26+ Delicious Green Bean Canning Recipes for All Skill Levels

Green beans are one of the most versatile vegetables, offering a wealth of opportunities for preserving their fresh, crisp goodness year-round.

Canning green beans allows you to enjoy their vibrant flavor long after the harvest season ends.

Whether you love them spicy, tangy, sweet, or savory, there’s a recipe for every palate. In this blog post, we’ve rounded up 26+ green bean canning recipes to inspire your next canning adventure.

From classic pickled beans to unique flavor combinations like honey mustard or spicy sriracha, you’ll find something to suit every taste and occasion.

Get ready to stock your pantry with a variety of green bean delights that will elevate your meals and make sure you always have a jar of flavor-packed beans on hand!

26+ Delicious Green Bean Canning Recipes for All Skill Levels

Canning green beans isn’t just about preserving a vegetable; it’s about infusing your pantry with a variety of flavors that can add depth and excitement to your meals.

Whether you’re a seasoned canner or just starting, the 26+ green bean canning recipes we’ve shared here offer an incredible range of flavors and textures to explore.

From the tangy bite of dill and garlic to the sweet and spicy kick of sriracha, each recipe offers a new twist on this beloved vegetable. So, gather your ingredients, prepare your jars, and get canning—there’s a green bean recipe to suit every season and every meal. Happy canning!

Classic Home-Canned Green Beans

There’s something nostalgic and comforting about classic home-canned green beans. This simple, salt-brined method is the same one passed down through generations, allowing you to enjoy garden-fresh flavor all year long. It’s ideal for preserving large batches of beans from your summer harvest and is a great starter recipe for beginners new to pressure canning.

Ingredients:

• 8 lbs fresh green beans, washed and trimmed
• 4 tsp canning salt (1/2 tsp per pint jar or 1 tsp per quart jar)
• Water (for blanching and filling jars)

Equipment:

• Pressure canner
• Canning jars (pints or quarts), lids, and bands
• Jar lifter and canning funnel

Instructions:

1. Prepare the Beans: Wash and trim the green beans to remove ends. Cut them into 1- to 2-inch pieces if desired.
2. Blanch (Optional): Blanch beans in boiling water for 5 minutes to maintain color and texture, then drain.
3. Pack the Jars: Add 1/2 tsp salt to each pint jar (or 1 tsp for quarts). Pack beans tightly into hot, sterilized jars, leaving 1 inch of headspace.
4. Add Boiling Water: Pour boiling water over beans, maintaining 1-inch headspace. Remove air bubbles and adjust headspace as needed.
5. Seal the Jars: Wipe rims, apply lids and bands finger-tight.
6. Process in Pressure Canner: Process at 10 PSI for 20 minutes (pints) or 25 minutes (quarts) — adjust for altitude.
7. Cool and Store: Let jars cool 12-24 hours. Check seals before storing in a cool, dark place.

This timeless recipe captures the simplicity and satisfaction of traditional food preservation. The result is a pantry staple that’s flavorful, wholesome, and ready for soups, casseroles, or a quick side dish. Once you master this basic method, it becomes a trusted favorite for every harvest season.

Spicy Pickled Green Beans

If you love bold, zesty flavors, spicy pickled green beans are a must-try. Perfectly crisp and tangy with a kick of heat, these beans are fantastic on charcuterie boards, as cocktail garnishes (hello, Bloody Mary!), or as a snack straight from the jar. This water bath canning method is quick and delivers flavor-packed results.

Ingredients (makes about 4 pint jars):

• 2 lbs green beans, washed and trimmed
• 2 1/2 cups white vinegar
• 2 1/2 cups water
• 1/4 cup pickling salt
• 4 cloves garlic
• 4 tsp dill seed
• 4 tsp crushed red pepper flakes
• 4 small dried chili peppers (optional)

Equipment:

• Water bath canner
• 4 pint jars, lids, and bands
• Canning funnel and jar lifter

Instructions:

1. Sterilize Jars: Boil jars and lids for 10 minutes. Keep warm until ready to use.
2. Make the Brine: Combine vinegar, water, and pickling salt in a saucepan. Bring to a boil, stirring to dissolve salt.
3. Pack the Jars: Place 1 garlic clove, 1 tsp dill seed, 1 tsp red pepper flakes, and 1 chili (optional) into each jar. Pack beans vertically and tightly.
4. Fill with Brine: Pour hot brine over beans, leaving 1/2 inch headspace. Remove bubbles and adjust brine if necessary.
5. Seal the Jars: Wipe rims, apply lids and bands.
6. Process: Process in a boiling water bath for 10 minutes (adjust for altitude).
7. Cool and Store: Let sit undisturbed for 12-24 hours. Store in a cool, dark place for at least 2 weeks before eating for best flavor.

These spicy pickled green beans bring vibrancy and a little heat to any dish. They’re crunchy, flavorful, and addictive — a great way to turn excess beans into gourmet delights. Once you’ve tried them, you’ll never look at green beans the same way again.

Garlic-Dill Canned Green Beans

Garlic and dill add a fragrant twist to your canned green beans, making them irresistibly savory and herbaceous. This pressure-canned recipe infuses the beans with robust flavor, perfect for enhancing everyday meals. It’s a clever way to elevate your preserved produce with a touch of gourmet flair while maintaining long-term storage safety.

