Can Beans
How to can Beans;
How to Make Homemade Canned Green or Yellow Beans (also Lima Beans, Broadbeans, Snap Beans,
Pole Beans, Runner Beans, etc.)
Directions for Making Canned Green Beans
Ingredients and Equipment
Beans (see step 1)
Jar grabber (to pick up the hot jars)
Jar funnel ($2 at Wal-Mart)
At least 1 large pot
Large spoons and ladles
Ball jars (Publix, Wal-Mart carry then - about $8 per dozen quart jars including the lids and rings)
Salt (optional - I don't use any)
1 Pressure Canner (a large pressure pot with a lifting rack to sterilize the jars after filling (about $75 to $200 at
mall kitchen stores, Wal-Mart, cheaper online; see this page for more information). For low acid foods (most
vegetables, you can't use an open water bath canner, it has to be a pressure canner to get the high temperatures
to kill the bacteria. If you plan on canning every year, they're worth the investment.
Step 1 - Selecting the green beans
The most important step! You need green beans that are FRESH and crisp. Limp, old beans will make nasty
tasting canned beans. Guests will probably throw them at you.. Select filled but tender, firm, crisp beans.
Remove and discard any soft, diseased, spotted and rusty pods.
How many green beans and where to get them
You can grow your own, pick your own, or buy them at the grocery store. About 14 pounds of beans makes 7
quart jars; or 9 pounds is needed per 9 pints. A bushel, which produces anywhere from 13 to 20 quarts, weighs
30 pounds. That works out to an average of 2 pounds of beans per finished quart jar.
Step 2 - Prepare the jars and pressure canner
Wash the jars and lids
This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a "sterilze" cycle
- put the lids into a pan of boiling water for at least several minutes. I just put the lids in a small pot of almost
boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from WalMart, Target, and
sometimes at grocery stores) to pull them out.
Get a large pot of water boiling
We will use this water to pour over the beans and fill each jar with liquid, after we've packed them full of
beans. I use the largest pot I have, so that there is plenty of clean, boiling water ready when I need it.
Get the pressure canner heating up
Rinse out your pressure canner, put the rack plate in the bottom, and fill it to a depth of 4 inches with hot tap
water. (of course, follow the instruction that came with the canner, if they are different). Put it on the stove
over low heat, with the lid OFF of it, just to get it heating up for later on.
Step 3 -Wash the green beans!
I'm sure you can figure out how to rinse the green beans in plain cold or lukewarm water.
Step 4 - Trim the ends and cut into smaller pieces just take a sharp knife and cut both ends about a 1/4 of an
inch half the width of an average woman's little finger). Then cut them into pieces of the size you prefer,
usually about 1 inch long.
Of course, if your prefer French cut green beans, you can cut the beans lengthwise instead, or you can use a
"bean Frencher" (No, that does not make the beans want to wear a beret, "mime" or surrender quickly, it's just
the name.. ). The "Frencher" enables you to prepare a huge quantity of beans quickly!
Step 5 - Packing the beans in the canning jars
This is called "raw packing" because we don't cook the beans before packing them into the jars. Pack the jars
fairly tightly, but be sure to leave 1 inch of space at the TOP of the jar. That is called "headspace" and is
needed for expansion during heading.
Step 6 - Pour boiling water into each packed jar
Use a ladle or pyrex measuring cup to carefully fill each packed jar with water from pot of boiling water. Fill to
within 1 inch of the top. The beans should be covered and there should still be 1 inch of airspace left in the top
of each jar. Be careful not to burn yourself, (or anyone else - children should be kept back during this step!)
Step 7 - Put the lids and rings on
Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your
might, just "snug").
Step 8 - Put the jars in the canner and the lid on the canner (but still vented)
Using the jar tongs, put the jars on the rack in the canner. By now the water level has probably boiled down to
3 inches. If it is lower than that, add more hot tap water to the canner. When all the jars that the canner will
hold are in, put on the lid and twist it into place, but leave the weight off (or valve open, if you have that type
of pressure canner).
