Real-world examples of preparing and canning green beans: 3 easy examples anyone can follow

Let’s jump straight into the examples of preparing and canning green beans: 3 easy examples that cover the most common ways people actually preserve beans at home:

• Plain pressure-canned green beans (for everyday meals)
• Garlic dilly beans (a tangy, crunchy favorite)
• Seasoned “Sunday supper” green beans with onions and bacon flavor

These three are the best examples to learn with because they teach the core skills you’ll use for almost any green bean recipe: trimming, blanching (or not), packing jars, using a pressure canner safely, and adjusting flavors.

Before we get into the specific recipes, a quick but important note: green beans are a low-acid food. That means they must be pressure canned for safety unless you’re pickling them with enough vinegar. For science-backed guidance, always cross-check with tested recipes from the National Center for Home Food Preservation or your local extension service.

Example of classic plain pressure-canned green beans (pantry workhorse)

If you only try one of these, make it this one. Plain green beans are the base you can turn into casseroles, soups, skillet sides, and quick lunches.

This first example of preparing and canning green beans uses a raw pack, which means you put raw beans into hot jars and pour boiling water over them.

Step 1: Choose and prep your beans

You’ll get the best results if you:

• Pick beans that are young, tender, and firm. No bulging seeds, no limp pods.
• Rinse them well under cool running water.
• Snap or cut off both ends.
• Cut into pieces about 1–2 inches long.

A good rule of thumb: it takes about 1 pound of fresh beans to yield roughly 1 pint jar. So if you want 7 pints (a common pressure canner load), plan on 7–8 pounds of beans.

Step 2: Get jars and canner ready

Wash your jars, lids, and bands in hot soapy water. Rinse well.

• Keep jars hot until you’re ready to fill them. You can do this by placing them in a pot of hot (not boiling) water or using your dishwasher’s hot cycle.
• Heat clean water in a separate pot to a steady simmer; this will be your packing liquid.
• Add 2–3 inches of hot water to your pressure canner and start warming it over low heat.

Step 3: Pack the jars (raw pack)

For each pint jar, you may add salt if you like: about 1/2 teaspoon canning salt per pint, 1 teaspoon per quart. It’s for flavor only, not safety.

Pack the raw beans fairly tightly into hot jars, leaving 1 inch of headspace at the top.

Pour boiling water over the beans, still leaving that 1 inch of headspace. Use a nonmetallic spatula or bubble remover to release trapped air. Wipe the rims with a clean damp cloth, place lids on, and screw bands on fingertip-tight.

Step 4: Pressure can the beans

Follow your pressure canner’s manual closely, but the basic pattern (based on USDA recommendations) is:

• Lock the lid and vent steam for 10 minutes.
• Then bring the canner to pressure.

Processing times at 10 pounds pressure (for dial-gauge canners at 0–1,000 feet) are typically:

• Pints: 20 minutes
• Quarts: 25 minutes

Above 1,000 feet, you’ll increase the pressure or weight. Altitude matters for safe canning; check the USDA Complete Guide to Home Canning or your local extension office for exact adjustments.

Let the canner cool naturally. Do not force-cool it. When pressure returns to zero, wait a few more minutes, then open the lid away from your face. Remove jars, let them rest 12–24 hours, then check seals. Label and store.

This is the simplest of our examples of preparing and canning green beans: 3 easy examples, and it gives you jars you’ll reach for all year long.

Example of garlic dilly beans (pickled green beans with crunch)

Now let’s switch gears to a tangy, crunchy option. This example of preparing and canning green beans uses a vinegar brine, which means we can safely use a boiling water bath canner instead of a pressure canner.

Dilly beans are trendy again, thanks to the rise of charcuterie boards and snack plates. They show up on Instagram next to cured meats and fancy cheeses, and they’re often one of the first jars to disappear at parties.

Step 1: Prep beans for pickling

Choose straight, slender beans if you can—they pack more neatly in jars and stay crunchier.

• Rinse beans and trim ends.
• Leave them whole if they fit your jars, or cut them to just short of jar height so the lid will close easily.

Step 2: Mix your brine

In a pot, combine:

• 2 1/2 cups water
• 2 1/2 cups 5% acidity vinegar (white or apple cider)
• 1/4 cup pickling or canning salt

Bring to a boil, stirring to dissolve the salt.

Step 3: Flavor the jars

In each hot pint jar, add:

• 1–2 cloves garlic
• 1 head or 1 teaspoon dill seed (or more if you like it very dilly)
• Optional: 1/4 teaspoon red pepper flakes or a small hot pepper for heat

Pack beans upright in the jars, leaving 1/2 inch headspace.

Pour the hot brine over the beans, keeping that 1/2 inch headspace. Remove bubbles, wipe rims, and apply lids and bands.

Step 4: Boiling water bath canning

Place jars in a boiling water canner so they’re covered by at least 1–2 inches of water.

• Bring to a full rolling boil.
• Process pints for 10 minutes (adjusting for altitude per National Center for Home Food Preservation guidelines).

Cool, check seals, and store. Give them at least a week before opening so the flavors can develop.

This is one of the best examples of how you can turn basic beans into something that feels fancy with just vinegar, garlic, and dill.

Example of seasoned “Sunday supper” green beans in a jar

For the third of our examples of preparing and canning green beans: 3 easy examples, we’re building flavor right into the jar. Think of the green beans you’d slow-cook with onions and smoky notes, but preserved for busy nights.

Because we’re still working with low-acid green beans and savory add-ins, this one must be pressure canned. No shortcuts here.

