Pressure Canning Green Beans

Green beans are one of my favorite home canned foods. Here’s a step by step
guide to canning green beans using the raw pack method (putting the beans in the
jar raw and filling with hot water)

1. Pick, rinse, and snap (and string if string variety) beans to bite sized pieces.
2. Check canning jars for any nicks or cracks, then wash in hot soapy water, rinse,
and set on a towel on the counter or table (a stable surface).
3. Fill jars with prepared beans within about ¾ to 1 inch from the top of the jar.
4. Add salt. Use ½ teaspoon salt for a pint jars and 1 teaspoon for quart jars.
5. Pour hot water over the beans to a 1 inch headspace.
6. Remove air bubbles and wipe rims clean.
7. Place lids on and screw bands down to fingertip tight.
8. Make sure rack and water (depth should be 2 to 3 inches of water) are inside
pressure canner and begin heating the water and load it with your jars of green
beans.
9. Check to make sure your vent pipe is clear.
10. Lock lid into place on pressure canner.
11. Allow to vent with steam for 10 minutes.
12. After 10 minutes place weighted pressure gauge on the vent pipe set to 10 pounds
of pressure (if you’re at altitudes above 1000 feet (300 meters) use 15 pounds
of pressure)
13. Once weighted gauge is jiggling and hissing, set timer for 20 minutes for pint jars
and 25 minutes for quarts.
14. Make sure weighted gauge is hissing/jiggling 1 to 4 times per minute.
15. When time is up, turn off heat and let canner cool and reduce pressure naturally.
16. When pressure is completely reduced, remove jars (they’ll be hot still, use a jar
lifter or good hot pads) to sit on a towel folded in thirds in a draft free area.
After 24 hours check that all jars have sealed, then remove bands, wipe down
jars, and store in the pantry!