Canning Italian Beans, Pint Jars
- Published on March 15 2011
- Written by David Blackburn (All Rights Reserved)
Italian beans are easy to can. We recommend blanching them for exactly 3 minutes before canning to help retain their color. When canning you may cut them into 1" pieces after blanching or place tightly pack them vertically into the jar as long as they don't extend beyond the headspace. Also see canning Italian beans in quart jars.
|7 Pints||8 Pints||9 Pints||10 Pints||11 Pints||12 Pints|
|Bottled Lemon Juice||1 tablespoon per pint (optional for colorfastness)|
|Canning Salt (Optional)||1/2 teaspoon per pint|
|Boiling water||About 3/4 cup per pint|
Yields will vary slightly.
- Use only perfect Italian beans.
- Wash and trim.
- Break off tough stems and wash again.
- If desired for colorfastness, blanch exactly 3 minutes and plunge into cold water.
- Add optional lemon juice and salt to each canning jar.
- Can Italian beans using raw pack method with 1" headspace and then add boiling water, maintaining 1" headspace.
- Process using a pressure canner for 25 minutes for pint jars at 11 pounds for a dial gauge or 10 pounds for a weighted gauge.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, place the jars on a towel, separated by 1" to cool.
- Labeling and Storing
- Pressure canner, Presto (Best Value)
- Pressure canner, All-American (Best Quality)
- Lifting tool
- Canning funnel
- Large stove-top pot
- *Jars and lids
- Clean Cloth Towels
- Paper towels
- *See manufacturer's instructions
These instructions are adapted from the United States Department of Agriculture's Complete Guide to Home Canning.
Introduction to a pressure canner, sometimes referred to as a pressure cooker.
At the end of this video you should understand how to can low acid foods how to home can vegetables and home canned soup.