When my kids were little, we used to have canned green beans regularly. After all, you just had to dump them in a pot, heat them, add a little salt and pepper, and they were done. As I learned more about food and nutrition, however, I became more interested in growing and canning my own food. Not only is it much cheaper and more healthy, but the process of canning green beans isn’t nearly as difficult as I thought–it’s much easier for me than learning how to grow green beans was!
When I can my own green beans, I often use the pressure canning method. Pressure canning uses higher temperatures and works faster than water bath canning, and it is ideal for canning any low-acid foods, such as when you are canning green beans. Green beans have a much lower acidity level than tomatoes do, for example, so the high temperature is needed to keep the germs and bacteria at bay.
While the process of canning green beans might feel a little clunky at first, once you practice canning green beans a time or two, it will quickly become second nature. Then, you will be able to store your beans properly so you can enjoy fresh green beans all winter long, without worrying about any added ingredients or the BPA in the lining of store-bought cans of green beans. You’ll still have plenty of time let over to pick out your flowers for Fall gardening, and there’s also the fact that canning green beans yourself gives you green beans that taste way better too!