Step 1: Prep beans and aromatics

Start just like the first recipe:

• Wash, trim, and cut beans into 1–2 inch pieces.

Then prep your flavor base:

• Thinly slice a sweet onion.
• Optionally, cook a few strips of bacon until crisp, then crumble. (The safest approach is to use a tested recipe that includes meats; if you want to include bacon or ham, follow a recipe from a trusted source like the USDA guide or your state extension. When in doubt, skip meat and add smoky flavor later with liquid smoke when you open the jar.)

Step 2: Par-cook for hot pack

For this example, we’ll use a hot pack to help the beans hold texture and absorb flavor.

• In a large pot, sauté onions in a bit of oil until softened.
• Add the green beans and enough water or low-sodium broth to cover.
• Simmer 5 minutes.

This preheats everything and reduces the amount of air in the jars, which can improve quality.

Step 3: Season and pack

Season the pot lightly with:

• 1–2 teaspoons canning salt (for the whole batch)
• Black pepper to taste
• Optional: a pinch of smoked paprika or a dash of liquid smoke (very little goes a long way)

Ladle hot beans and cooking liquid into hot jars, leaving 1 inch headspace. Remove bubbles, wipe rims, and apply lids and bands.

Step 4: Pressure can

Process just like the plain green beans:

• Pints: 20 minutes
• Quarts: 25 minutes

Again, check altitude adjustments in USDA or extension tables.

When you open a jar months later, you already have a seasoned side dish. Just reheat, taste, and adjust salt or add a bit of butter.

More real examples of how to use home-canned green beans

Now that we’ve covered these examples of preparing and canning green beans: 3 easy examples, let’s talk about how people actually use them. Here are several real examples that show up in everyday kitchens:

• Quick skillet side: Drain a jar of plain beans, sauté with garlic and olive oil, finish with lemon juice.
• Classic green bean casserole: Use home-canned beans instead of store-bought, adjusting baking time since they’re already cooked.
• Soup shortcut: Add a jar to vegetable beef soup or minestrone for extra fiber and color.
• Meal-prep bowls: Toss drained dilly beans into grain bowls for crunch and acidity.
• Holiday sides: Use your seasoned “Sunday supper” beans as the base for a Thanksgiving side; add toasted almonds or breadcrumbs on top.
• Snack boards: Serve dilly beans alongside cheese, cured meats, and pickles for an easy appetizer.

These examples include both everyday meals and special-occasion dishes, which is why green beans are such a popular choice for canning.

Safety notes and 2024–2025 trends in home canning

Since 2020, home canning has exploded in popularity, and that’s still true heading into 2025. With that surge, there’s also been a wave of unsafe advice floating around social media.

If you remember nothing else from these examples of preparing and canning green beans: 3 easy examples, remember this:

• Green beans must be pressure canned unless you are using a tested, vinegar-heavy pickling recipe.
• You cannot safely water-bath or “oven can” plain green beans.

For science-based safety information, rely on:

• The National Center for Home Food Preservation
• The USDA Complete Guide to Home Canning (linked via NCHFP)
• Your state’s Cooperative Extension Service

Botulism is rare, but it’s serious. If you ever want a refresher on foodborne illness, the CDC has a clear, up-to-date overview on botulism causes and prevention.

A few current trends you’ll see in 2024–2025:

• Small-batch canning: People are doing 3–4 jars at a time instead of marathon weekends. All three of our examples work beautifully in small batches.
• Low-sodium options: Many canners now skip added salt or reduce it, relying on herbs and spices instead. Salt is optional in these recipes unless you’re pickling.
• Induction-compatible canners: New pressure canners are being sold specifically for induction cooktops; always check your manufacturer’s instructions.

When you adapt any recipe you see online, make sure you’re not changing the core safety structure: the processing time, canner type, jar size, and acidity level.

FAQ: common questions about examples of preparing and canning green beans

What are some examples of safe ways to can green beans at home?

Safe examples of preparing and canning green beans: 3 easy examples include: plain pressure-canned beans (raw or hot pack), pickled dilly beans using a tested vinegar brine, and seasoned beans that still follow USDA pressure-canning times and jar sizes. All of these rely on either proper pressure canning for low-acid foods or a tested pickling recipe.

Can I add bacon or ham to my green beans before canning?

You can, but you need a tested recipe that includes meat, because fat and density change how heat moves through the jar. Look for an example of a tested meat-and-vegetable recipe from USDA or your extension service. If you can’t find one you like, the safer route is to can plain or simply seasoned beans, then add bacon or ham when you open the jar and reheat.

Do I have to use a pressure canner for plain green beans?

Yes. Plain green beans are low-acid and must be pressure canned. Water-bath canning is only safe for properly acidified foods (like pickles, jams, and some tomato recipes). The National Center for Home Food Preservation and USDA both list pressure canning as the only safe method for non-pickled beans.

Can I use an electric pressure cooker (like an Instant Pot) for canning green beans?

No. Electric pressure cookers are not approved for canning low-acid foods like green beans, because they may not reach or hold the right temperature throughout the jar. Use a dedicated, stovetop pressure canner that’s designed and tested for home canning.

How long do home-canned green beans last on the shelf?

For best quality, use home-canned green beans within about a year. They’re often safe longer if properly processed and stored in a cool, dark place, but texture and flavor decline over time. When in doubt, check lids, look for any off smells, and when something seems wrong, throw it out without tasting.

If you start with these three real-world examples of preparing and canning green beans: 3 easy examples, you’ll build the skills and confidence to riff on flavors while staying within safe canning guidelines. Line up a basket of beans, clear a little counter space, and you’ll be surprised how quickly those colorful jars start adding up.