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Pressure Canned French Cut Green Beans

The best green beans that you can make and can yourself.
Prep Time6 hours
Active Time2 hours
Total Time8 hours

Equipment

  • 1 Pressure Canner
  • 1 Canning Kit Funnels, Canning Tongs, and Debubbler
  • 1 Green Bean Frencher
  • 2 Cases of Quart Jars You can use pints but get double the amount
  • All Bowls and Stock pots You will probably need every last one by the time this is all said and done

Materials

  • 1 bushel Green Beans

Instructions

  • Snap your green beans by snapping off the top and bottom. Then snap them into desired lengths. I tend to snap mine in 2in sections but it's not a big deal if they are longer or shorter
  • Rinse beans well. I usually have a big stock pot full of water and I just throw the beans into that as I snap
  • Once you are either done snapping or you have filled your first pot, drain the water. Now you will start frenching. If you are using the crank tool then make sure you've got a pot under it. Start feeding your green beans through it.
  • When you arms feel like jello from cranking, take a break and fill up your pressure canner with water to per manufacture instructions. Mine says 3qts.
    Get it on the stove to start boiling.
  • Next start filling your jars with green beans. I tend to pack my jars pretty full. Fill with room temperature water, wipe the rim with a vinegar rag and place a lid and ring on it. Tighten ring to finger tight.
    Set it off to the side
  • Once you have a full canner of jars, gently set the jars into the canner. If the water is already boiling you can secure your canning lid. Follow manufacture instructions on using your canner. Every single one is different.
  • Process for 20 minutes for pints and 25 for quarts at 10# of pressure. Adjust for altitude.
  • When processing is over allow canner to depressurize naturally. This could take a couple hours depending on your model so be prepared.
  • Once canner is cool and safe to open, bring your jars out and allow them to cool. Listen for the ping and check your seals the next morning. Anything that doesn't seal, put in the fridge and eat within a couple of days.