Canning Recipes

Green Beans
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 pounds green beans per quart jar
Salt -- (optional)

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Wash and rinse beans thoroughly. Remove string, trim ends and break or
cut freshly gathered beans into 2-inch pieces. Place beans in a large
saucepot and cover with boiling water; boil 5 minutes. Pack hot beans
into hot jars, leaving 1-inch headspace. Add 1/2 teaspoon salt to each
pint, 1 teaspoon salt to each quart, if desired.

Carefully ladle boiling water over beans, leaving 1-inch headspace.
Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place
lid on jar with sealing compound next to glass. Screw band down evenly
and firmly just until a point of resistance is met -- fingertip tight.

Process pints 20 minutes, quarts 25 minutes, at 10 pounds pressure in a
steam-pressure canner. For elevations higher than 1,000 feet, increase
pressure accordingly following cooker manufacturer's recommendation.

This recipe yields ??

Comments: The processing time given applies only to young, tender pods.
Beans that have almost reached the "shell-out" stage require a longer
processing time. Add 15 minutes for pints, 20 minutes for quarts.

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