Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
