Homegrown and Preserved Green Beans
- 10 minutes ago
- 5 min read
The Original Snap Chat
Snap green beans—many people have fond memories of sitting around a bowl, snapping green beans together. I recently saw a meme with a picture of a woman sitting with a bowl in her lap, surrounded by children snapping green beans. The caption said, “The original Snap Chat.” It made me smile because it brought back so many memories of my own childhood.
If you want to learn how to preserve homegrown fresh green beans—or even fresh green beans from the store—this recipe is for you. If you enjoy the satisfaction of knowing exactly how your food was processed and preserved, this recipe is for you. If you're looking for a low FODMAP vegetable option, this recipe is for you. And if you want a simple vegetable side dish that can be ready in just five minutes, this recipe is definitely for you.
Growing up, my parents' vegetable garden always included green beans. I remember many hot summer days spent picking them, followed by the equally important task of snapping them. After that, my mom would pressure-can the beans so we could enjoy them throughout the winter.
On busy nights, it was so easy to open a jar, pour the green beans into a pot, and warm them on the stove for a vegetable side dish ready in just a few minutes. One of my favorite ways to use them was in Green Bean Casserole.
There is something especially satisfying about opening a jar of green beans in the middle of winter and enjoying food that you picked and preserved yourself. Whether you're continuing a family tradition, learning to preserve food for the first time, or simply looking for an easy, low FODMAP vegetable to keep on hand, these home-canned green beans are a simple and practical addition to your pantry.
Fresh vs. Frozen vs. Canned
Fresh
I have found over the last few years that I really enjoy fresh green beans. I have had them roasted and pan fried. Sometimes with bacon and sometimes with butter and lemon. They are delicious. If the beans are picked and prepared quickly, you will get more nutrients. If they have been picked, and then shipped to a store and then sit on the shelf at the store for a while, the nutrients decrease.
Frozen
I have not cooked with frozen green beans a whole lot. I’ve had some in a stir fry a few times but that’s about it. The quality seemed good. Frozen vegetables are some of the most nutrient dense vegetables because they are picked and frozen quickly, preserving the nutrients. Another plus to using frozen vegetables is the ease of use. Just pull them out of the freezer and throw them into whatever dish you are making. Or steam them and top with butter and some seasonings. There are many options here.
Canned
A word about canned green beans. I’m afraid the word “canned green beans” brings negative feelings to many people. Many imagine a metallic green mush that they were forced to eat as children. But trust me, this recipe is different. This recipe cooks the green beans so they are soft – but not mush, and the flavor is mild with a hint of saltiness that makes it so there is no need to add salt after opening the bottle. Some of the nutrients found in fresh green beans are decreased during the canning process, but it helps if you don’t drain the canned green beans when preparing them.
How to Preserve Green Beans
Ingredients:
4 ½ -7 ½ pounds of green beans
This vegetable contains many vitamins, minerals and a bit of fiber. It is also low in FODMAPs!
Salt
This ingredient isn’t necessary for preserving green beans. However, it does help preserve the texture of the beans by preserving some firmness. It also adds flavor. If you are one who is avoiding salt, it’s no problem to leave it out completely – but the texture and flavor will not be the same.
Equipment:
- Pressure canner
- Canning seals and rings
- Canning funnel
- Jar lifter
- Quart Mason Jars
- Ladle
How to Pressure Can Green Beans
Before you begin, make sure you are following current, tested pressure-canning recommendations for your altitude, jar size, and canner.
1. Wash and prepare the green beans
Begin by thoroughly washing the fresh green beans. Snap or cut off the stem and blossom ends. Then snap the beans into 1- to 2-inch pieces, depending on your preference.
2. Prepare your jars and canner
Wash and sanitize your mason jars and lids. Keep the jars clean and warm while you prepare the beans.
Fill your pressure canner with 2 to 3 inches of water. If you have hard water, you may add a small splash of vinegar to the canner water to help reduce mineral deposits on the outside of the jars. Begin warming the water while you fill the jars.
Bring a separate pot of clean water to a boil. This hot water will be added to the jars before processing.
3. Pack the jars
Place a canning funnel into a clean mason jar and fill the jar with the prepared green beans. Leave 1 inch of headspace at the top of each jar.
Add 1 teaspoon of plain salt to each quart jar. Salt is optional and is added for flavor rather than preservation.
4. Add hot water and seal the jars
Carefully ladle boiling water over the green beans, making sure the beans are completely covered while still leaving 1 inch of headspace.
Remove any trapped air bubbles using a headspace tool or similar tool. Wipe the rim of each jar with a clean, damp cloth to ensure there is no food or residue that could interfere with sealing.
Place the lid on each jar and secure the ring until it is finger tight. Avoid overtightening the rings.
5. Process the green beans in a pressure canner
Using a jar lifter, carefully place the filled jars into the pressure canner. Secure the canner lid.
Vent and bring the canner to pressure as directed by your specific pressure canner. Once the appropriate pressure has been reached, adjust the heat as needed to maintain a steady pressure for the entire processing time.
Process for 25 minutes at the recommended pressure for your altitude.
6. Allow the canner to depressurize naturally
When the processing time is complete, turn off the heat and allow the pressure canner to depressurize naturally. Do not try to speed up the cooling process.
Once the canner has completely depressurized, carefully remove the lid. Allow the jars to sit in the canner for about 5 to 10 minutes before removing them.
7. Cool and check the seals
Using a jar lifter, carefully remove the jars and place them upright on a towel.
Allow the jars to rest undisturbed for at least 12 hours. Then check each seal by pressing gently on the center of the lid. A properly sealed lid should not flex or pop.
Label your jars with the contents and date, and store them in a cool, dry, dark place until you are ready to enjoy your green beans.
Because home-canning recommendations can change, always check a current, reliable extension agency or other tested canning resource for the latest safety guidelines before preserving food at home.
FAQ – Frequently Asked Question
Do I have to add salt to green beans?
No, salt is added to preserve the texture of the green beans and adds flavor. But it is not needed for food safety.
How long can I store home-canned green beans?
The quality and nutrients are best for up to one year. After that, the quality of the taste and texture decreases as well as the quality of the nutrients. Technically, home-canned green beans are preserved indefinitely if the jar remains properly sealed.
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