Vinegar Beans
 
This is the way my great grandma canned vinegar beans. The vinegar solution 
preserves the green beans with a wonderful flavor! I don't bother to can 
plain green beans anymore. I am pleased to share this recipe with you but 
ask that if you post it anywhere else--please give credit to Granny Boyd 
from the Blue Ridge Mtns. of VA. 
 
Wash and string green beans. 
Break up enough green beans to almost fill a 16 quart pot. This amount will 
yield almost 13 quarts of vinegar beans. 
 
  vinegar Solution:
1-1/2 cup  Apple Cider Vinegar (Use a good brand--we like WhiteHouse Apple
  cider Vinegar)
2/3 cup  sugar
2/3 cup  Canning salt
6 quart  of water
 
Mix ingreds. together and bring to a boil. Pour solution over broken up 
green beans. Bring beans and solution to a boil and cook for 30 mins. 
Have your canning jars sterilized and hot, and lids warm. Immediately can 
your beans. Be sure and wipe off your rims of the cans with a damp 
papertowel before adding your lids and rings. Hot water bath the cans for 
about 15 mins. 
 
Let cans cool and complete seals. 
 
 
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(ID: 80021) Mirror: rec.food.recipes: Thu, Nov 28, 2002


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