Ingredients (for 7 pint jars):

• 7 lbs green beans, trimmed
• 7 cloves garlic (1 per jar)
• 7 tsp dried dill or 14 fresh dill sprigs
• 7 tsp canning salt (1 tsp per jar)
• Water for filling jars

Equipment:

• Pressure canner
• Pint jars, lids, and bands
• Jar lifter, canning funnel

Instructions:

1. Prepare Beans: Wash, trim, and cut beans into 1- to 2-inch pieces.
2. Blanch (Optional): Boil beans for 5 minutes, then drain.
3. Pack Jars: Into each hot, sterilized jar, add 1 garlic clove, 1 tsp salt, and 1 tsp dried dill (or 2 sprigs fresh). Pack beans tightly, leaving 1-inch headspace.
4. Add Water: Pour boiling water into jars, covering beans and maintaining 1-inch headspace. Remove air bubbles and adjust if needed.
5. Seal and Process: Wipe rims, secure lids and bands. Process in a pressure canner at 10 PSI for 20 minutes (adjust for altitude).
6. Cool and Store: Allow jars to rest 12-24 hours. Check for seals and store for up to a year.

This garlic-dill green bean recipe strikes a perfect balance between freshness and flavor. With each bite, you get a taste of garden-grown beans elevated by savory aromatics. It’s a reliable go-to for anyone who wants a canned vegetable with a bit more character and culinary appeal.

Lemon-Pepper Green Beans

If you’re craving something light and citrusy with just the right amount of kick, lemon-pepper green beans are the answer. This recipe brings a refreshing twist to traditional canned beans by adding bright lemon zest and freshly cracked pepper for depth. It’s a flavor-forward preservation method that shines in salads, pasta dishes, or served chilled as a side.

Ingredients (for 6 pint jars):

• 6 lbs green beans, trimmed
• 6 tsp canning salt (1 tsp per jar)
• Zest of 2 lemons
• 2 tsp freshly ground black pepper (or to taste)
• 6 cups water
• 6 cups white vinegar
• 1/4 cup sugar (optional, for balance)

Equipment:

• Water bath canner
• 6 pint jars, lids, bands
• Funnel, jar lifter

Instructions:

1. Prepare Beans: Wash and trim beans. Cut to desired length.
2. Sterilize Jars: Boil jars and lids. Keep warm.
3. Make the Brine: Combine water, vinegar, sugar (if using), and lemon zest in a pot. Bring to a boil.
4. Pack Jars: Add 1 tsp salt and 1/3 tsp cracked pepper to each jar. Tightly pack beans.
5. Add Brine: Pour hot brine over beans, leaving 1/2 inch headspace. Remove air bubbles.
6. Seal and Process: Wipe rims, apply lids and bands. Process in a boiling water bath for 10 minutes (adjust for altitude).
7. Cool and Store: Let jars rest 12-24 hours. Store in a cool, dark place.

These lemon-pepper green beans offer a bright, zesty alternative to traditional recipes. Their citrusy zing makes them incredibly versatile, ideal for enhancing a wide variety of dishes. Once you try them, they might just become your new favorite pantry pick.

Southern-Style Seasoned Green Beans

This hearty Southern-style green bean canning recipe is rich in flavor and comfort. Infused with savory onion, smoky spices, and just a hint of garlic, these beans are like a shortcut to a home-cooked side dish. Pressure canning locks in those deep, seasoned flavors and makes it easy to pop open a jar whenever you need that Southern flair.

Ingredients (for 7 pint jars):

• 7 lbs fresh green beans, trimmed
• 1 medium onion, thinly sliced
• 7 tsp canning salt (1 tsp per jar)
• 7 garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• Water for jars

Equipment:

• Pressure canner
• 7 pint jars, lids, bands
• Jar lifter, funnel

Instructions:

1. Prep Beans: Wash, trim, and cut green beans.
2. Blanch (Optional): Blanch beans for 5 minutes, then drain.
3. Fill Jars: Into each hot jar, add 1 garlic clove, a few onion slices, 1 tsp salt, a pinch of paprika and pepper. Pack beans tightly.
4. Add Water: Fill with boiling water, leaving 1 inch headspace. Remove air bubbles.
5. Seal and Process: Wipe rims, seal jars, and process in a pressure canner at 10 PSI for 20 minutes.
6. Cool and Store: Let jars cool undisturbed for 12-24 hours. Label and store.

Southern-style green beans are comfort in a jar. They make a satisfying addition to any meal and require little more than reheating. The blend of seasoning and aromatics brings depth to the beans without overpowering their natural flavor — a true taste of home-style cooking preserved for later.

Sweet and Tangy Bread & Butter Green Beans

Inspired by the classic bread and butter pickles, this green bean variation is sweet, tangy, and packed with flavor. Perfect for those who love a little sugar with their spice, these beans are great in sandwiches, on burgers, or as a sweet-savory side. The pickling brine is rich in vinegar, sugar, mustard seed, and turmeric — making these beans a vibrant, flavorful treat.

Ingredients (for 5 pint jars):

• 2 1/2 lbs green beans, trimmed
• 1 1/2 cups white vinegar
• 1 1/2 cups sugar
• 1/2 cup water
• 2 tbsp mustard seeds
• 1 tsp celery seed
• 1/2 tsp turmeric
• 1 small onion, thinly sliced
• 1/2 tsp crushed red pepper (optional)

Equipment:

• Water bath canner
• 5 pint jars, lids, and bands
• Jar lifter, funnel

Instructions:

1. Prep Beans: Wash and trim the ends. Cut into desired lengths.
2. Blanch: Boil beans for 3 minutes and place in cold water immediately.
3. Make the Brine: In a saucepan, combine vinegar, sugar, water, spices, onion, and red pepper. Bring to a boil.
4. Pack Jars: Fill jars with beans and onion slices, leaving 1/2 inch headspace.
5. Add Brine: Pour hot brine over beans. Remove bubbles and adjust headspace.
6. Seal and Process: Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
7. Cool and Store: Let jars cool 12-24 hours. Store in a cool, dark place for at least a week before eating.

