•Raw Pack.—Wash beans. Trim ends; cut into 1-inch pieces.
_In glass jars._—Pack raw beans tightly to ½ inch of top. Add ½ teaspoon
salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving
½-inch space at top of jar. Adjust jar lids. Process in pressure canner
at 10 pounds pressure (240° F.)—
Pint jars 20 minutes
Quart jars 25 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack raw beans tightly to ¼ 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 25 minutes
No. 2½ cans 30 minutes
•Hot Pack.—Wash beans. Trim ends; cut into 1-inch pieces. Cover with
boiling water; boil 5 minutes.
_In glass jars._—Pack hot beans loosely to ½ inch of top. Add ½ teaspoon
salt to pints; 1 teaspoon to quarts. Cover with boiling-hot cooking
liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in
pressure canner at 10 pounds pressure (240° F.)—
Pint jars 20 minutes
Quart jars 25 minutes
As soon as you remove jars from canner, complete seals if necessary.
[Illustration: BN21475
To hot pack snap beans, cover cut beans with boiling water and boil
5 minutes.]
[Illustration: BN21471
Then pack hot beans loosely in jar and cover with hot cooking liquid
before processing in a pressure canner.]
_In tin cans._—Pack hot beans loosely to ¼ inch of top. Add ½ teaspoon
salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with
boiling-hot cooking liquid. Exhaust to 170° F. (about 10 minutes) and
seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
No. 2 cans 25 minutes
No. 2½ cans 30 minutes