Canning Green Beans

Wash young, tender beans thoroughly. Remove stem and blossom ends and any "strings." Leave whole or cut into 1-inch pieces. Hot Pack: Cover beans with boiling water and boil 5 minutes. Pack hot beans loosely in clean, hot Mason jars, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. Pressure Canning 1 inch head space 11 pounds pressure Pints 20 minutes and Quarts 25 minutes. If salt is desired, use only canning salt. Table salt contains a filler which may cause cloudiness in the bottom of jars. Add 1/2 teaspoon canning salt to each pint jar, 1 teaspoon to each quart jar.