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Canning Beans, Snap and Italian - Pieces, Green and Wax


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Beans, Snap and Italian - Pieces, Green and Wax

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.

Note: There are no safe options for canning these foods in a boiling water canner.

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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 in a pressure canner following the recommendations in Table 1 or Table 2 according to the type of canner being used. (There is no safe option for processing green beans in a boiling water canner.)

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



Canning Vegetables and Vegetable Products

Note: There are no safe options for canning these foods in a boiling water canner.

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.