Bread & butter green beans are a creative twist on a beloved pickle flavor, offering that signature sweet-tangy crunch with a green bean snap. They’re the perfect fusion of familiar and fresh, ideal for impressing guests or enjoying solo as a quick treat. This recipe is sure to become a canning classic in your collection.

Herbed Vinegar Green Beans

For those who love a more herbal, aromatic touch to their preserved beans, this herbed vinegar recipe is a great way to add an extra layer of flavor to your canned goods. The combination of rosemary, thyme, and bay leaves infuses the beans with a subtle yet aromatic quality, making them perfect as a side dish, salad topping, or snack.

Ingredients (for 8 pint jars):

• 8 lbs fresh green beans, trimmed
• 8 tsp canning salt (1 tsp per jar)
• 2 sprigs rosemary
• 2 sprigs thyme
• 4 bay leaves
• 8 cloves garlic, peeled
• 8 cups water
• 8 cups white vinegar

Equipment:

• Pressure canner
• 8 pint jars, lids, and bands
• Canning funnel, jar lifter

Instructions:

1. Prepare Beans: Wash and trim green beans to your preferred length.
2. Sterilize Jars: Boil jars and lids. Keep warm.
3. Pack the Jars: In each jar, place 1 garlic clove, 1 sprig rosemary, 1 sprig thyme, and 1 bay leaf. Pack beans tightly, leaving 1-inch headspace.
4. Make the Brine: In a pot, combine water and vinegar, bring to a boil, and pour over the beans in the jars, leaving 1-inch headspace. Remove air bubbles.
5. Seal and Process: Wipe rims, seal jars with lids and bands. Process in a pressure canner at 10 PSI for 20 minutes (pints).
6. Cool and Store: Let jars cool for 12-24 hours. Store in a cool, dark place.

Herbed vinegar green beans offer a more sophisticated flavor with their herbal undertones, ideal for those who prefer something more savory and aromatic. They’re a great addition to a variety of dishes or can be enjoyed as a standalone snack, providing a burst of flavor any time of year.

Mustard-Dill Green Beans

If you’re a fan of tangy mustard and dill pickles, this mustard-dill green bean recipe is a must-try! The spicy mustard seeds and aromatic dill work together to create a bold, zesty flavor that adds a punch to your preserved vegetables. These beans are perfect for snacking, garnishing dishes, or adding a tangy element to salads and sandwiches.

Ingredients (for 6 pint jars):

• 6 lbs green beans, trimmed
• 6 tsp canning salt (1 tsp per jar)
• 2 tbsp mustard seeds
• 2 tsp dill seeds
• 6 cloves garlic, peeled
• 6 cups water
• 6 cups white vinegar

Equipment:

• Pressure canner
• 6 pint jars, lids, and bands
• Canning funnel, jar lifter

Instructions:

1. Prep Beans: Wash and trim the green beans.
2. Sterilize Jars: Boil jars and lids. Keep them warm.
3. Pack Jars: Place 1 garlic clove, 1 tsp mustard seeds, and 1 tsp dill seeds into each jar. Pack beans tightly, leaving 1-inch headspace.
4. Make the Brine: In a saucepan, combine water and vinegar, bring to a boil. Pour the hot brine over the beans, maintaining the 1-inch headspace. Remove air bubbles.
5. Seal and Process: Wipe rims, apply lids and bands, and process in a pressure canner at 10 PSI for 20 minutes (pints).
6. Cool and Store: Allow jars to cool completely, check seals, and store in a cool, dark place.

Mustard-dill green beans bring a bold flavor combination to your pantry. The tangy mustard seeds and fragrant dill create a distinctive and savory pickled green bean that is perfect for those who love a bit of zing in their preserved vegetables. These beans will brighten up any meal with their sharp, zesty taste.

Maple-Balsamic Green Beans

For a more unique twist on the classic pickled green bean, the maple-balsamic recipe brings a rich, sweet, and tangy depth of flavor that is both unexpected and delightful. The sweetness of the maple syrup balances perfectly with the acidity of balsamic vinegar, creating a deliciously complex brine that is perfect for topping salads, pairing with roasted meats, or simply enjoying on its own.

Ingredients (for 5 pint jars):

• 5 lbs fresh green beans, trimmed
• 5 tsp canning salt (1 tsp per jar)
• 1/4 cup maple syrup
• 1 1/2 cups balsamic vinegar
• 3 cups water
• 5 cloves garlic, peeled

Equipment:

• Pressure canner
• 5 pint jars, lids, and bands
• Funnel, jar lifter

Instructions:

1. Prepare Beans: Wash, trim, and cut green beans to desired lengths.
2. Sterilize Jars: Boil jars and lids for 10 minutes to sterilize.
3. Pack Jars: Place 1 garlic clove into each jar and pack beans tightly.
4. Make the Brine: In a saucepan, combine maple syrup, balsamic vinegar, and water. Bring to a boil, stirring to dissolve the maple syrup.
5. Add the Brine: Pour hot brine over beans, leaving 1-inch headspace. Remove air bubbles.
6. Seal and Process: Wipe rims, seal jars with lids and bands. Process in a pressure canner at 10 PSI for 20 minutes (pints).
7. Cool and Store: Let jars cool for 12-24 hours. Store in a cool, dark place.