Step 9 - Let the canner vent steam for 10 minutes
Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace inside the
canner.
Step 10 - Put the weight on and let the pressure build
After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to 11
pounds.
Step 11 - Process for 25 minutes
Once the gauge hits 10 pounds, start your timer going - for 25 minutes. Adjust the heat, as needed, to maintain
10 pounds of pressure.
Note: the chart at right will help you determine the right processing time and pressure, if you have a different
type of canner, or are above sea level.
It is important to learn how to operate your pressure canner by reading the owner's manual that came with your
particular canner.
Step 12 - Turn off the heat and let it cool down
After 25 minutes at 11 pounds, turn off the heat and let the canner cool down. After the pressure drops to zero
(usually, you can tell but the "click" sound of the safety release vents opening, as well as but the gauge. Wait 3
more minutes, then open the vent or remove the weight and allow the steam to escape.
Step 13 - Remove the jars
Lift the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or
bumping them in a draft-free place (usually takes overnight), here they won't be bumped. You can then remove
the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been
sucked down. Just press in the center, gently, with your finger. If it it pops up and down (often making a
popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some
people replace the lid and reprocess the jar, the that's a bit iffy. If you heat the contents back up, re-jar them
(with a new lid) and the full time in the canner, it's usually ok. You're done!
How to Make Homemade Canned Green or Yellow Beans (also Lima Beans, Broadbeans, Snap Beans,
Pole Beans, Runner Beans, etc.)
Directions for Making Canned Green Beans
Ingredients and Equipment
Beans (see step 1)
Jar grabber (to pick up the hot jars)
Jar funnel ($2 at Wal-Mart)
At least 1 large pot
Large spoons and ladles
Ball jars (Publix, Wal-Mart carry then - about $8 per dozen quart jars including the lids and rings)
Salt (optional - I don't use any)
1 Pressure Canner (a large pressure pot with a lifting rack to sterilize the jars after filling (about $75 to $200 at
mall kitchen stores, Wal-Mart, cheaper online; see this page for more information). For low acid foods (most
vegetables, you can't use an open water bath canner, it has to be a pressure canner to get the high temperatures
to kill the bacteria. If you plan on canning every year, they're worth the investment.
Step 1 - Selecting the green beans
The most important step! You need green beans that are FRESH and crisp. Limp, old beans will make nasty
tasting canned beans. Guests will probably throw them at you.. Select filled but tender, firm, crisp beans.
Remove and discard any soft, diseased, spotted and rusty pods.
How many green beans and where to get them
You can grow your own, pick your own, or buy them at the grocery store. About 14 pounds of beans makes 7
quart jars; or 9 pounds is needed per 9 pints. A bushel, which produces anywhere from 13 to 20 quarts, weighs
30 pounds. That works out to an average of 2 pounds of beans per finished quart jar.
Step 2 - Prepare the jars and pressure canner
Wash the jars and lids
This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a "sterilze" cycle
- put the lids into a pan of boiling water for at least several minutes. I just put the lids in a small pot of almost
boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from WalMart, Target, and
sometimes at grocery stores) to pull them out.
Get a large pot of water boiling
We will use this water to pour over the beans and fill each jar with liquid, after we've packed them full of
beans. I use the largest pot I have, so that there is plenty of clean, boiling water ready when I need it.
Get the pressure canner heating up
Rinse out your pressure canner, put the rack plate in the bottom, and fill it to a depth of 4 inches with hot tap
water. (of course, follow the instruction that came with the canner, if they are different). Put it on the stove
over low heat, with the lid OFF of it, just to get it heating up for later on.
Step 3 -Wash the green beans!
I'm sure you can figure out how to rinse the green beans in plain cold or lukewarm water.
Step 4 - Trim the ends and cut into smaller pieces just take a sharp knife and cut both ends about a 1/4 of an
inch half the width of an average woman's little finger). Then cut them into pieces of the size you prefer,
usually about 1 inch long.
