Canning Snap And Italian Bean Pieces (green And W

INGREDIENTS

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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