Yield: 6-8 quarts
Canning Method: Pressure Canned
Ingredients:
- 12-15 lbs. Fresh green beans
- Canning Salt
Directions:
- Rinse beans in cold water and snap beans to desired size. Put beans in a pot of boiling water. Boil for 5 minutes. Add 1 tsp. canning salt to each quart jar. Pack beans loosely into jar.
- Cover with clean boiling water, leaving 1 inch of headspace. Remove bubbles, wipe the rims clean and place on seal and ring.
- Place the jar in the warm canner. Proceed to fill all jars. Process in a pressure canner according to the instructions. Process pints for 20 minutes or quarts for 25 minutes.
