canning green beans (snap, wax, or italian)
 
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 in steam pressure canner for 20 minutes (pints) 
or 25 minutes (quarts) at 11 pounds in a dial gauge canner, or 10 pounds 
in a weighted-gauge ("jiggler") canner up to 1000' elevation (15 pounds 
if over 1000') 
 
 
-- 
 
(ID: 73808) Mirror: rec.food.recipes: Wed, Jul 13, 2005


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