Hello homemade canned green beans! Italian green beans (aka Romano beans) are broader and flatter than regular green beans. Look for them in summer months.



  • 6 cups water

  • 2 ¾ pounds Italian green beans, trimmed and cut into 2 1/2-inch pieces (12 cups)

  • 1 ¾ pounds 1-inch diameter carrots, peeled and sliced (6 cups)

  • 2 pounds grape tomatoes (6 cups)

  • 1 tablespoon minced fresh garlic

  • 1 tablespoon salt

  • ½ cup chopped fresh basil


  • In an 8- to 10-quart pot bring water to boiling. Add the beans, carrots, tomatoes, garlic, and salt. Return to boiling; reduce heat. Boil gently, covered, for 5 minutes. Stir in basil.

    Ladle vegetables and liquid into hot clean pint canning jars, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

    Process filled jars in a pressure canner, at 10 pounds pressure for a weighted gauge canner or 11 pounds pressure for dial-gauge canner, for 30 minutes, adjusting for altitude (start timing when canner reaches 10 or 11 pounds pressure). Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours.

    To serve, place contents of one jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each 1,000 feet of elevation).

    Ads will not print with your recipe

Nutrition Facts

32 calories, 0 g fat (0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg cholesterol, 283 mg sodium, 7 g carbohydrates, 2 g fiber, 4 g sugar, 1 g protein.