Ingredients:

  • 3 lbs fresh green beans, trimmed and washed
  • 4 cups filtered water

Instructions:

  1. Wash the green beans thoroughly in cold water. Trim the stem ends and the curly tails, then snap the beans into 1-inch to 2-inch pieces.
  2. Bring a large pot of water to a rolling boil. Add the trimmed beans and boil for exactly 5 minutes until they are a vivid, bright green. Drain immediately using a colander.
  3. While the beans are still steaming, pack them tightly into sterilized pint jars, leaving exactly 1 inch of headspace at the top.
  4. Pour boiling packing water over the beans, maintaining the 1-inch headspace. Use a bubble remover tool to release trapped air until the beans are settled.
  5. Wipe the jar rims clean with a damp cloth. Apply lids and rings until finger-tip tight.
  6. Place jars in a pressure canner and process at 11 lbs of pressure (adjust for altitude) for 25 minutes. Allow the canner to depressurize naturally.