Steaming Canned Green Beans: A Pressure Cooker Guide

Canned green beans are a great way to enjoy the taste of summer all year long. Pressure canning is the best way to ensure that your beans are free from microorganisms and bacteria, as it allows for a much higher temperature to kill all contaminants. While it may sound intimidating, pressure canning is actually quite simple and easy to do. In this article, we will walk you through the step-by-step process of how to steam canned green beans in a pressure cooker, so you can enjoy them anytime you like.

Prepare the green beans

Preparing the green beans is the first step in the canning process. Here is a detailed, step-by-step guide on how to prepare your green beans for canning:

Firstly, pick or buy fresh green beans. You'll need around 1-2 pounds of green beans per quart jar, depending on the recipe you follow. Wash the beans in cold water to remove any dirt or residue. Drain the beans and snap off the ends of each bean. You can do this with a knife or your hands. Some people also like to remove the strings from the beans, which can be done by pulling the broken tip down along the seam of the bean.

Next, cut the beans into bite-sized pieces. The ideal length varies depending on who you ask, but most people recommend cutting them into pieces around 1-2 inches long. This makes them easier to pack into the jars and ensures they fit better.

Now it's time to fill your jars. If you are using the hot pack method, you will need to boil the beans for around 5 minutes before packing them into the jars. For the raw pack method, you can pack the jars with raw beans straight after cutting them into pieces. Pack the beans tightly into hot, sterilised jars, leaving a 1/2-inch headspace at the top of each jar. You can add 1/2 teaspoon of canning or pickling salt to each jar if desired, but this is optional.

Finally, pour boiling water over the beans in each jar, ensuring you still have a 1/2-inch headspace. It is important to keep the beans as hot as possible throughout the process, so only fill one jar at a time and seal it before moving on to the next. Wipe the rims of the jars to remove any food or liquid, and then place the lids and screw bands on top. Be careful not to overtighten the screw bands, as this may prevent a vacuum seal from forming.

Pack the jars

Now that you've snapped your green beans and removed the strings, it's time to pack the jars.

First, you'll need to prepare your jars. Wash your canning jars in hot soapy water and place them on a clean kitchen towel. You don't need to boil the lids or sterilise the jars as long as you're processing the jars for 10 minutes or longer, but you do want the jars to be hot.

Next, fill your jars with green beans, leaving a 1-inch headspace (space from the top of the green beans to the top of the jar). You can either pack the beans loosely or tightly, depending on whether you're using the hot pack or raw pack method. If you're using the hot pack method, you'll need to boil the beans for 5 minutes before packing them into the jars.

Once your jars are filled with beans, add 1/2 teaspoon of canning or pickling salt to each pint jar or 1 teaspoon to each quart jar. Salt is optional but recommended, as it enhances the flavour.

Now, pour boiling water over the beans, again leaving a 1-inch headspace. Use a canner bubble/headspace tool or a ruler to remove any air bubbles by running it between the glass and the outside of the food. Re-measure your headspace and add extra water if needed.

Finally, use a damp cloth to wipe the rims of the jars clean. This will ensure that there's nothing to inhibit a seal from forming.

Add water to the jars

Adding water to the jars is a crucial step in the process of canning green beans. Here's a detailed guide on how to do it:

Firstly, it's important to use hot, sterilised jars. You can sterilise them by placing them in boiling water for a few minutes or rinsing them with very hot water if they are already clean. After sterilisation, allow the jars to drip dry on a cloth or kitchen towel.

Once your jars are dry, it's time to fill them. Start by filling each jar with your prepared green beans, leaving a 1-inch headspace. This headspace is crucial to ensure the beans have room to expand during the canning process. Pack the beans tightly and tap the bottom of the jars on the counter a few times to remove any air pockets and help the beans settle.

Now, it's time to add the water. For each quart jar, add 1 teaspoon of canning salt, and for each pint jar, add 1/2 teaspoon. This step is optional but recommended, as it enhances the flavour of the beans. Remember to use canning salt or sea salt, as regular table salt is not suitable due to its anti-caking agents.

After adding the salt, it's time to fill the jars with boiling water. Carefully pour the boiling water into each jar, making sure to maintain the 1-inch headspace. You can use a heatproof measuring cup or boil water in a separate pot to make this process easier.

At this stage, it's crucial to remove any air bubbles from the jars. Use a butter knife, plastic knife, or specialised canning tool to press down along the outside of the jar and release any trapped air. This step ensures there are no air pockets in the jar, which could affect the sealing process.

Once you've removed the air bubbles, use a clean paper towel or cloth to wipe the rims of the jars. It's important to ensure the rims are dry and clean so that the lids can form a good seal.

Now, you can place the flat lids on each jar. You may need tongs or a lid lifter to handle the hot lids safely. After placing the lids, screw on the bands and tighten them securely. Be careful not to over-tighten, as this can cause the lids to buckle.

With the jars prepared, you can now place them in your pressure canner, making sure they don't touch each other. Follow the instructions for your specific pressure canner to complete the canning process.

Remove air bubbles

Removing air bubbles is an important step in the canning process. After filling your jars with green beans and water, you should run a plastic utensil, such as an orange peeler or a plastic knife, inside the jar between the jar and the beans. Press lightly to release any trapped air. This will ensure that there are no air bubbles hiding in your jars, which could affect the canning process.

Once you have removed the air bubbles, the next step is to wipe each rim of the jars with a dry paper towel. This is an important step to ensure that there is no moisture on the rim of the jar, which could interfere with the sealing process. After wiping the rims, you can place the HOT flat lids on each jar, followed by the screw lids. Give the screw lids one more good tight twist once you hit resistance.

Now, your jars are ready to be placed in the pressure canner. Make sure that none of the jars are touching each other. Place the pressure canning lid on the canner and lock it into place. Let the canner boil until steam comes out of the top, which should take around 5-10 minutes. While waiting, you can start preparing the next batch of green beans.

Once the steam begins to come out of the side spout, let it steam for about 10 minutes, and then place the canning weight over the steam spout. The steam will then begin to pour out of the center hole, which is normal. It will seal itself off after a few moments. At this point, you should adjust the heat as needed to maintain the correct pressure for your altitude.

In summary, removing air bubbles is a crucial step in canning green beans to ensure the safety and quality of your preserved food. By following the steps outlined above, you can effectively remove air bubbles and continue with the canning process.

Place the jars in the pressure cooker

Now that you've prepared your green beans and jars, it's time to place the jars in the pressure cooker.

First, place each filled jar on a rack in your pressure cooker, which should be at least half-filled with simmering water. Make sure to lower the rack back into the water to keep the jars hot while you fill the remaining jars. Repeat this process until all the jars are added to the pressure cooker.

When all the filled jars are in the pressure cooker, pour additional hot water into the cooker as needed until all of the jars are covered with at least 1 inch of hot water. Fasten the pressure cooker lid securely. Leave the weight off the vent port or open the petcock. Heat the pressure cooker at the highest setting until steam flows freely from the open petcock or vent port.

While maintaining the highest heat setting, let the steam flow (exhaust) continuously for 10 minutes. Then, place the weight on the vent port or close the petcock. Your pressure cooker will pressurize during the next three to five minutes.

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