Canned green or butter beans

Yield: 24 Servings

Measure Ingredient
1 gallon (heaping) beans
½ gallon Water plus
1 cup Water
1 cup Vinegar
½ cup Sugar

Put all ingredients except beans in large container and bring to a rolling boil. Boil for 3 minutes. Pack beans in sterile jars. Cover beans with solution and seal. Before using, pour solution off beans. Wash beans with cold water, then soak in cold water for at least 1 hour. Cook as you would fresh beans.

NOTE: Get a book on canning if unsure about sealing and processing.

MRS JACK WELLS, TURNER

MRS WAYNE SHADDEN (VIVIAN)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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