Recipe Archives->Preserving->String Beans 01

BEANS, SNAP, AND ITALIAN PIECES

Green and wax

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.


Recommended process time for Snap and Italian Beans in a DIAL-GAUGE
pressure canner:


                            Canner Gauge Pressure (PSI) at Altitudes of

Style of  Jar Size Process  0-       2,001-  4,001   6,001-
Pack               Time     2,000 ft 4,000   6,000   8,000 ft

Hot and   Pints    20 min   11 lb.   12 lb.  13 lb. 14 lb.
Raw       Quarts   25 min   11 lb.   12 lb.  13 lb. 14 lb.



Recommended process time for Snap and Italian Beans in a WEIGHTED-GAUGE
pressure canner:

                              Canner Gauge Pressure (PSI) at Altitudes of

Style of  Jar Size Process    0-       above
Pack                  Time    1000 ft  1000 ft

Hot and   Pints       20 min  10 lb.  15 lb.
Raw       Quarts      25 min  10 lb.  15 lb.

Printable version: string-beans01.txt.