Yield: 1 servings
|1½ pounds||To 2-1/2 lbs; Makes 1 quart|
Even a small plot of beans cn produce a surprisingly large crop.
Canned, you can enjoy your garden all year. All the basic equipment for steam pressure canning is used.
1. Choose young, tender beans that snap easily.
2. Organize and prepare equipment and work area.
3. Wash beans very well in several changes of water.
4. Trim off ends, string if necessary, and cut or break beans into 2 inch pieces.
5. COLD PACK: Pack beans tightly into jars, to within 1 inch of tops.
Add ½ teaspoon salt to each pint jar, 1 teaspoon to quarts if desired. pour in boiling water to within 1 inch of tops of jars. HOT PACK: Cook beans in boiling water to cover for 5 minutes. Pack into hot jars to within 1 inch of tops. Add ½ teaspoon salt to pint jars, if desired. our in boiling cooking water to within 1 inch of tops of jars. Add boiling water if you run out of cooking water.
6. Run a slim, non metal tool down along the inside of each jar to release air bubbles. Add more boiling liquid to fill to within 1 inch of tops.
7. Wipe tops and thread of jars with a damp clean cloth.
8. Put on lids and screw bands as manufacturer directs.
9. Process at 10 pounds pressure, 20 minutes for pints, 25 minutes for quarts. (this time is for tender, young beans. More mature beans require 15 to 20 minutes more processing time.) Follow manufacturers directions for your canner.
10. Follow basic steps for steam pressure canning, 10 through 24.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-05-95