Maple-balsamic green beans offer a uniquely sweet and tangy flavor profile that’s hard to resist. The maple syrup’s natural sweetness complements the balsamic’s richness, making these beans a fantastic gourmet treat that can stand out on any table. They’re perfect for those looking for a novel twist on traditional preserved beans.

These recipes add a bit more variety to your green bean canning collection, each one offering its own distinctive flavor. Let me know if you need more or if you’d like help converting these into printable formats!

Garlic-Parmesan Canned Green Beans

If you love the savory combination of garlic and Parmesan cheese, this canned green bean recipe will elevate your pantry staples. Infused with rich garlic and a touch of nutty Parmesan, these beans are a perfect accompaniment to roasted meats, pasta dishes, or served as a flavorful snack on their own. This recipe delivers a savory, umami-packed result that’s sure to become a family favorite.

Ingredients (for 6 pint jars):

• 6 lbs fresh green beans, trimmed
• 6 cloves garlic, peeled
• 6 tsp canning salt (1 tsp per jar)
• 3 tbsp grated Parmesan cheese
• 8 cups water
• 8 cups white vinegar

Equipment:

• Pressure canner
• 6 pint jars, lids, and bands
• Canning funnel, jar lifter

Instructions:

1. Prepare Beans: Wash and trim green beans to your preferred length.
2. Sterilize Jars: Boil jars and lids. Keep warm.
3. Pack Jars: In each jar, add 1 garlic clove, 1 tsp salt, and 1 tbsp of grated Parmesan. Pack the beans tightly, leaving 1-inch headspace.
4. Make the Brine: In a large pot, combine water and vinegar. Bring to a boil, then pour the brine over the beans in the jars, maintaining 1-inch headspace. Remove air bubbles.
5. Seal and Process: Wipe rims, apply lids and bands, and process in a pressure canner at 10 PSI for 20 minutes (pints).
6. Cool and Store: Let jars cool for 12-24 hours. Check seals and store in a cool, dark place.

Garlic-Parmesan canned green beans are a savory treat that brings a rich, umami flavor to your preserved vegetables. The garlic infuses the beans with depth, while the Parmesan adds a salty, nutty layer that is simply irresistible. These beans make a great addition to any meal, whether served as a side or incorporated into recipes that need a punch of flavor.

Curry-Spiced Green Beans

For those who enjoy a hint of spice and warmth in their canned foods, curry-spiced green beans bring an exotic twist to your pantry. The aromatic spices, such as cumin, coriander, and turmeric, complement the green beans beautifully, making them perfect for a variety of dishes, from curries to salads, or even as a zesty side dish on their own. This recipe offers a bold, flavorful punch that will impress anyone who loves curry flavors.

Ingredients (for 7 pint jars):

• 7 lbs green beans, trimmed
• 7 tsp canning salt (1 tsp per jar)
• 2 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 7 cloves garlic, peeled
• 7 cups water
• 7 cups white vinegar

Equipment:

• Pressure canner
• 7 pint jars, lids, and bands
• Canning funnel, jar lifter

Instructions:

1. Prepare Beans: Wash and trim the beans.
2. Sterilize Jars: Boil jars and lids. Keep them warm.
3. Pack Jars: Place 1 garlic clove and 1 tsp salt in each jar. Pack the beans tightly, leaving 1-inch headspace.
4. Make the Brine: In a pot, combine water, vinegar, curry powder, cumin, coriander, and turmeric. Bring to a boil and pour over beans in the jars, maintaining 1-inch headspace. Remove air bubbles.
5. Seal and Process: Wipe rims, apply lids and bands, and process in a pressure canner at 10 PSI for 20 minutes (pints).
6. Cool and Store: Let jars cool for 12-24 hours. Store in a cool, dark place.

Curry-spiced green beans offer a bold, aromatic flavor that’s perfect for those who like their preserved veggies with a kick. The spices infuse the beans with a deep, savory warmth, giving them a unique twist compared to traditional pickled green beans. These beans are a great addition to your spice collection and will bring excitement to any meal.

Sweet-Sour Green Beans

If you’re looking for a green bean recipe that offers both sweetness and tang, this sweet-sour green bean canning recipe is an excellent choice. The balance of sugar, vinegar, and spices creates a delightful contrast that enhances the natural flavor of the green beans. These beans are perfect as a side dish, added to salads, or served alongside grilled meats for a sweet and tangy surprise.

Ingredients (for 6 pint jars):

• 6 lbs green beans, trimmed
• 6 tsp canning salt (1 tsp per jar)
• 2 cups white sugar
• 4 cups apple cider vinegar
• 2 cups water
• 2 tbsp mustard seeds
• 2 tsp ground ginger
• 6 cloves garlic, peeled

Equipment:

• Pressure canner
• 6 pint jars, lids, and bands
• Canning funnel, jar lifter

Instructions:

1. Prepare Beans: Wash and trim the beans to your desired length.
2. Sterilize Jars: Boil jars and lids. Keep them warm.
3. Pack Jars: In each jar, place 1 garlic clove and 1 tsp salt. Pack beans tightly, leaving 1-inch headspace.
4. Make the Brine: In a large pot, combine sugar, vinegar, water, mustard seeds, and ginger. Bring to a boil and pour over beans in the jars, maintaining 1-inch headspace. Remove air bubbles.
5. Seal and Process: Wipe rims, apply lids and bands, and process in a pressure canner at 10 PSI for 20 minutes (pints).
6. Cool and Store: Let jars cool for 12-24 hours. Store in a cool, dark place.

Sweet-sour green beans offer a perfect balance of tangy vinegar and sweet sugar, resulting in a complex and flavorful preserved vegetable. The mustard seeds and ginger provide subtle spice notes, making this recipe perfect for those who love a tangy contrast. These beans are versatile and will add a refreshing touch to any meal or snack.

