---------- Recipe via Meal-Master (tm) v8.02

     Title: Canning Snap & Italian Bean Pieces (Green & Wax)
Categories: Canning, Vegetables
     Yield: 1 recipe


 Quantity: An average of 14 pounds is needed per canner load of 7 quarts;
 an average of 9 pounds is needed per canner load of 9 pints. A bushel
 weighs 30 pounds and yields 12 to 20 quarts--an average of 2 pounds per
 quart.

 Quality: Select filled but tender, crisp pods. Remove and discard
 diseased and rusty pods.

 Procedure: Wash beans and trim ends. Leave whole or cut or snap into
 1-inch pieces.

 Hot pack--Cover with boiling water; boil 5 minutes. Fill jars loosely,
 leaving 1-inch headspace.

 Raw pack--Fill jars tightly with raw beans, leaving 1-inch headspace.
 Add 1 teaspoon of canning salt per quart to the jar, if desired. Add
 boiling water, leaving 1-inch headspace.

 Adjust lids and process following the recommendations in Table 1 or
 Table 2 according to the method of canning used.

 Table 1. Recommended process time for Snap and Italian Beans in a
 dial-gauge pressure canner.

 Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
 Process Time: 20 minutes for Pints, 25 minutes for Quarts.
 Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                 2,001 - 4,000 ft: 12 lb.
                                 4,001 - 6,000 ft: 13 lb.
                                 6,001 - 8,000 ft: 14 lb.
 Table 2. Recommended process time for Snap and Italian Beans in a
 weighted-gauge pressure canner.

 Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
 Process Time: 20 minutes for Pints, 25 minutes for Quarts.
 Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                   Above 1,000 ft: 15 lb.

 ===========================================================
 * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
 * Meal-Master format courtesy of Karen Mintzias

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