Canning Green Beans
UT Extension Agent, Cathy Faust, shows how to cold pack can green beans so you can enjoy your garden all year. She starts by preparing her equipment including the pressure canner. Then she puts the beans in a hot jar and pours hot water over them. She leaves about one inch of headspace in the jar and adds a teaspoon of canning salt. Then she places the lid on the jar and screws the lid on fingertip tight. She puts the jars in the pressure canner and processes them. When the canner has cooled, and the pressure has returned to zero, she removes the canner lid and the jars. Cathy shows what a bad, spoiled jar of beans looks like.
You can download the UT Extension Canning Publication that Cathy References here (PB724).