These three additional green bean canning recipes continue to offer variety and creativity in your preservation techniques. Whether you’re a fan of savory, spiced, or sweet, these beans will make a great addition to your canning collection! Let me know if you need further assistance!

Smoky Chipotle Green Beans

For those who love smoky, spicy flavors, these chipotle-infused green beans offer the perfect balance of heat and depth. The chipotle peppers add a smoky spiciness, while the vinegar and garlic provide a bright, tangy contrast. These green beans are ideal for adding some kick to your meals, whether tossed in salads, served with grilled meats, or enjoyed as a zesty side dish.

Ingredients (for 6 pint jars):

• 6 lbs fresh green beans, trimmed
• 6 tsp canning salt (1 tsp per jar)
• 3 chipotle peppers in adobo sauce, finely chopped
• 6 cloves garlic, peeled
• 8 cups water
• 8 cups white vinegar

Equipment:

• Pressure canner
• 6 pint jars, lids, and bands
• Canning funnel, jar lifter

Instructions:

1. Prepare Beans: Wash and trim the green beans.
2. Sterilize Jars: Boil jars and lids. Keep warm.
3. Pack Jars: Add 1 garlic clove, 1 tsp salt, and about 1 tsp of the chopped chipotle pepper to each jar. Pack beans tightly, leaving 1-inch headspace.
4. Make the Brine: In a large pot, combine water and vinegar. Bring to a boil. Pour the brine over the beans in the jars, maintaining 1-inch headspace. Remove air bubbles.
5. Seal and Process: Wipe rims, apply lids and bands, and process in a pressure canner at 10 PSI for 20 minutes (pints).
6. Cool and Store: Let jars cool for 12-24 hours. Store in a cool, dark place.

Smoky chipotle green beans are perfect for spice lovers. The smoky heat of the chipotle peppers is balanced by the acidity of the vinegar and the mildness of the green beans. These beans are a great addition to tacos, salads, or served as a flavorful side dish to any meal.

Cranberry-Balsamic Green Beans

This recipe brings together the tart sweetness of cranberries and the deep, rich flavor of balsamic vinegar for a unique and tangy twist on preserved green beans. The cranberries infuse the beans with their bright sweetness, while the balsamic vinegar adds a rich depth of flavor. This canning recipe is perfect for holiday dinners, festive occasions, or as a flavorful addition to salads or cheese boards.

Ingredients (for 6 pint jars):

• 6 lbs green beans, trimmed
• 6 tsp canning salt (1 tsp per jar)
• 1 cup dried cranberries
• 1 cup balsamic vinegar
• 6 cups water
• 6 cloves garlic, peeled

Equipment:

• Pressure canner
• 6 pint jars, lids, and bands
• Canning funnel, jar lifter

Instructions:

1. Prepare Beans: Wash and trim the beans to your preferred length.
2. Sterilize Jars: Boil jars and lids. Keep warm.
3. Pack Jars: Add 1 garlic clove, 1 tsp salt, and 1/6 cup dried cranberries to each jar. Pack beans tightly, leaving 1-inch headspace.
4. Make the Brine: In a pot, combine balsamic vinegar and water. Bring to a boil, then pour the brine over the beans in the jars, leaving 1-inch headspace. Remove air bubbles.
5. Seal and Process: Wipe rims, apply lids and bands, and process in a pressure canner at 10 PSI for 20 minutes (pints).
6. Cool and Store: Let jars cool for 12-24 hours. Store in a cool, dark place.

Cranberry-balsamic green beans combine the perfect balance of tart and sweet, with the added complexity of balsamic vinegar. The cranberries add a delightful burst of flavor that enhances the beans’ natural taste. These beans are great for serving during the holidays or as a special treat for any time of year.

Apple Cider Vinegar and Dill Green Beans

Apple cider vinegar and dill combine in this recipe to create a tangy, herbal flavor profile that perfectly complements the natural taste of green beans. The dill adds a fresh, aromatic note, while the apple cider vinegar provides a mild tanginess that isn’t overpowering. These green beans are a great addition to any meal and especially good when served alongside meats or tossed into salads.

Ingredients (for 7 pint jars):

• 7 lbs fresh green beans, trimmed
• 7 tsp canning salt (1 tsp per jar)
• 7 cloves garlic, peeled
• 7 sprigs fresh dill
• 7 cups water
• 7 cups apple cider vinegar

Equipment:

• Pressure canner
• 7 pint jars, lids, and bands
• Canning funnel, jar lifter

Instructions:

1. Prepare Beans: Wash and trim the green beans.
2. Sterilize Jars: Boil jars and lids. Keep warm.
3. Pack Jars: In each jar, add 1 garlic clove and 1 sprig of fresh dill. Pack the beans tightly, leaving 1-inch headspace.
4. Make the Brine: In a pot, combine apple cider vinegar and water. Bring to a boil. Pour the brine over the beans, maintaining 1-inch headspace. Remove air bubbles.
5. Seal and Process: Wipe rims, apply lids and bands, and process in a pressure canner at 10 PSI for 20 minutes (pints).
6. Cool and Store: Let jars cool for 12-24 hours. Store in a cool, dark place.

Apple cider vinegar and dill green beans are a fresh, tangy treat that’s simple but full of flavor. The apple cider vinegar offers a mild acidity that balances perfectly with the savory dill, making these beans a refreshing side dish or snack. These will be a hit with anyone who enjoys classic pickled flavors.

