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Recipe(tried): How to Can Green Beans

Preserving - Other
BEANS, SNAP AND ITALIAN -- PIECES

Green and wax

QUANTITY: An average of 14 pounds is needed per canner
load of 7 quarts; an average of 9 pounds is needed per
canner load of 9 pints. A bushel weighs 30 pounds and
yields 12 to 20 quarts -- an average of 2 pounds per
quart.

QUALITY: Select filled but tender, crisp pods. Remove
and discard diseased and rusty pods.

PROCEDURE: Wash beans and trim ends. Leave whole or cut
or snap into 1-inch pieces.

Hot pack-- Cover with boiling water; boil 5 minutes.
Fill jars, loosely leaving 1-inch headspace.

Raw pack -- Fill jars tightly with raw beans, leaving 1-
inch headspace. Add 1 teaspoon of canning salt per quart
to the jar, if desired. Add boiling water, leaving 1-
inch headspace. Adjust lids and process.

Recommended process time for SNAP AND ITALIAN BEANS
in a dial-gauge pressure canner, use 11 lb pressure. Pints, 20 minutes, quarts 25 minutes. For weighted gauge canner, use 10 lb. pressure unless you need to adjust for higher altitudes.


MsgID: 205464
Shared by: Linda Lou,WA
In reply to: ISO: simple canning for green beans
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: simple canning for green beans
  Kandi Garner, Iowa
2 Recipe(tried): How to Can Green Beans
  Linda Lou,WA
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