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Home > Canning > Canning Specifics
Canning Beans - Snap and Italian - Pieces, Green and Waxed
Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 30 pounds and yields 12 to 20
quarts--an average of 2 pounds per quart.
Quality: Select filled but tender, crisp pods. Remove and discard diseased and rusty pods.
Procedure: Wash beans and trim ends. Leave whole or cut or snap into 1-inch pieces.
Hot pack--Cover with boiling water; boil 5 minutes. Fill jars loosely, leaving 1-inch headspace.
Raw pack--Fill jars tightly with raw beans, leaving 1-inch headspace. Add 1 teaspoon of canning salt per quart to the jar, if desired. Add boiling water, leaving 1-inch headspace.
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used.
| Table 1. Recommended process time for Snap and Italian Beans in a dial-gauge pressure canner. |
|
Canner Pressure (PSI) at Altitudes of |
| Style of Pack |
Jar Size |
Process Time |
0 - 2,000 ft |
2,001 - 4,000 ft |
4,001 - 6,000 ft |
6,001 - 8,000 ft |
| Hot and Raw |
Pints |
20 min |
11 lb |
12 lb |
13 lb |
14 lb |
| Quarts |
25 |
11 |
12 |
13 |
14 |
| Table 2. Recommended process time for Snap and Italian Beans in a weighted-gauge pressure canner. |
|
Canner Pressure (PSI) at Altitudes of |
| Style of Pack |
Jar Size |
Process Time |
0 - 1,000 ft |
Above 1,000 ft |
| Hot and Raw |
Pints |
20 min |
10 lb |
15 lb |
| Quarts |
25 |
10 |
15 |
|
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