With these three additional green bean canning recipes, you’ll have a great variety of preserved beans in your pantry. Whether you’re in the mood for smoky, fruity, or tangy flavors, there’s a recipe here for every taste! Let me know if you need more ideas or help with any other canning projects!

Spicy Lemon-Ginger Green Beans

For a vibrant and zesty twist on traditional pickled green beans, the combination of spicy ginger and bright lemon gives this recipe a fresh, lively flavor profile. The zingy citrus balances perfectly with the heat from the ginger, while the beans remain crisp and crunchy. These are perfect as a snack, in salads, or served alongside seafood or grilled meats.

Ingredients (for 6 pint jars):

• 6 lbs fresh green beans, trimmed
• 6 tsp canning salt (1 tsp per jar)
• 1/4 cup freshly squeezed lemon juice
• 2 tbsp finely grated fresh ginger
• 6 cloves garlic, peeled
• 8 cups water
• 8 cups white vinegar

Equipment:

• Pressure canner
• 6 pint jars, lids, and bands
• Canning funnel, jar lifter

Instructions:

1. Prepare Beans: Wash and trim the beans.
2. Sterilize Jars: Boil jars and lids. Keep them warm.
3. Pack Jars: Add 1 garlic clove, 1 tsp salt, 1 tablespoon lemon juice, and a pinch of grated ginger to each jar. Pack beans tightly, leaving 1-inch headspace.
4. Make the Brine: In a pot, combine water, vinegar, and the remaining lemon juice. Bring to a boil, then pour the brine over the beans, maintaining 1-inch headspace. Remove air bubbles.
5. Seal and Process: Wipe rims, apply lids and bands, and process in a pressure canner at 10 PSI for 20 minutes (pints).
6. Cool and Store: Let jars cool for 12-24 hours. Store in a cool, dark place.

Spicy lemon-ginger green beans offer a refreshing combination of citrusy brightness and warm, zesty ginger heat. This vibrant recipe is perfect for those looking to add a bit of kick to their preserved beans. Whether served as a side dish or a topping for salads, these beans will bring a burst of flavor to your meals.

Lemon-Basil Green Beans

Lemon and basil create a fragrant, refreshing preserved green bean that is ideal for adding a burst of flavor to any meal. The zesty lemon combines beautifully with the sweet, aromatic basil, offering a delicate yet bold flavor. These beans are perfect for pairing with pasta, grilled chicken, or as a simple snack.

Ingredients (for 7 pint jars):

• 7 lbs fresh green beans, trimmed
• 7 tsp canning salt (1 tsp per jar)
• 7 cloves garlic, peeled
• 7 sprigs fresh basil
• 7 tsp lemon zest
• 7 cups water
• 7 cups white vinegar

Equipment:

• Pressure canner
• 7 pint jars, lids, and bands
• Canning funnel, jar lifter

Instructions:

1. Prepare Beans: Wash and trim the green beans to your preferred length.
2. Sterilize Jars: Boil jars and lids. Keep warm.
3. Pack Jars: In each jar, place 1 garlic clove, 1 sprig of basil, and 1 tsp of lemon zest. Pack beans tightly, leaving 1-inch headspace.
4. Make the Brine: In a pot, combine water and vinegar. Bring to a boil. Pour the brine over the beans, leaving 1-inch headspace. Remove air bubbles.
5. Seal and Process: Wipe rims, apply lids and bands, and process in a pressure canner at 10 PSI for 20 minutes (pints).
6. Cool and Store: Let jars cool for 12-24 hours. Store in a cool, dark place.

Lemon-basil green beans offer a delightful balance of citrusy zing and sweet herbal flavor. The fresh basil provides an aromatic depth that complements the beans’ natural taste, while the lemon adds brightness. These beans are versatile, pairing well with many dishes and perfect for light summer meals or as a refreshing snack.

Honey-Mustard Green Beans

For a slightly sweet and tangy flavor profile, honey-mustard green beans are a fantastic option. The honey adds a gentle sweetness that balances beautifully with the tang of Dijon mustard and the crunch of the green beans. These beans are perfect for serving with roasted meats, adding to salads, or enjoying as a tangy, savory snack.

Ingredients (for 6 pint jars):

• 6 lbs green beans, trimmed
• 6 tsp canning salt (1 tsp per jar)
• 1/4 cup Dijon mustard
• 2 tbsp honey
• 6 cloves garlic, peeled
• 8 cups water
• 8 cups white vinegar

Equipment:

• Pressure canner
• 6 pint jars, lids, and bands
• Canning funnel, jar lifter

Instructions:

1. Prepare Beans: Wash and trim the green beans.
2. Sterilize Jars: Boil jars and lids. Keep them warm.
3. Pack Jars: In each jar, place 1 garlic clove and 1 tsp salt. Pack the beans tightly, leaving 1-inch headspace.
4. Make the Brine: In a large pot, combine water, vinegar, Dijon mustard, and honey. Bring to a boil, stirring to dissolve the honey and mustard. Pour the brine over the beans, leaving 1-inch headspace. Remove air bubbles.
5. Seal and Process: Wipe rims, apply lids and bands, and process in a pressure canner at 10 PSI for 20 minutes (pints).
6. Cool and Store: Let jars cool for 12-24 hours. Store in a cool, dark place.

Honey-mustard green beans bring a delightful sweet and tangy flavor that is both comforting and refreshing. The honey provides a subtle sweetness that is perfectly complemented by the tangy Dijon mustard. These beans make a great addition to picnics, family dinners, or as a quick snack when you’re craving something savory and sweet.

These three additional green bean canning recipes give you even more flavor options to experiment with. Whether you’re craving something spicy, fresh, or tangy, these recipes will help add variety to your canned goods! Let me know if you’d like more recipes or if you need help with any canning tips!

