16 Steps to Canning Green Beans

Step 12, Pressure Cooking

The label on the pressure gauge, sealed behind the glass of the gauge says, "Read Instructions before using." Good advice! Put about 2 inches of water in the canner. Fill cooker with jars, set lid and seal top of cooker. Apply heat until steam comes out the vent in a steady stream. At that point put the weighted cap on. When the pressure reaches 10 pounds reduce heat to keep it at 10 pounds. For green beans give 20 minutes for pints and 25 minutes for quarts. If your altitude exceeds 1000 feet you must adjust for that. It is simply not safe to water bath or steam can green beans. You won't die every time but it takes only once and a rather unpleasant death. It is very important not to hasten the cooling of the pressure canner. Using cold water on the canner bring rather unpleasant results.