How To Can Green Beans

I always wash the green beans 3 times to make sure all the dirt is gone, and there are no bugs hanging around.  I swish them in one side of the sink, then transfer them to the other side to wash, and then back to the other side.  

I have always used the raw pack method:

Sterilize the jars in the dishwasher, or {if you don’t have a dishwasher like me :)}, by pouring boiling water over the jars.  Pack the green beans into the jar, tapping the bottom of the jar to make sure they are settled in there well.  Cover the beans with boiling water up to an inch from the top of the jar.  Make sure the green beans are covered well.  Add 1 tsp. of canning salt to each jar.

Wipe the rims of the jars with a cloth to make sure there is no salt or other debris.  The tiniest particle can keep the jar from sealing.

Boil the flat lids in water for just a few minutes, then place the lids and rings on the jars.  Put 2 inches of water in the canner.  Put the jars in the canner and process the green beans for 25 minutes at 10 pounds of pressure.  Be sure the pressure gauge reads “0” before opening the lid.  Place the jars on the counter for 24 hours to cool.

Canning Grean Beans: Raw Pack Method

Break and snap beans.  Wash and pack into hot, clean jar, packing tightly.  Cover with boiling water, leaving a 1 inch head space.  Add 1/2 tsp. salt per pint or 1 tsp. salt per quart jar.  Cover with lids and rings. Place 2 inches of water into canner.  Place jars in canner and process for 25 minutes at 10 lbs. of pressure.  Wait until gauge reads zero before removing lid.  Let jars cool on the counter for 24 hours.