if I cook up a mess of fish sticks ‘n’ ketchup with a side of canned peas (Le Sueur brand I presume), you’d come for dinner? 😏

  23. Veronica Vallijes says:

    How does one use a pressure canner? Could you comment on the culture of canners please?
    Green beans are best fresh, crisp and tenderly cooked. My only complaint is that they don’t last past one night in the fridge.

  24. Ketchup on fish sticks is great but ketchup on salmon croquettes is even better! Childhood trait that I haven’t even tried to give up 🙂

  25. Carolyn Schneider says:

    I’m so with you on canned beans…and salt. You lost me with ketchup…yuck.

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