Canning Yellow Beans

Canning yellow beans is a wonderful way to preserve the fresh flavor and nutrients of yellow beans from our garden.  We have a backyard garden that has several rows of yellow beans. 

My  family LOVES these fresh wax beans, and we will eat beans several times each week.  When our garden is plentiful there are times when we have so many yellow beans, we’re not sure what to do with them. 

That is when canning yellow beans for later use comes in handy.  Follow my step-by-step guide of how we use the ‘raw’ canning method using quart jars to preserve our excess garden beans. 

These beans are not only delicious but also versatile, making them perfect for soups, bean casseroles, a simple side dish, or so much more.  I’ll walk you through the process of safely canning yellow wax beans, ensuring you have a pantry stocked with healthy, homegrown vegetables. 

Ingredients and Equipment Needed

• 12 pounds of fresh yellow beans, trimmed and washed
• Salt – Iodized or Canning
• Water
• Pressure Canner
• Quart Canning Jars (Small or Wide Mouth)
• Canning Lids
• Metal Canning Rings
• Jar Lifter
• Towel for Cooling Jars

How to Prepare Yellow Beans for Canning

Prepare the Beans:  Pick fresh beans from your garden or purchase from your local farmers market. Trim the ends and cut the beans into 1-inch pieces.  Wash the yellow wax beans thoroughly in cold water to remove any dirt or debris.

Check the Rims:  Run your fingertip along the rims of each jar, checking for cracks, chips or bumps.  If you find any imperfections, replace with a new canning jar. 

Prep the Jars:  Wash your canning jars in hot soapy water and then sterilize them by placing in boiling water for 10 minutes.  You can also run them through a dishwashing cycle to thoroughly sanitize them.  Keep the jars hot until ready to fill. 

Boil the Lids:  Place the proper number of lids in the correct sizes into a small pot.  Cover the lids with water and bring to a boil over low heat.  Keep the lids hot until they are placed onto the prepared canning jars.

How to Pack the Jars

Pack the Jars:  Add the cleaned yellow beans into the jars.  Gently shake the jars to get as many of the wax beans in as you can.  Leave about 1 inch of headspace at the top. 

Add the Salt:  Measure 1 teaspoon of salt onto the top of the beans in the jar. 

Add the Hot Water:  Pour hot/boiling water over the salted beans, making sure to leave 1-inch space from the top.  Gently tap the jar to remove any air bubbles that might be trapped.  Add more water if needed. 

Wipe the Rims:  Using a clean dry towel, wipe the rims of all the jars, paying attention to any cracks or chips that might be on the rim. 

Seal the Jars:  Place the hot lids on the rim of the jar and make sure the lid is centered.  Secure them with the metal rings and tighten them to just fingertip tight. 

How to Can Yellow Beans

Disclosure:  Check out the National Center for Home Preservation for how to properly can.  It is VERY IMPORTANT that you understand the proper techniques for canning before you start.  Using a pressure cooker improperly can cause serious harm. 

Pack the Canner:  Place the jars into the pressure canner according to the manufacturer’s instructions.  Add hot water to the canner around the jars according to the instructions. 

Pressure Can the Beans:  Follow the manufacturer’s instructions on how much canner pressure (PSI) at different elevations is needed along with the proper processing time for the quart jars.  It is important that you follow your canners recommended manufacturer’s instructions!

Naturally Depressurize:  After proper processing allow the canner to cool and depressurize naturally.  Do not remove the lid or touch the pressure regulator until you have zero pressure on the gauge. 

Remove from the Canner: Spread a towel out across a countertop.  Use the jar lifter to remove each jar from the canner being careful not to bump the jars together.  Line the hot jars onto the towel and let cool for 12 -24 hours. 

Check for Sealed Lids:  As the jars cool, listen for the lids to pop.  If you have 6 jars, you should hear 6 pops.  After cooling, check the seal’s by pressing the center of each lid.  If the lid doesn’t pop back, the jar is sealed properly.  But, if the lid pops, this means that the jar did not seal properly.  If this happens, refrigerate the jar of beans and use them within a few days. 

Label and Store:  Label each lid with the proper date and store your sealed jars in a cool, dark place. 

Safety Tips

Always use a pressure canner when canning low-acid foods like yellow beans.  Water bath canning is not safe for beans due to the risk of botulism. 

Follow the USDA’s guidelines for pressure canning to ensure proper food safety.  You can find detailed instructions on safe canning practices at the National Center for Home Food Preservation.

If any jars do not seal properly after canning, refrigerate them and consume within a few days. 

What to Serve with Canned Yellow Wax Beans

Canned yellow beans are a versatile addition to many dishes.  Here are a few ideas to try. Add canned yellow beans to your favorite cream of mushroom casserole recipe for an easy side dish. 

Serve warmed yellow beans with a drizzle of olive oil, a pinch of salt, and a sprinkle of fresh herbs alongside grilled meats or griddle roasted vegetables.  Use the canned beans as a quick, hearty addition to soups or stews. 

More Yellow Bean Recipes

Looking for more yellow bean recipes? Check out my Blackstone griddle yellow bean recipe, boiled yellow wax beans, and Swedish meatballs with yellow beans.