Green or snap beans

15 servings

Ingredients

Quantity Ingredient
30 pounds Green or Snap Beans
Salt if desired

Directions

1-½ to 2-½ pounds beans yield 1 quart canned 1 bushel (30 pounds) yields 15 to 20 quarts

1. Choose young, tender beans that snap easily.

2. Organize and prepare equipment and work area.

3. Wash beans very well in several changes of water.

4. Trim off ends, string, and cut or break beans into 2-inch pieces.

5. COLD PACK: Pack beans tightly into jars, to within 1 inch of tops.

Add ½ teaspoon salt to each pint jar, 1 teaspoon to quarts, if desired. Pour in boiling water to within 1 inch of tops of jars. HOT PACK: Cook beans in boiling water to cover for 5 minutes. Pack into hot jars to within 1 inch of tops. Add ½ teaspoon salt to pint jars, 1 teaspoon to quarts, if desired. Pour in boiling cooking water to within 1 inch of tops of jars. Add boiling water if you run out of cooking water.

6. Run a slim, non-metal tool down along the inside of each jar to release air bubbles. Add more boiling liquid to fill to within 1 inch of tops if necessary.

7. Wipe tops and threads of jars with a damp cloth.

8. Put on lids and screw bands as manufacturer directs.

9. Process at 10 pounds pressure, 20 minutes for pints, 25 minutes for quarts. (This time is for tender, young beans. More mature beans require 15 to 20 minutes more processing time.) Follow manufacturer's directions for your canner.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman, 1995 Submitted By DOROTHY FLATMAN On 06-16-95

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