Canning green or snap beans
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Canning green or snap beans
  Canning    Beans    Vegetables    Greens  
Last updated 6/12/2012 12:52:48 AM. Recipe ID 14549. Report a problem with this recipe.
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      Title: Canning green or snap beans
 Categories: Info, Vegetables, Check
      Yield: 1 Servings
 
  1 1/2 lb 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 1/2 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 1/2 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.
  




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Recipe ID 14549 (Apr 03, 2005)

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