1. Select green beans:
Choose young, tender beans
Allow 1½ to 2½ pounds of fresh beans for each quart to be canned
2. Prepare green beans:
Wash beans
Trim ends
Cut into 1-inch pieces
3. Pack into jars:
To pack raw--
Pack raw beans tightly into jar
Leave ½-inch space at top of jar
Add ½ teaspoon salt to pints; 1 teaspoon to quarts
Cover with boiling water to ½ inch from top of jar
Wipe jar rim clean
Adjust jar lid
Process in pressure canner at 10 pounds pressure (240° F)
Pints--20 minutes
Quarts--25 minutes
(At altitudes above sea level, increase pressure according to
instructions in early part of chapter)
To pack hot--
Cover cut beans with boiling water; boil 5 minutes
Pack hot beans loosely into jar to ½ inch of top
Leave ½-inch space at top of jar
Add ½ teaspoon salt to pints; 1 teaspoon to quarts
Cover with boiling water to ½ inch from top of jar
Wipe jar rim clean
Adjust jar lid
Process in pressure canner at 10 pounds pressure (240° F)
Pints--20 minutes
Quarts--25 minutes
(At altitudes above sea level, increase pressure according to
instructions given earlier)
4. Allow pressure to return to 0
5. Remove jars from canner
6. Complete seals, if necessary