Ingredients
- Use young, tender beans, if possible. Older beans require 15 minutes more processing time. Beans are particularly susceptible to spoilage, so be sure jars are sterilized and check that caps have not bulged before opening.
- Allow 3/4 pound for each pint jar.
Directions
Wash beans and thoroughly trim the ends. Leave whole or cut into 1-2-inch lengths. Drop into boiling water and boil for 3 minutes. Pack into hot, clean jars, and add 1/2 teaspoon salt for each pint, and cover with the boiling water, leaving 1-inch headspace. Close the jars and process at 10 pounds pressure in a steam-pressure canner, allowing 20 minutes for pint jars and 25 minutes for quarts.
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Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Canned Beans (green or wax)