Canned green beans

Yield: 1 Servings

Measure Ingredient
5 quarts Fresh; snapped green beans
3½ quart Water
1 cup Cider vinegar
1 cup Sugar
5 teaspoons Salt

Bring all ingredients to a boil in large kettle. Boil 30 minutes. Pack in hot, sterilized jars with liquid to cover beans. Seal. When ready to serve, drain beans well & rinse with cold water. (These beans never lose their crispiness when recooked. I cook mine in lightly-salted water with bacon for 30 minutes.)

NANCY B. HOWE

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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