How Many Quarts Of Green Beans In A Bushel

If you’re planning to put up green beans this season, knowing your quantities is the first step. A common question for home canners is exactly how many quarts of green beans in a bushel you can expect. This number is essential for canning calculations, helping you buy the right amount and prepare your jars and pantry space.

Getting this figure right saves you time, money, and stress. There’s nothing worse than running out of beans with jars still to fill, or having way too many left over. Let’s break down the numbers so you can plan your preserving project with confidence.

The standard answer is that one bushel of fresh green beans will yield about 12 to 20 quarts of canned beans. That’s a pretty wide range, and it can be confusing. Why such a big difference? It all comes down to the how you prepare them and the type of bean.

For the most accurate planning, most experienced canners use a middle-range estimate. They plan for 15 to 18 quarts per bushel. This accounts for trimming losses and how tightly you pack your jars. I always plan for 16 quarts when I’m making my shopping list for lids and rings.

What Exactly Is a Bushel?

A bushel is a unit of volume, not weight. For dry goods like green beans, a bushel measures 32 quarts. But that’s the volume of the whole, untrimmed beans in their pods. Once you snap off the ends, remove any strings, and cut them, the usable volume shrinks. The final yield in your canning jars is what we really care about.

It’s also helpful to know weight approximations. A bushel of green beans typically weighs 30 pounds. At the farmers market, you’ll often see them sold in half-bushel or peck baskets (a peck is 1/4 of a bushel).

Factors That Affect Your Final Quart Count

Several things influence whether you get 12 quarts or 20 from your bushel. Being aware of these helps you predict your yield.

Bean Variety and Size: Tender, slender “filet” beans pack more tightly into a jar than bulky “Romano” or “Kentucky Wonder” beans. Smaller beans mean less air space and a higher yield.
Preparation Style: How you cut the beans matters. Whole beans take up more space than beans cut into 1-inch or 2-inch pieces (often called “snaps”). French-cut (lengthwise) beans pack very efficiently.
Packing Method: Are you packing the raw beans tightly into the jar before adding liquid (raw pack), or are you boiling them briefly and then packing them in (hot pack)? Hot pack usually allows you to get more beans into each jar, as the cooking softens them so they settle.
Trimming Waste: If your beans are very fresh and young, you’ll have less to trim off. Older, more mature beans have tougher ends and more fibrous strings, leading to more waste.

Sample Yield Calculation

Let’s walk through a real example. Last season, I bought a half-bushel (about 15 lbs) of Blue Lake green beans. I chose to cut them into snaps.

After washing and trimming, I had about 14 pounds of ready-to-can beans.
I used the hot pack method, which gave me a better pack.
From that half-bushel, I filled 9 quart jars. So, a full bushel would have given me roughly 18 quarts.

This is why starting with a test batch from a smaller amount is a smart idea. It helps you learn how your prefered methods affect your personal yield.

Step-by-Step: From Bushel to Jar

Here is a practical guide to processing your bushel efficiently. Having a system makes the work go faster, especially when you have a large quantity.

1. Gathering Supplies

Before you get your beans, make sure you have everything ready. You don’t want to be running to the store mid-can. You’ll need:

Canning jars, quarts (plan for 16-20, plus a few extras)
New lids and clean rings
A pressure canner (green beans are low-acid and MUST be pressure canned for safety)
A large pot for blanching (if hot packing)
Clean towels, jar lifter, funnel, bubble remover
Salt for canning (optional)

2. Preparing the Beans

Wash the beans thoroughly in cool water. Snap or cut off the stem ends and remove any strings. Decide on your style—whole, snaps, or French-cut. Keep them in a bowl of cold water to stay crisp while you work through the bushel.

3. Packing the Jars

You have two safe, tested options: Raw Pack or Hot Pack.

Raw Pack: Tightly pack the raw beans into hot jars. Leave 1-inch headspace. Add 1/2 teaspoon of canning salt per quart if desired. Cover with boiling water, keeping the 1-inch headspace.
Hot Pack (often recommended): Cover beans in boiling water and boil for 5 minutes. Pack the hot beans into hot jars, leaving 1-inch headspace. Cover with the boiling cooking liquid, again maintaining headspace.

Remove air bubbles with a tool, wipe the jar rims, apply lids and rings fingertip-tight.

4. Processing in the Pressure Canner

Follow your pressure canner’s manual. Generally, for quarts, process at 10 pounds pressure (adjust for altitude):

20 minutes for pints.
25 minutes for quarts.

Let the canner depressurize naturally, then wait 10 more minutes before opening. Remove jars, cool undisturbed for 24 hours, check seals, label, and store.

FAQ: Your Canning Questions Answered

How many pounds of green beans are in a bushel?

There are approximately 30 pounds of green beans in a bushel. This is the standard weight measure used by most farmers and markets.

How many pint jars does a bushel yield?

Since a quart holds 2 pints, you can expect roughly 24 to 40 pints from a bushel. Most people find they get between 30 and 36 pint jars, depending on the same factors that affect quart yield.

Can I use a water bath canner for green beans?

No. Green beans are a low-acid vegetable. Canning them safely requires the higher temperatures acheived only in a pressure canner to prevent the risk of botulism. This is a critical safety rule.

Why did my yield seem lower than expected?

If you ended up with fewer quarts, it’s likely due to preparation waste or a loose pack in the jars. Older beans, a preference for whole beans, or using the raw pack method can all reduce the number of jars you fill. It’s not uncommon for your first big canning session to have a learning curve.

How should I store my canned green beans?

Store your sealed jars in a cool, dark, dry place. A basement or pantry cupboard is ideal. Properly canned beans will maintain best quality for about one year, though they remain safe much longer as long as the seal is intact.

Tips for a Successful Canning Day

Canning a bushel is a commitment of time and energy. These tips will help it go smoothly.

Don’t go it alone: Invite a friend or family member to help with the snapping and chatting. The work goes much faster.
Work in batches: You don’t have to do the entire bushel at once. Prepare and can in manageable batches over a day or two, keeping unprocessed beans refrigerated.
Stay organized: Clear your workspace and set up an assembly line: washing, trimming, cutting, packing, canning.
Always use tested recipes: For safety, only use guidelines from reputable sources like the National Center for Home Food Preservation or your county extension office.

Knowing how many quarts of green beans in a bushel you’ll get takes the guesswork out of your planning. With this knowledge, you can approach your canning day with a clear plan, ensuring you have enough of that delicious, home-preserved goodness to last until next season’s harvest. Remember, every bushel and every canner is a little different, so note your own yields for even better planning next year.