Of course, if your prefer French cut green beans, you can cut the beans lengthwise instead, or you can use a
"bean Frencher" (No, that does not make the beans want to wear a beret, "mime" or surrender quickly, it's just
the name.. ). The "Frencher" enables you to prepare a huge quantity of beans quickly!
Step 5 - Packing the beans in the canning jars
This is called "raw packing" because we don't cook the beans before packing them into the jars. Pack the jars
fairly tightly, but be sure to leave 1 inch of space at the TOP of the jar. That is called "headspace" and is
needed for expansion during heading.
Step 6 - Pour boiling water into each packed jar
Use a ladle or pyrex measuring cup to carefully fill each packed jar with water from pot of boiling water. Fill to
within 1 inch of the top. The beans should be covered and there should still be 1 inch of airspace left in the top
of each jar. Be careful not to burn yourself, (or anyone else - children should be kept back during this step!)
Step 7 - Put the lids and rings on
Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your
might, just "snug").
Step 8 - Put the jars in the canner and the lid on the canner (but still vented)
Using the jar tongs, put the jars on the rack in the canner. By now the water level has probably boiled down to
3 inches. If it is lower than that, add more hot tap water to the canner. When all the jars that the canner will
hold are in, put on the lid and twist it into place, but leave the weight off (or valve open, if you have that type
of pressure canner).
Step 9 - Let the canner vent steam for 10 minutes
Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace inside the
canner.
Step 10 - Put the weight on and let the pressure build
After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to 11
pounds.
Step 11 - Process for 25 minutes
Once the gauge hits 10 pounds, start your timer going - for 25 minutes. Adjust the heat, as needed, to maintain
10 pounds of pressure.
Note: the chart at right will help you determine the right processing time and pressure, if you have a different
type of canner, or are above sea level.
It is important to learn how to operate your pressure canner by reading the owner's manual that came with your
particular canner.
Step 12 - Turn off the heat and let it cool down
After 25 minutes at 11 pounds, turn off the heat and let the canner cool down. After the pressure drops to zero
(usually, you can tell but the "click" sound of the safety release vents opening, as well as but the gauge. Wait 3
more minutes, then open the vent or remove the weight and allow the steam to escape.
Step 13 - Remove the jars
Lift the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or
bumping them in a draft-free place (usually takes overnight), here they won't be bumped. You can then remove
the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been
sucked down. Just press in the center, gently, with your finger. If it it pops up and down (often making a
popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some
people replace the lid and reprocess the jar, the that's a bit iffy. If you heat the contents back up, re-jar them
(with a new lid) and the full time in the canner, it's usually ok. You're done!
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Preparation for 2012
Ultimately Knowledge is power. Obviously you understand this as you are now surfing the web for information on 2012. By now you are sensing
that maybe no one has absolute answers, and I think you would be correct. Yet we do have much scientific fact which I have presented here on
my site. This indisputable knowledge sets the foundation for our logical left brain understanding. There is a more important part here however
that must be understood and told.
From all over the world some people are "intuiting" similar information from the knowledge bank of the universe. I myself have been a part of this
stream of knowledge, as I have developed my own intuition abilities through a lifetime of metaphysical studies. In researching thousands of hours
of factual scientific Mayan concepts, I have the ability to transcend this level and integrate the spiritual right brain phenomena that is a part of this
whole 2012 drama.
I have not included this information on this site however for a couple of reasons. First, I believe most people are seeking objective left brain
factual information, as anything else would be suspect. Also it is important for students of this 2012 play to understand the objective dynamics
before they are introduced to the energetic and spiritual energies that are the true reality behind what we will experience.
