Canning Green Beans
An excellent recipe for canning green beans. You can't go wrong with this
one.
7 Quarts
14 pounds green beans, fresh picked
1 bushel = 15 to 20 quarts
1. Wash and cut beans. String if necessary. Pack in sterile jars, adding
one teaspoon canning salt per quart. Pour boiling water to within 1/2" of
top. Wipe rims with a damp cloth. Dislodge any bubbles in jar. Place a hot flat
on jar and screw band on hand tight.
2. Put 2-3" water in canner and place 7 quarts on support, making sure jars
do not touch. Cover and let steam vent for 10 minutes. Pressure cook for 25
minutes at 10 pounds. Let pressure go down on it's own, off heat. Check for seal
when cool.
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NOTES : 1. MEASUREMENT: Makes an average of 7 quarts or one Pressure Canner load. 1 bushel of beans weighs 30 pounds and yields 15 - 20 quarts or an average of 1.5 to 2 pounds per quart. (according to USDA) Allow 4 generous servings per quart. One bushel should yield about 15 quarts, on the average.