How to Can Green Beans
Fresh green beans preserved by pressure canning.
The Short Answer
Green beans must be pressure canned. Process pints for 20 minutes and quarts for 25 minutes at 10 PSI. They cannot be safely water bath canned.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Pressure Canning Green Beans
Raw pack or hot pack. Pack tightly, cover with boiling water.
Headspace: 1 inch
Step-by-Step: Canning Green Beans
- Wash and snap off ends.
- Cut into 1-inch pieces or leave whole.
- Raw pack: pack tightly, cover with boiling water.
- Hot pack: boil 5 minutes, pack with cooking liquid.
- Leave 1-inch headspace. Add salt if desired.
- Remove air bubbles, wipe rims, apply lids.
The 'can I water bath green beans' question comes up constantly. The answer is always no. A pressure canner reaches 240 degrees F; a water bath only reaches 212 degrees F. That 28-degree difference is the difference between safe food and botulism risk.
Safety Notes
Important: Green beans are low-acid and MUST be pressure canned. Water bath canning does not reach temperatures high enough to destroy Clostridium botulinum spores.
The Bottom Line
Green Beans must be pressure canned (low-acid food). Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
No. Green beans are low-acid and must be pressure canned. There is no safe way to water bath can them.
Pints for 20 minutes, quarts for 25 minutes at 10 PSI (weighted gauge) or 11 PSI (dial gauge).