An abundance of runner beans from the garden is wonderful, but sometimes you just don’t know where to put them all. Of course, you can keep them in the fridge for a while or freeze them, but the freezer fills up quickly, and with beans I am not a big fan of freezing. Canning is a fantastic solution: you build up a winter supply that stays good for months without using that precious freezer space.

In this article, I’ll explain step by step how to can runner beans. I’ll share my personal method – without blanching – which saves you quite a bit of time. The beans cook right along in the water bath canner, becoming perfectly tender.

Why Can Runner Beans?

Runner beans are a classic part of the summer harvest. Once the plants start producing heavily, you’ll often pick more than you can eat fresh. By canning them:

• You save freezer space: your supply is neatly stored in the pantry or cellar.
• The beans keep their flavor: when processed correctly, they stay surprisingly tasty.
• You always have a healthy vegetable on hand: perfect for stews, with potatoes, or in a quick meal.

I also prefer canned runner beans to green beans. Runner beans, when sliced a bit thicker, better keep their structure and bite.

What You’ll Need

Preparing the Runner Beans

Clean the beans
Pick the beans as fresh as possible, ideally on the same day you plan to can them. Wash them well and remove the ends.

Slice the beans
Use a bean slicer or a sharp knife to cut the beans

Fill the jars
Pack the clean jars with the sliced beans. Press down lightly, but not too firmly—there needs to be space for liquid, and the beans will expand a little while cooking.

Add water and salt
Fill the jars with boiling water up to about ¾ inch (2 cm) below the rim. You can add a small amount of salt (about ½ teaspoon per quart / 1 teaspoon per liter of water), but this is optional.

Canning Without Blanching

Many recipes recommend blanching runner beans first—briefly boiling them, rinsing, and then filling the jars. Personally, I skip that step. It saves a lot of time and dishes. In the canner, the beans cook long enough to become tender anyway.

Seal the jars
Place a clean rubber seal on the rim, close with the glass lid, and secure with clamps.

Prepare the canner
Put the jars in the canner and fill it with water until just below the lids of the top jars.

Processing time
Runner beans must be processed for 120 minutes at 212°F (100°C). Heat the canner until the water boils. From that moment, start timing.

Cooling down
Allow the jars to cool slowly in the canner. Then remove them and let them cool further on a kitchen towel.

Tips for Using Runner Beans

• In soups and stews: add the beans toward the end of cooking so they don’t get too soft.
• As a quick side dish: heat them in a bit of butter with a pinch of nutmeg.
• Combine with other vegetables: runner beans taste great with carrots, potatoes, and onions.

A Note on Botulism

When canning vegetables like beans, it’s important to be aware of botulism. This bacterium can develop in sealed jars without oxygen, especially in low-acid foods like beans. By heating the beans for at least 10 minutes at 212°F (100°C) before eating, you make them safe to consume. Even in the rare case that botulinum toxin developed, it would be destroyed by this heating.

So, if you simmer the beans in a stew, soup, or skillet before eating, you’re always safe. More information about botulism can be found on the CDC or RIVM website.

Personal Experience

Since I started canning runner beans, I always have a supply on the shelf. What I especially like about this method is skipping the blanching step. It saves so much time when you’re working through a big harvest. The flavor stays perfectly fine, and I notice no difference compared to blanched beans.

It also feels rewarding to still enjoy your summer harvest in winter. There’s nothing better than opening a jar and knowing those beans came from your own garden.

Final Thoughts

Canning runner beans is a simple and efficient way to preserve your summer harvest. With this method, you’ll stock your pantry with very little effort.

Also try canning pumpkin—it makes a great addition to your pantry shelves!

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