Recipe: Pennsylvania Dutch Green Beans, Sweet and Sour Green Beans

This is a very common recipe where I grew up. Here are two recipes from community cookbooks. The quart of green beans would refer to home canned. I think two (or three 15 ounce can, depending on how much juice is in the can) would be equal to one quart of home canned.

Pennsylvania Dutch Style Green Beans

3 strips bacon
1 small onion, diced
1 quart green beans
1 tablespoon brown sugar
1 tablespoon cider vinegar
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon dry mustard 1 hard-boiled egg, diced

Fry bacon, remove and crumble. Save 1 tablespoon fat and add onion and saute til tender. Stir in cornstarch, salt and dry mustard. Drain beans, save 1/2 cup liquid, pour liquid into skillet, cook to boiling. Blend in brown sugar and vinegar, add beans and heat thoroughly. Turn into serving dish and garnish with egg and bacon.

Sweet and sour green beans

2 tablespoons diced onion
4 strips bacon, diced
1 teaspoon flour
1/4 cup cider vinegar
1/4 cup sugar
1/4 cup water
1/8 teaspoon pepper
2 15 ounce cans green beans, drained

Fry onion and bacon in skillet until brown. Drain all but one tablespoon bacon fat. Add flour, vinegar, sugar, water and pepper, simmer for three minutes. Add beans, stir and heat through.