I am part of the Amazon associates program. Affiliate links are used and I may make a small commission.
It’s that time of year again. Harvest time. And with harvest time comes preserving our harvest and canning season. Canning season is among us, and I am full steam ahead in my lived in kitchen. Thankfully I have my digital canner, which helps me small batch throughout the day as I tend to other things. The green beans have just started producing daily, but many are still blooming. So I am only getting about one pint jar per day. Which is totally fine, because I just prepare them and can them to enjoy on a later day. It only takes 15 minutes to run them through my digital canner, so one jar it is. And since I was already busy canning green beans in my kitchen, I decided to share just how easy it is with you. This is most definitely a beginner recipe. If you’re nervous about using a pressure canner, don’t be. Purchase one of the digital ones, and you’ll be good to go. I have many videos on my Tiktok sharing how to use one, and it comes with a pretty specific manual for how to properly use the canner.
Why A Digital Canner?
I have heard horror stories about the pressure canners you use on the stove. I didn’t want to risk it, and it seemed like a lot of work. I did some research and came upon digital canners. They can do both water bath and pressure canning, as well as pressure cook. This is NOT the same as an instant pot. Please don’t use those to can in. These have not been tested as a canner. Although the NESCO digital canner I use isn’t approved by the USDA, it has been tested by NESCO and a third party to be safe. The USDA just hasn’t spent the time or money to test these canners so they haven’t came to a consensus on them yet.
With a digital canner, you only need to stick around for the first 10 minutes or so while the canner is heating up. This is so you can set it in the correct mode, move the exhaust, or start the timer. Once running, you can go about your business as usual and it will shut down when it is done. This allows me to can and preserve all day long. I also can cook in small batches and can 4 quarts at a time, not having to worry about making a huge mess or needing a mass amount of vegetables. It is a GREAT option for the beginner canner. But also great for someone at the intermediate level like me.
They are super affordable. Right about $130 usually, they cost way less than the All American pressure canners, and they are basically a two for one. Because you can water bath and pressure can, there is no need to make space for your huge water bath canner anymore!
I had picked some fresh green beans this day straight from the garden. I brought them in and rinsed them off. Making sure the green beans were super clean, and then placing them in a bowl. I usually preserve my green beans in pint jars, because this is the perfect size for a meal for my husband and I. My kids don’t really eat green beans anyways. This recipe is super simple, and simply preserves the green beans. There are no spices. This way you can prepare the beans exactly how you want them when you go to heat them up out of the jar. We usually add bacon and chicken broth to ours when we heat the green beans up on the stovetop or skillet.
Once your green beans are washed, make sure to snap the ends off and snap them in half so they’re not too long. This is all the prep you’ll need to do to get started canning green beans.
Filling Your Jars
The last step is filling your jars up with water. Take boiling water and fill your jars up leaving 1″ headspace. Some canning funnels have the measurements on them, so if you need this, just make sure to purchase one that has that. The lines on the top of the canning jars are also good indicators. Two lines down is generally 1″ headspace. Proper headspace prevents siphoning and allows the gases to escape in the canning process.
You do not need to sterilize your jars by the way. Just make sure to wash them in hot, soapy water before using them, including the lids and rings. Place your lids on top of your jars, and tighten your rings just to fingertip tight. Don’t overtighten. This can cause a false seal, and it’s no fun to find rotten food. You can avoid this by not overtightening your lids. Fill your canner up with water to the 8 cup line marked on the inner side. Place your pints in your pressure canner. Like I said, we are using a digital pressure canner here. Once your jars are in, secure the lid, and make sure your exhaust is set to exhaust. Choose high, set your timer to 15 minutes, and press start. For pints of green beans, you will pressure can them for 15 minutes. If you are doing quarts, you will pressure can them for 20 minutes.
When your canner is done, it will beep. Do NOT try to open it right way. You need to let the pressure release naturally over the next 60-90 minutes. When the pressure has released from your pressure canner, the top will easily slide open. Use a jar lifter to lift your jars out and onto a towel. Let them cool for 24 hours before removing the rings and labeling. Store them in a dark, cool place. We have shelves in our cellar that make the perfect canning storage. But a cabinet in your kitchen with doors on it will do just fine.
When you’re ready to use the green beans, remove the lids and reheat on medium-low heat on your stovetop. We often add bacon and chicken broth to ours and cook in a skillet on the stove. Since the green beans are already cooked from canning, you are simply reheating them.
Canning Green Beans for Beginners
- 1 Pressure Canner
- Green Beans
- 1 tsp salt
- Boiling Water
- Start by washing and snapping your green beans
- Using a funnel, fill your jars with the green beans
- Add 1 tsp kosher salt to each pint jar of green beans
- Fill each jar with boiling water leaving 1" headspace
- Pressure can pint jars for 15 minutes