Do I have to add salt when canning beans?

Salt is optional. It’s added for flavor, not safety. If you’re watching your sodium intake or prefer to season later, you can skip the salt.

Can green beans be canned in a water bath canner?

Not unless they are pickled. Green beans are a low-acid food. This means they must be processed in a pressure canner to reach the temperatures necessary to kill botulism spores.

How long do home-canned green beans last?

For best quality, use within 12–18 months. Food should still be safe longer if properly sealed, but flavor and texture decline over time.

Can I add onions, bacon, or other flavorings to my jars?

Stick to canning beans plain. You can always season when you open the jar. Adding meats, dairy, or untested combinations changes the acidity and processing time, which could make the food unsafe.

How to Can Green Beans - Step by Step Instructions

How to Can Green Beans

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Safe home canning instructions for green or wax beans in pieces or whole.

Author: Laurie Neverman
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 7 quarts 1x

Ingredients

Fresh, tender green beans (about 1 pound per pint jar, 1 1/2 pounds per quart jar)
Canning salt (optional: 1/2 tsp per pint or 1 tsp per quart)
Boiling water to fill the jars

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Instructions

Prep the Beans. Wash beans thoroughly in cool water. Trim off the ends and cut into 1–2 inch pieces (or leave whole if you like French-style). Check for blemishes or overripe beans — tough pods don’t soften in the jar.
Prepare canning equipment, jars, and lids.
Pack the Jars. Pack raw beans tightly into jars, leaving 1 inch of headspace. Add ½ teaspoon salt per pint (1 teaspoon per quart) if desired. Cover beans with boiling water, leaving 1 inch of headspace.
Remove Air Bubbles & Seal. Slide a clean plastic or wooden utensil around the inside of each jar to release trapped air. Wipe rims with a damp cloth to make sure they’re clean. Place lids on jars and screw on bands until finger-tight.
Process in the Pressure Canner. Place jars on the rack inside your pressure canner with 2–3 inches of simmering water. Lock the lid and vent steam for 10 minutes. Process according to the chart below, adjusting for your altitude. Processing Times (Raw Pack): Pints: 20 minutes at 10 lbs pressure (dial-gauge) or 11 lbs (weighted-gauge), Quarts: 25 minutes at same pressures
Cool & Check Seals. Turn off the heat and let the canner cool naturally to zero pressure. Don’t force it. Wait 10 more minutes before opening the lid away from your face. Remove jars and set them on a towel, undisturbed, for 12–24 hours. Check lids — they should be concave and not flex when pressed.
Label & Store. Mark the date on each jar lid or add a label. Store jars in a cool, dark place (50–70°F is best). For top quality, use within 12–18 months. If a jar doesn’t seal, refrigerate and use within a few days, or reprocess within 24 hours using a new lid.

Find it online: https://commonsensehome.com/how-to-can-green-beans/