Green Beans, Bacon and Potatoes Canning Recipe
Green beans are one of the best things to come out of the garden in the summer. You can’t beat fresh green beans! Especially cooked in a pot with some bacon and potatoes! Canning your fresh green beans to have all winter long is one of the best things about canning. So much better than canned green beans from the grocery store and much healthier. You know exactly what is going into your jar of green beans that you feed your family.
If you don’t have a garden you can always buy a bunch of fresh green beans from the grocery store and farmer’s market and can them and reap the same benefits!
This recipe for canning green beans, bacon and potatoes is easy and delicious.
This recipe is for quart jars.
- Green Beans: Cut or snapped (about 2 cups per jar)
- Bacon: Cut up (About 1/2 cup per jar)
- Potatoes: Peeled and cut into small pieced (about 1 cup per jar)
- Broth or Water
- Optional: 1 tsp Salt
Detailed Steps for Canning Green Beans, Bacon and Potatoes
First step is to remove the ends of the fresh green beans and cut or snap the green beans, then rinse the green beans.
Cut up the bacon.
Cut the potatoes into small pieces. I always rinse and soak my potatoes before canning to remove as much starch as possible. Rinse the potatoes and soak twice for 20 minutes and rinse in between soaks.
For quart jars, add 1 cup of green beans and then 1/4 cup of bacon, then 1/2 cup of potatoes and then repeat. Top off with additional green beans. Optional is to add 1 tsp of canning salt.
Add boiling water or broth to 1 inch head space. I used chicken broth.
Canning beans requires canning in a pressure canner, because beans are a low acid food. Potatoes and meat are also low acid foods. See my article on beginners guide to canning for a complete guide on canning.
Place the filled jars into the pressure canner and process according to your canner’s instructions. Use the processing time for the item that needs the longest processing time. Processing times for green beans are 20 minutes for pints, 25 minutes for quarts and processing times for potatoes is 35 minutes for pints and 40 minutes for quarts. For meat the processing times for pints is 75 minutes and 90 minutes for quarts. The processing time for the quart jars of green beans, bacon and potatoes is 90 minutes.
I use the NESCO Electric Pressure Canner for pressure canning. I have included step by step instructions on how to use the NESCO Electric Canner on my website. One good tip is to always add white vinegar to the canner and that makes the jars come out clear without a white coating on the outside.
When the canning process is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place jars on a dish towel on the counter and do not disturb for 24 hours.
Enjoy
Enjoy your jars of delicious home-canned green beans, bacon and potatoes ready to eat for any meal!
Home food preservation is such a great way to save on the grocery store and have shelf stable and healthy meals and other food ready to eat in your pantry.
For more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
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Green Beans, Bacon and Potatoes Canning Recipe
Green beans are one of the best things to come out of the garden in the summer. You can't beat fresh green beans! Especially cooked in a pot with some bacon and potatoes! Canning your fresh green beans to have all winter long is one of the best things about canning. So much better than canned green beans from the grocery store and much healthier. You know exactly what is going into the jar of green beans that you feed your family. This recipe for canning green beans, bacon and potatoes is easy and delicious!
Ingredients
- Green Beans: Cut or snapped (about 2 cups per jar)
- Bacon: Cut up (About 1/2 cup per jar)
- Potatoes: Peeled and cut into small pieces (about 1 cup per jar)
- Broth or Water
- Optional: Salt
Instructions
- Snap or cut the green beans and then rinse
- Cut the bacon into small pieces
- Cut up the potatoes and then rinse. Soak for 20 minutes, rinse, then soak another 20 minutes to remove starch, if desired
- Add 1 cup of green beans, then 1/4 cup of bacon and then 1/2 cup of potatoes into each quart jar then repeat. If there is still space top off with green beans. Leave 1-inch headspace
- Optional to add 1 tsp canning salt to each jar
- Fill the jar to 1-inch head space with boiling water or broth
- Wipe the rims of the jars and add the canning lids
- Process in pressure canner for 90 minutes for quarts
- When the canning process time is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place the canning jars of hot beans on a dish towel on the counter and do not disturb for 24 hours.
I love this recipe. Is it possible to make green beans and spaetzle and can it? It is very similar to this recipe except I would need to add vinegar and onions to this recipe. The dumpling could be add later. I am just not sure how much vinegar to use. Can you give me any advise on this? Thank you so much.
Thank you very much for the comment! If you are just adding vinegar and onions to the recipe, it would be fine. I am not sure how much vinegar you would add, it would be to your taste, I would think.
I am thinking leaving out the bacon to reduce the time so the potatoes don’t get too soft. Adding the bacon when heating. Your thoughts?
Sure! That is a good idea. It does reduce the time quite a bit when you take out the meat.