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.

Canned Green Beans

This makes enough for 6, 250 ml jars of beans
4.67 from 3 votes
Print Pin Rate
Course: Side Dish
Prep Time: 30 minutes
Cook Time: 25 minutes
Processing: 25 minutes
Total Time: 55 minutes
Servings: 6 jars
Calories: 23kcal
Author: Karen

Ingredients

  • 1 lb green beans sliced, frenched or whole
  • 3 tsps sea salt

Instructions

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

Nutrition

Serving: 0.5jar | Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Sodium: 1167mg | Potassium: 159mg | Fiber: 2g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 9.2mg | Calcium: 28mg | Iron: 0.8mg

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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Canned Green Beans. Just Like Mom Used to Open.
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