Learn how to preserve green beans fresh for an extended period of time by canning. Green beans can be preserved whole or chopped and are great to use for cooking and in salads. They are easy to make and very handy to keep in your pantry.

BENEFITS OF PRESERVING VEGETABLES AND FRUITS.

Canning has several main benefits:

Potentially, it can help us deal with food waste, which we all know, is a serious problem in our modern society.  Instead of throwing away fruit and vegetables, they could be preserved that way.

Keeping homemade canned foods is convenient, especially if you do not have a shop nearby.

And most importantly, preserved vegetables at home are healthier than buying them in the supermarket. You know exactly what goes inside your food.

Many are cautious about using store-bought canned fruits and vegetables because of their high content of sugar or salts and the use of chemical preservatives. Canning fruits and vegetables at home without salt and sugar, or with controlled use of these ingredients, is a better alternative to buying them in the store.

On the other hand, canned fruits and vegetables are believed to be as good for us as fresh ones. It is scientifically proven that brine preserves the vitamins and minerals in vegetables and fruits, and, during the thermal treatment, the bad bacteria in them is destroyed and more antioxidants are released.

WHAT FRUITS AND VEGETABLES CAN BE CANNED?

All vegetables can be canned. Most vegetables are suitable for canning in water brine, but some vegetables can be pickled or marinated in vinegar brine.

View instructions for Easy Marinated Peppers, Perfect Pickled Gherkins, Easy Homemade sauerkraut and Easy Bulgarian Royal Pickle Torshi.

HISTORY OF GREEN BEANS.

Green beans (Phaseolus vulgaris) are a widely cultivated, edible-podded legume plant. 

Green beans originated in Peru and spread to South and Central America by migrating Indian tribes. Spanish explorers from the “New World” introduced them to Europe in the 16th century and then to all parts of the world by trading. 

Young, tender green beans are a good source of vitamin C, dietary fibre, folate, vitamin K and silicon, needed for healthy bones, skin, and hair.

Not only high in nutritional value but also great in texture and taste, green beans are consumed widely around the world. Whether steamed, fried, or used in a hearty casserole, these versatile veggies are delicious and easy to incorporate into your healthy diet. 

Runner beans are similar to green beans in texture and can be canned exactly the same way, so you can use these methods for canning runner beans as well:

HOW TO CAN GREEN BEANS?

Canning green is very easy. Runner beans can be preserved exactly the same way.

Step 1: Prepare for canning

Use jars with screw-off lids. Clip-top jars are not suitable for processing vegetables.

Always wash your hands before you start canning.

Use clean utensils, towels, bowls and pots to avoid transferring bacteria to your products. 

Sterilise jars and lids prior to use, it is best to do it just before you start canning.

Only can fresh and healthy green beans. Wash the green beans well.

Cut the green beans into smaller pieces or pack them whole but always remove the ends.

Place green beans in a large bowl of ice-cold water. Let them chill for 10 minutes. Meanwhile, sterilise the jars.

Step 2: Sterilise the jars prior to canning

I recently learned that if you are using a pressure canner, you do not have to sterilise the jars prior to packing them because all the bacteria is killed when the packed jars are processed.

But if you do not own a pressure canner, always sterilise the jars before packing the vegetables inside. 

You can sterilise jars in the oven or in a water bath.

Even though some believe the water bath method is old-fashioned or even unsafe, it has been used for canning in the Balkans since the 1960s.

How to sterilise jars with the water bath method?

Start by washing the jars in warm soapy water, then rinse them under warm water.

What pot to use for sterilising and canning jars?

You can use any large pot, as long as it is deep enough for the jars to be submerged fully in water inside it. I use a large inexpensive stock pot.

Follow this process:

Prepare a deep stockpot pot and pour boiled water from your kettle inside. Make sure the jars are warm before placing them in the hot water or they may crack. Place the jars in the stockpot with the openings facing down, that will make it easier for you to take the jars out of the water later. Pour more hot water into the pot, if needed, to cover the jars completely. You must have at least one inch of water on top.

Turn on the hob to a high setting and bring the water in the stockpot to a full boil. Cover the pot with a lid and set a timer for 10 minutes from the moment the water reaches a full boil. If the water is boiling too vigorously, reduce the heat until you have a more gentle but still full boil. Place the jar lids in boiling water to sterilise them, too. Be careful, the water in the pot will be very hot, always use tongs when placing or taking jars and lids out of the water. Remove the stockpot from the heat when the timer alarm starts.

Fish the empty jars and lids out of the hot water with your tongs. Place the jars upside down on a clean tea towel on a tray and cover them with another clean tea towel to prevent dust or dirt from landing on them.

Step 3: Choose A method for packing green beans

There are two methods of canning green or runner beans:

The raw pack – the green beans are packed raw in sterilised jars and then thermally sterilise the jars with the beans. This method is simpler than the hot pack.

The hot pack – blanch the vegetables first. This will result in a higher quality canned product because when blanched the green beans release antioxidants, natural sweetness and fibre, which makes them more flavoursome and wholesome. I always use this method.

Step 4: Pack the green beans in sterilised jars

Start packing the jars while they are still warm. If the jars are too hot to handle, wait for 10-15 minutes.

Pack the green beans (raw or blanched) loosely in the sterilised jars. Finger-tighten the lids, but not too tight, because the air inside the jars needs to find a way to escape at high temperatures for the jars to be hermetically sealed.

Step 5: Process the green beans

How to process jars of green beans in a water bath?

Water bath canning is a traditional method for canning in the Balkans and has been used in my family for generations.

Boil water in your kitchen kettle and pour it into your canning pot. You can use the same large stockpot that uses for sterilising the jars as a canning pot.

Lower the packed warm jars of the jar into the water with your tongs. If necessary, add more boiling water to cover the jars with at least 1 inch of water. Place the pot on the hob and bring the water to a full boil. Cover the pot with a lid and boil for 30 minutes. Set the timer from the moment the water has returned to a full boil. If the water is boiling too vigorously, reduce the heat until the water comes to a more gentle but still full boil. After 30 minutes turn the heat off.

How to process jars of green beans in a pressure canner?

Pressure canners are scientifically proven to kill Clostridium botulinum, a bacterium that is commonly found in soil, on raw fruits and vegetables, etc. Understandably, more people put their trust in them than in the water bath method.

The processing guidelines for hot packs in a weighted-gauge pressure canner are below. For dial-gauge pressure canner, find instructions here: Dial-gauge pressures.

Carefully remove the jars from the hot water, using tongs. Arrange them upside down on a tray. The heat from the brine will make sure the lids stay sealed. Leave the jars of green beans to cool overnight.

Store the jars with green beans in a cool dark place and consume them within a year.

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