Last updated: July 9, 2026 · By Kitchen Affections Editorial Team
Kitchen Affections hardware rule
Use the 10 PSI weight at or below 1,000 ft elevation. Use the 15 PSI weight above 1,000 ft. The pressure gauge shows when you have reached pressure — it is a read-out, not a dial you set. There is no 11 PSI setting on this canner.
Ingredients
- 14 lbs fresh snap green beans
- Canning salt (optional): ½ tsp per pint or 1 tsp per quart
- Boiling water for packing liquid
Method
- Prepare beans. Wash and trim ends. Cut or snap into 1-inch pieces.
- Hot pack. Cover beans with boiling water in a large pot. Return to a boil and boil 5 minutes. Keep hot.
- Fill jars. Pack hot beans into warm jars. Add optional salt. Ladle boiling cooking liquid over beans, leaving 1 inch headspace. Remove air bubbles. Wipe rims. Apply lids fingertip-tight.
- Load canner. Place jars on the rack. Add 2–3 inches of water per your manual.
- Vent 10 minutes. Heat on high with the vent open until steam escapes steadily for 10 minutes.
- Pressurize. Close the vent. Place the 10 PSI weight (≤1,000 ft) or 15 PSI weight (>1,000 ft). Begin timing when the weight rocks steadily.
- Process. Pints: 20 minutes. Quarts: 25 minutes at steady pressure. Turn off heat and cool naturally to zero PSI before opening.
- Check seals. Cool jars 12–24 hours undisturbed. Press lid centers — no flex means a good seal.
Altitude adjustment (weighted canner)
On a weighted-regulator canner, altitude is handled by which weight you use, not by changing a dial number. At or below 1,000 ft: 10 PSI weight. Above 1,000 ft: 15 PSI weight. Processing times stay the same as the table below.
| Jar size | Weight (≤1,000 ft) | Weight (>1,000 ft) | Process time |
|---|---|---|---|
| Pints | 10 PSI | 15 PSI | 20 min |
| Quarts | 10 PSI | 15 PSI | 25 min |
Source: National Center for Home Food Preservation · USDA Complete Guide to Home Canning. For chutneys, relishes, and additional tested recipes, use the Ball Blue Book (latest edition).