Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

30 lb Green or Snap Beans
Salt if desired

1-1/2 to 2-1/2 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 1/2 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 1/2 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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