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Several glass jars filled with pickled green beans are arranged in rows on a checkered cloth. The jars, sealed with metal lids, showcase the results of learning how to can green beans in a pressure canner.
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How to Can Green Beans in a Pressure Canner (Raw Pack Method)

This raw pack method for pressure canning green beans is a simple and reliable way to preserve fresh green beans for the pantry. With minimal prep and no blanching required, it’s a great option for preserving a large harvest safely.
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Prep Time:30 minutes
Processing Time:20 minutes
Course: Canning, Dinner
Cuisine: American, farmhouse
Keyword: canning green beans pressure canner, green beans for canning, how to can green beans, pressure canning green beans, raw pack green beans
Servings: 9 pint jars

Equipment

Ingredients

  • 5 lbs green beans
  • 2 ½ tsp salt total optional, about ½ teaspoon per pint jar
  • boiling water as needed

Instructions

  1. Prepare the green beans: Rinse green beans thoroughly under cold running water. Trim the ends and remove any damaged beans. Cut or snap beans into pieces if needed to fit comfortably in the jars.
  2. Prepare jars and canner: Wash jars, lids, and bands in hot, soapy water. Heat jars until hot, either by simmering in water or running through a dishwasher on a sanitize cycle. Keep jars hot until ready to fill. Prepare the pressure canner according to the manufacturer’s instructions.
  3. Pack the jars: Tightly pack the prepared green beans into hot jars, leaving 1 inch of headspace. If using salt, add ½ teaspoon to each pint jar.
  4. Add boiling water: Pour boiling water over the beans, maintaining 1 inch of headspace. Use a bubble remover or non-metallic spatula to remove trapped air bubbles. Adjust water level if needed.
  5. Seal the jars: Wipe jar rims with a clean, damp cloth. Place lids on jars and screw bands on until fingertip-tight.
  6. Process the jars: Place jars into the pressure canner following manufacturer instructions. Vent steam for 10 minutes, then bring the canner to pressure. Process pint jars at 10 pounds of pressure for 20 minutes, adjusting for altitude if necessary.
  7. Cool and store: Turn off heat and allow the canner to depressurize naturally. Remove jars and place on a towel or rack. Let cool undisturbed for 12–24 hours. Check seals, remove bands, label, and store in a cool, dark place.

Notes

  • Pressure canning is required for green beans; water bath canning is not safe.
  • Salt is optional and used only for flavor.
  • Some liquid loss is normal with raw pack green beans.
  • Properly sealed jars are best used within 12 months for best quality.
  • Refrigerate any jars that do not seal and use within a few days.