Canning green beans without a pressure cooker is possible, but it takes some time and effort. The beans must be boiled for a long time before they are placed in the jars and sealed.
How To Can Fresh Green Beans Without A Pressure Cooker
There are a few ways to can green beans without a pressure cooker. One way is to blanch the green beans in boiling water for three minutes, then shock them in ice water. Pack the green beans into a hot jar, leaving 1 inch headspace, and add 1 teaspoon of bottled lemon juice or 1/2 teaspoon of citric acid per pint jar. Pour hot water over the green beans to fill the jar and leave 1 inch headspace. Remove air bubbles and adjust headspace
A pressure cooker is not necessary to can green beans. However, a pressure canner is required to safely can low-acid foods like green beans. A pressure canner has a built-in gauge that will let you know when the food has been processed correctly and is safe to eat. You can find pressure canners at most department stores or online.
- Wash the green beans in cold water
- Trim off the ends of the beans and discard
- Pack the beans into sterilized jars, leaving 1″ headspace bring a pot of water to a boil and carefully
below -Wash the green beans and trim off the ends -Bring a pot of water to a boil and blanch the beans for 2-3 minutes -Drain the beans and place them in a clean glass jar -Add 1 tsp. of salt to each jar -Pack the beans into the jars, making sure there are no air bubbles -Cover the jars with lids and rings and tighten them slightly -Place the jars in a boiling water bath and
Frequently Asked Questions
Can Green Beans Be Canned In A Water Bath?
Yes, green beans can be canned in a water bath.
How Much Water Do You Put In A Canner To Can Green Beans?
You need to use about 1 gallon of water to can green beans.
How Long To Can Green Beans In A Water Bath?
Green beans can be canned in a water bath for 10 minutes.
To Summarize
Canned green beans can be made without a pressure cooker by blanching the beans in boiling water for three minutes, then packing them into hot jars and covering with boiling water. The jars should be processed in a boiling-water canner for five minutes.
