Yes, you can use your gas grill side burner as long as it's powerful enough to get the canner to a boil.

What year is your ball blue book?
Mine (2003) has pints at 10# for 20 minutes. 25 minutes for quarts.

Also, look up the National Center for Home Food Preservation and bookmark it!! Invaluable resource and completely trustworthy.

Enjoy! I love my green beans canned, not frozen!

Deanna

The gas grill burner would need a very low setting that remains so, should wind blow it out. Its funny, I like frozen waxed beans and dislike the soft pale gray color of canned.

Here you go - link to cannning instructions. I agree with Deanna that if your BBB doesn't include the instructions for pints too then it is likely a very old edition and needs to be replaced.

You'll have to monitor the side burner constantly to keep the pressure in the correct range for the required length of time. There have been several past discussions here on different propane burners that can and can't be used for pressure canning. A search will pull them up for you if you want to read through them - especially if you plan to do lots of pressure canning.

Dave

PS: Here is a link to many other discussions on canning green beans if you wish to browse through them.

Here is a link that might be useful: NCHFP - Canning Grean Beans

Thanks everyone--- I just checked my Ball book and it does indeed list times for pints and quarts. In my defense, it was very late when I typed this and I didn't check first (you know what happens when you "assume"...?).

Maybe we'll just eat the beans instead. And share with friends, too :)

For a change of pace from just plain beans, make a 4-bean salad! That can be an entire meal for me during the summer when it's hot!

Here's the one my mom always made.
NOT for canning, just a good way to enjoy the beans!

Four Bean Salad
1 quart green beans
1 quart wax beans
1 can red kidney beans
1 can garbanzo beans
1/2 c. chopped green pepper
1/2 c. chopped onion

Dressing:
1/3 c. oil (I use canola these days, but mom used vegetable. I don't use Olive Oil because it tends to solidify in the fridge and is unattractive.)
2/3 c. cider vinegar
1/2 c. sugar
Salt & Pepper to taste

Drain all the beans a dump in a big bowl. Add veggies.
Mix dressing ingredients and pour over salad.

Shake or stir every few hours and it's best if you wait 24 hours to eat!!

My notes: I've made it with varying quantities of the beans and veggies, depending on what I have on hand.
I tend to put a little more vinegar, less oil.
The better your vinegar is, the better the dressing.
A touch of Balsamic vinegar is a good thing! But not ALL Balsamic...makes it yucky brown.
I now use Splenda in place of the sugar...just to taste.

Deanna

Deanna, I just made a batch of that bean salad with fresh beans from the garden.

I also agree, the canner could be used outside on the grill burner as long as it is adjustable enough to bring your canner to the proper pressure and then keep it there for the necessary period of time.

I'm another one who likes green beans canned instead of frozen. Asparagus, now, that's got to be frozen instead of canned, LOL.

Annie

I also like green beans canned better than frozen, but I've found that if I pressure cook the frozen beans they're just about as good as canned and also saves a lot of time, as it just takes about 15 minutes or so. I usually cook whole potatoes in the same pot with them, and add a slice of bacon for flavor. After they pressure cook I add some salt & oil & cook a few minutes more.