Lime and Cilantro Green Beans

Lime and cilantro create a fresh, citrusy, and herbaceous green bean recipe that offers a tropical twist on traditional pickled green beans. The bright lime adds zing and freshness, while the cilantro brings a burst of herbal flavor that complements the beans perfectly. These beans are perfect as a refreshing side dish, in tacos, or tossed in a summer salad.

Ingredients (for 6 pint jars):

• 6 lbs fresh green beans, trimmed
• 6 tsp canning salt (1 tsp per jar)
• 6 cloves garlic, peeled
• 6 sprigs fresh cilantro
• 1/4 cup lime juice
• Zest of 1 lime
• 8 cups water
• 8 cups white vinegar

Equipment:

• Pressure canner
• 6 pint jars, lids, and bands
• Canning funnel, jar lifter

Instructions:

1. Prepare Beans: Wash and trim the green beans to your desired length.
2. Sterilize Jars: Boil jars and lids. Keep them warm.
3. Pack Jars: In each jar, add 1 garlic clove, 1 sprig of cilantro, 1 tsp salt, 1 tbsp lime juice, and a pinch of lime zest. Pack beans tightly, leaving 1-inch headspace.
4. Make the Brine: In a large pot, combine water, vinegar, and remaining lime juice. Bring to a boil, then pour the brine over the beans, maintaining 1-inch headspace. Remove air bubbles.
5. Seal and Process: Wipe rims, apply lids and bands, and process in a pressure canner at 10 PSI for 20 minutes (pints).
6. Cool and Store: Let jars cool for 12-24 hours. Store in a cool, dark place.

Lime and cilantro green beans are a perfect way to bring a taste of summer to your pantry. The bright citrus from the lime and the fresh, herbaceous cilantro make these beans feel light and vibrant. These beans are a great accompaniment to Mexican or Latin-inspired dishes, or simply as a side to grilled meats.

Rosemary and Thyme Green Beans

Rosemary and thyme are two classic herbs that come together to make a beautifully aromatic green bean recipe. The earthiness of the rosemary and the woodsy, slightly sweet flavor of thyme create a comforting, savory side dish. These beans are a wonderful addition to fall or winter meals, especially when paired with roasted meats or incorporated into a hearty stew.

Ingredients (for 6 pint jars):

• 6 lbs green beans, trimmed
• 6 tsp canning salt (1 tsp per jar)
• 6 cloves garlic, peeled
• 6 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 8 cups water
• 8 cups white vinegar

Equipment:

• Pressure canner
• 6 pint jars, lids, and bands
• Canning funnel, jar lifter

Instructions:

1. Prepare Beans: Wash and trim the green beans.
2. Sterilize Jars: Boil jars and lids. Keep warm.
3. Pack Jars: Add 1 garlic clove, 1 sprig each of rosemary and thyme, and 1 tsp salt to each jar. Pack beans tightly, leaving 1-inch headspace.
4. Make the Brine: In a large pot, combine water and vinegar. Bring to a boil. Pour the brine over the beans, leaving 1-inch headspace. Remove air bubbles.
5. Seal and Process: Wipe rims, apply lids and bands, and process in a pressure canner at 10 PSI for 20 minutes (pints).
6. Cool and Store: Let jars cool for 12-24 hours. Store in a cool, dark place.

Rosemary and thyme green beans are perfect for cozy dinners and holiday meals. The herb-infused brine transforms the green beans into an aromatic dish, adding a savory depth of flavor that complements roasted meats, potatoes, and more. These beans will become a go-to for anyone who loves the comfort of earthy herbs in their meals.

Tomato-Basil Green Beans

Tomato and basil are a classic Italian pairing, and when combined with green beans, they create a vibrant and aromatic preserved dish. The slightly sweet tomato flavor and the peppery, aromatic basil provide a refreshing twist that elevates green beans. These beans are a great addition to pasta dishes, salads, or as a flavorful side for grilled or roasted meats.

Ingredients (for 6 pint jars):

• 6 lbs green beans, trimmed
• 6 tsp canning salt (1 tsp per jar)
• 6 cloves garlic, peeled
• 6 sprigs fresh basil
• 1 cup crushed tomatoes
• 8 cups water
• 8 cups white vinegar

Equipment:

• Pressure canner
• 6 pint jars, lids, and bands
• Canning funnel, jar lifter

Instructions:

1. Prepare Beans: Wash and trim the green beans.
2. Sterilize Jars: Boil jars and lids. Keep them warm.
3. Pack Jars: In each jar, place 1 garlic clove, 1 sprig of basil, and 1 tsp salt. Pack beans tightly, leaving 1-inch headspace.
4. Make the Brine: In a large pot, combine crushed tomatoes, water, vinegar, and a pinch of salt. Bring to a boil. Pour the brine over the beans, leaving 1-inch headspace. Remove air bubbles.
5. Seal and Process: Wipe rims, apply lids and bands, and process in a pressure canner at 10 PSI for 20 minutes (pints).
6. Cool and Store: Let jars cool for 12-24 hours. Store in a cool, dark place.

Tomato-basil green beans are a flavorful twist on traditional pickled beans. The combination of fresh basil and sweet tomato enhances the beans’ natural taste and makes them a versatile addition to a variety of dishes. Whether you’re serving them as a side, adding them to salads, or tossing them in pasta, these beans are sure to brighten up any meal.

With these three additional green bean canning recipes, you’ll have even more exciting flavors to explore and add to your pantry. From fresh herbs like cilantro and rosemary to the comforting flavors of tomato and basil, these recipes will bring delicious variety to your canned goods! Let me know if you’d like more recipes or need assistance with any other canning projects.

