Canning Green Beans for 7 Quart Jars

Instructions:

1. Rinse the green beans thoroughly in cold water, snap off the stem ends, and slice the beans into 1-inch (2.5 cm) pieces.
2. Sterilize the canning jars in boiling water or a dishwasher to ensure no contaminants interfere with the seal.
3. Pack the cleaned beans tightly into each jar, leaving ½ inch (1.3 cm) of headspace. (Optional: For a hot pack, boil beans for 5 minutes before packing).
4. Add 1 tsp (6 g) of canning salt to each jar and fill the remainder of the jar with water, maintaining the ½ inch (1.3 cm) of headspace.
5. Run a bubble remover tool around the inside of the jar to release trapped air pockets and wipe the rims clean with a damp cloth.
6. Place the jars on the rack inside the pressure canner and add 2-3 inches of water to the bottom of the canner.
7. Lock the lid, bring to a boil, and let steam vent from the pipe for 10 minutes before processing under pressure.