How to Can Green Beans Without a Pressure Canner?

Green beans are one of the most common vegetables you can find at any grocery store. They are sold fresh, frozen, or canned and available year-round. Green beans have a mild flavor that pairs well with many other foods. You can use them to make side dishes for your favorite meat dish or serve them as a vegetarian main course. Canned Green Beans The possibilities are endless when it comes to cooking green beans. Some households always try to store their favorite foods in cans which is beneficial in many ways, financial or otherwise.

If you have been thinking about canning your green beans but are worried that without a pressure canner or other special equipment, such as the correct cooking pots and jars for storing them correctly, then don’t despair! There’s no need.

Fresh green beans are a delicious and nutritious addition to any meal, but they can be tricky if you don’t have access or time for canning. Luckily there is an easy way around it. The instructions that follow will show how easy is the method of preserving fresh produce without using pressure cooker technology in minutes on your kitchen countertop- no fancy equipment required whatsoever.

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How to Can Green Beans without a Pressure Canner?

Here is a step-by-step guide to can your green beans without a pressure cooker, however, please note that the best way to can green beans is a pressure canner.

Washing the Green Beans

Soak the beans in cold water for a couple minutes and then remove any dirt. It is important to wash them thoroughly so that there are no chemicals or bacteria left on your green beans before canning. The first step to canning green beans whether using a pressure cooker or not, should be ensuring the green beans are thoroughly washed and cleaned.

Cutting the Green Beans

Once the cleaning part is done, top and tail the beans. It means you have to cut the tail and top of your green beans. Further, cut, snap or chop your beans into the size of your choice. One-inch length is perfect!

Salt the Jars

Before you add the green beans to your jars, wash them in hot soapy water and rinse well. Now is time for salt. Generally, I recommend adding a half teaspoon per pint sized jar or one tablespoon if using quart-sized mason jars. Be sure not use iodized table salt – only sea salts work best.

Hot/Cold Pack Method

There are generally two different ways to can your beans: hot or cold packing. While some prefer the quick cold method while others go by the hot packing method. Let us explain for our readers both the methods below.

Hot Packing Method

Boil your green beans in a pot of hot water for 5-7 minutes. Drain the water and place the beans in the jars you prepared already.

Cold Packing Method

Gong by the cold packing method, place the raw beans into the jars.

Use Pickling Mixture

Once you have placed the beans in the jars, cover the beans with pickling mixture. While using a pressure canner, we usually add boiling water into the jars and place the jars into the canner. Since you aren’t doing the canner way, you will have to pickle your beans beforehand. Pickling mixture is usually made of vinegar, water, pickling salt, and once ready, pour the mixture over the green beans. Some folks use curry powder to enhance the flavor as well.

No trapped Air

Make sure there is no trapped air inside the jar by pressing the green beans with the back of a spoon.

Water Bath

Once sealed, place the cans in a heating bath. A regular size can should be kept for 5-6 minutes.

Store away

Once you cooked the jars for about 5-7 minutes, take them out and let them cool down. Once the cans are at room temperature, store them away!

Final Thoughts

Canning green beans without a pressure canner is not impossible however, we recommend using a pressure canner for the job it is the safest and dependable way to can green beans and it will for sure extend the shelf life of the beans. Do let us know how do you can your green beans?

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