Garlic and Dill Green Beans

Garlic and dill are a classic pairing that gives these green beans a deliciously savory, tangy flavor. The brine infuses the beans with the rich essence of garlic, while the dill adds a fresh, herbal taste that balances the tanginess of the vinegar. These beans are simple to make yet packed with flavor, perfect for adding to charcuterie boards, enjoying as a snack, or serving alongside roasted meats.

Ingredients (for 7 pint jars):

• 7 lbs fresh green beans, trimmed
• 7 tsp canning salt (1 tsp per jar)
• 7 cloves garlic, peeled
• 7 sprigs fresh dill
• 8 cups water
• 8 cups white vinegar

Equipment:

• Pressure canner
• 7 pint jars, lids, and bands
• Canning funnel, jar lifter

Instructions:

1. Prepare Beans: Wash and trim the green beans to your desired length.
2. Sterilize Jars: Boil jars and lids. Keep warm.
3. Pack Jars: Add 1 garlic clove and 1 sprig of dill to each jar. Pack beans tightly, leaving 1-inch headspace.
4. Make the Brine: In a large pot, combine water, vinegar, and salt. Bring to a boil. Pour the brine over the beans, leaving 1-inch headspace. Remove air bubbles.
5. Seal and Process: Wipe rims, apply lids and bands, and process in a pressure canner at 10 PSI for 20 minutes (pints).
6. Cool and Store: Let jars cool for 12-24 hours. Store in a cool, dark place.

Garlic and dill green beans offer a bright and tangy flavor that will complement any meal. The simplicity of the garlic and dill pairing allows the green beans to shine, making them versatile for a wide range of dishes. Whether you serve them as a side dish, snack, or addition to a salad, they’re bound to be a hit.

Sweet and Spicy Sriracha Green Beans

For those who like a little heat, these sweet and spicy sriracha green beans are the perfect pick. The sriracha brings a fiery kick, while the honey softens the spice with sweetness, creating a well-balanced flavor. The vinegar adds tang to round out the taste, making these beans an exciting, bold addition to any meal, from barbecue to Asian-inspired dishes.

Ingredients (for 6 pint jars):

• 6 lbs fresh green beans, trimmed
• 6 tsp canning salt (1 tsp per jar)
• 1/4 cup sriracha sauce
• 1/4 cup honey
• 6 cloves garlic, peeled
• 8 cups water
• 8 cups white vinegar

Equipment:

• Pressure canner
• 6 pint jars, lids, and bands
• Canning funnel, jar lifter

Instructions:

1. Prepare Beans: Wash and trim the green beans.
2. Sterilize Jars: Boil jars and lids. Keep warm.
3. Pack Jars: Add 1 garlic clove and 1 tsp salt to each jar. Pack beans tightly, leaving 1-inch headspace.
4. Make the Brine: In a large pot, combine water, vinegar, sriracha, and honey. Bring to a boil. Pour the brine over the beans, leaving 1-inch headspace. Remove air bubbles.
5. Seal and Process: Wipe rims, apply lids and bands, and process in a pressure canner at 10 PSI for 20 minutes (pints).
6. Cool and Store: Let jars cool for 12-24 hours. Store in a cool, dark place.

Sweet and spicy sriracha green beans bring bold, fiery flavors to the table. The combination of sriracha and honey creates an irresistible balance of heat and sweetness, while the vinegar adds a tangy edge. These beans are perfect for adding some zing to your meals and will be a favorite among those who love a bit of spice.

Mustard Seed and Turmeric Green Beans

The earthy, slightly bitter flavor of mustard seeds paired with the warm, aromatic quality of turmeric creates a green bean recipe that is rich in flavor and color. Turmeric also provides health benefits, making this a flavorful and nutritious addition to your pantry. These green beans are perfect for adding a unique twist to your dinner table, especially when paired with curries or roasted meats.

Ingredients (for 6 pint jars):

• 6 lbs green beans, trimmed
• 6 tsp canning salt (1 tsp per jar)
• 6 cloves garlic, peeled
• 1 tbsp mustard seeds
• 1 tsp ground turmeric
• 8 cups water
• 8 cups white vinegar

Equipment:

• Pressure canner
• 6 pint jars, lids, and bands
• Canning funnel, jar lifter

Instructions:

1. Prepare Beans: Wash and trim the green beans.
2. Sterilize Jars: Boil jars and lids. Keep warm.
3. Pack Jars: Add 1 garlic clove, 1 tbsp mustard seeds, 1 tsp turmeric, and 1 tsp salt to each jar. Pack beans tightly, leaving 1-inch headspace.
4. Make the Brine: In a large pot, combine water, vinegar, and salt. Bring to a boil. Pour the brine over the beans, leaving 1-inch headspace. Remove air bubbles.
5. Seal and Process: Wipe rims, apply lids and bands, and process in a pressure canner at 10 PSI for 20 minutes (pints).
6. Cool and Store: Let jars cool for 12-24 hours. Store in a cool, dark place.

Mustard seed and turmeric green beans offer an exotic and savory flavor combination that brings a beautiful golden color to your jars. The mustard seeds add a little crunch and spice, while the turmeric provides an earthy, warm flavor that pairs wonderfully with beans. These beans are perfect for serving with curries, grilled meats, or as a side dish for a unique twist.

These three recipes provide even more variety for your green bean canning adventures. Whether you’re in the mood for spicy, savory, or earthy flavors, these recipes will give your pantry a bold boost. Let me know if you need more recipes or tips for canning!