One may however spend more time on the Internet and find many sites that proclaim astonishing things around 2012 that are simply impossible
for most people to believe. The thing is though that in everyone of these sites will lie grains of truth, mixed in with conclusions that were jumped
too. A true meta physician will balance logical and spiritual information with inherent intuition to achieve the truth. If you feel you are ready to
know this expanded truth of what 2012 really is, how it may affect you and your family and how to prepare from a common sense spiritual
standpoint then I will offer you what I have. I will tell you now, there is a very real line drawn in the sand and the outcome for you very much
depends of which side of this line you chose to stand on. One side will be very difficult indeed for those who find themselves stuck in the old
patterns of greed and power. The other side offers a liberation that you can not now imagine.
I will send you a PDF ecopy of this scenario that is essentially the result of my whole life of study in the metaphysical realm. It is simply
knowledge. Knowledge that you can use to be fully prepared for 2012 and be excited that its coming. Please reciprocate the energy exchange for
this information by making a small donation, and I will promptly provide you with your very own copy.
Sincerely, Tony Hanes
Ultimately Knowledge is power. Obviously you understand this as you are now surfing the web for information on 2012. By now you are sensing
that maybe no one has absolute answers, and I think you would be correct. Yet we do have much scientific fact which I have presented here on
my site. This indisputable knowledge sets the foundation for our logical left brain understanding. There is a more important part here however
that must be understood and told.
From all over the world some people are "intuiting" similar information from the knowledge bank of the universe. I myself have been a part of this
stream of knowledge, as I have developed my own intuition abilities through a lifetime of metaphysical studies. In researching thousands of hours
of factual scientific Mayan concepts, I have the ability to transcend this level and integrate the spiritual right brain phenomena that is a part of this
whole 2012 drama.
I have not included this information on this site however for a couple of reasons. First, I believe most people are seeking objective left brain
factual information, as anything else would be suspect. Also it is important for students of this 2012 play to understand the objective dynamics
before they are introduced to the energetic and spiritual energies that are the true reality behind what we will experience.
One may however spend more time on the Internet and find many sites that proclaim astonishing things around 2012 that are simply impossible
for most people to believe. The thing is though that in everyone of these sites will lie grains of truth, mixed in with conclusions that were jumped
too. A true meta physician will balance logical and spiritual information with inherent intuition to achieve the truth. If you feel you are ready to
know this expanded truth of what 2012 really is, how it may affect you and your family and how to prepare from a common sense spiritual
standpoint then I will offer you what I have. I will tell you now, there is a very real line drawn in the sand and the outcome for you very much
depends of which side of this line you chose to stand on. One side will be very difficult indeed for those who find themselves stuck in the old
patterns of greed and power. The other side offers a liberation that you can not now imagine.
I will send you a PDF ecopy of this scenario that is essentially the result of my whole life of study in the metaphysical realm. It is simply
knowledge. Knowledge that you can use to be fully prepared for 2012 and be excited that its coming. Please reciprocate the energy exchange for
this information by making a small donation, and I will promptly provide you with your very own copy.
Sincerely, Tony Hanes
I will send you a PDF e-copy of the spiritual transformation that is
2012, that is essentially the result of my whole life of study in the
metaphysical realm. It is simply knowledge. Knowledge that you
can use to be fully prepared for 2012 and be excited that its
coming. Please reciprocate the energy exchange for this
information by making a small donation, and I will promptly
provide you with your very own copy.
Sincerely, Tony Hanes
2012, that is essentially the result of my whole life of study in the
metaphysical realm. It is simply knowledge. Knowledge that you
can use to be fully prepared for 2012 and be excited that its
coming. Please reciprocate the energy exchange for this
information by making a small donation, and I will promptly
provide you with your very own copy.
Sincerely, Tony Hanes
Tony Hanes
Patent holding Inventor.
Published Author. Theologen,
Metaphysician, Ezines expert
Author.
Patent holding Inventor.
Published Author. Theologen,
Metaphysician, Ezines expert
Author.
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information given. Thanks very much!
Simply give what feels good to you. All
donations Guaranteed delivery. Keep
the donation UNDER $6.00 :)
Any Questions, Email tony@lightsprites.com
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