Can only young, tender beans.
•Raw Pack.—Shell and wash beans.
_In glass jars._—Pack raw beans into clean jars. For small-type beans,
fill to 1 inch of top of jar for pints and 1½ inches for quarts; for
large beans, fill to ¾ inch of top for pints and 1¼ inches for quarts.
Beans should not be pressed or shaken down. Add ½ teaspoon salt to
pints; 1 teaspoon to quarts. Fill jar to ½ inch of top with boiling
water. Adjust jar lids. Process in pressure canner at 10 pounds pressure
(240° F.)—
Pint jars 40 minutes
Quart jars 50 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack raw beans to ¾ inch of top; do not shake or press
beans down. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½
cans. Fill cans to top with boiling water. Exhaust to 170° F. (about 10
minutes) and seal cans. Process in pressure canner at 10 pounds pressure
(240° F.)—
No. 2 cans 40 minutes
No. 2½ cans 40 minutes
•Hot Pack.—Shell the beans, cover with boiling water, and bring to boil.
_In glass jars._—Pack hot beans loosely to 1 inch of top. Add ½ teaspoon
salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving
1-inch space at top of jar. Adjust jar lids. Process in pressure canner
at 10 pounds pressure (240° F.)—
Pint jars 40 minutes
Quart jars 50 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack hot beans loosely to ½ inch of top. Add ½ teaspoon
salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling
water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in
pressure canner at 10 pounds pressure (240° F.)—
No. 2 cans 40 minutes
No. 2½ cans 40 minutes