Рецепт Canning Green Beans

Name: Canning Green Beans
Ingredients: 1 1/2 lb fresh beans to 2 1/2 lbs per qt jar; 1 tsp pickling salt per qt jar (optional)

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Wash, trim ends and unzip strings as needed. Sort for size and maturity; some may be packed whole and upright like asparagus; others may be cut slanted in 1-inch pcs.
In large kettle of water at 170 degrees, place blanching basket or possibly loosely tied cheesecloth bag of prepared beans and slow-cook for 5 min after water returns to temperature. Remove beans and pack into warm, clean jars leaving 1/2-inch headroom. Add in salt if you like.
While packing beans into jars, bring water you used to blanch beans to boil. Pour boiling liquid over beans in jars, leaving 1/2-inch headroom. Remove trapped air with slender plastic spatula. Adjust warm lids; process at 10 pounds pressure for 25 min, beginning timing when canner indicates it has achieved pressure.
Remove from canner according to canner's manual. Place jars on dish towels on counter and let cold. Test for proper seals by pushing down on flat part of each lid; if lid pops back, seal isn't complete. Either place in refrigerator and eat soon, or possibly reseal according to manual instructions.
This recipe yields 1 qt.
Yield: 1 qt

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