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Easy Shelf-Stable Pressure Canner Green Beans with Garlic Recipe

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A straightforward and reliable recipe for preserving fresh green beans with garlic using a pressure canner, resulting in shelf-stable, crunchy, and flavorful beans perfect for pantry stocking.

Ingredients

Scale
  • 4 pounds fresh green beans, washed and trimmed
  • 8–10 large garlic cloves, peeled
  • 2 tablespoons canning salt
  • Water (enough to fill jars and make the brine)
  • Optional: a few sprigs of fresh dill or a pinch of red pepper flakes

Instructions

  1. Wash jars, lids, and rings in hot soapy water. Rinse well and keep jars warm in simmering water to avoid cracking when filling.
  2. Snap off the ends and rinse green beans thoroughly. Cut into 2-inch pieces if desired.
  3. Peel 8-10 large garlic cloves.
  4. Blanch green beans by boiling them for 3 minutes, then immediately transfer to ice water to stop cooking (optional but recommended).
  5. Using a jar funnel, pack green beans vertically into hot jars, leaving about 1 inch headspace. Tuck 2-3 garlic cloves into each jar evenly.
  6. Sprinkle 1/2 teaspoon canning salt per pint or 1 teaspoon per quart jar.
  7. Pour boiling water over beans, maintaining 1 inch headspace. Remove air bubbles by running a non-metallic spatula around the jar sides.
  8. Wipe jar rims with a damp cloth. Place lids and screw on bands fingertip tight.
  9. Place jars in the pressure canner with 2-3 inches of water. Close lid and vent steam for 10 minutes.
  10. Process at 10 pounds pressure for 25 minutes for pints or 30 minutes for quarts (adjust pressure if above 1,000 feet elevation).
  11. Turn off heat and let pressure drop naturally. Remove jars carefully and place on a towel to cool undisturbed for 12-24 hours.
  12. Check seals before storing in a cool, dark place.

Notes

Blanching green beans before canning helps keep them crisp. Use fresh, firm beans for best results. Adjust garlic amount to taste but avoid overpowering. Follow pressure and time exactly for food safety. Label jars with date and garlic intensity. Store sealed jars in a cool, dark place up to one year. Refrigerate after opening and consume within 5 days.

Nutrition

Keywords: green beans, pressure canning, shelf-stable, garlic, canning salt, preserved vegetables, pantry staple, easy canning recipe

Find it online: https://ariaappetite.com/easy-shelf-stable-pressure-canner-green-beans-with-garlic-recipe/