When tightly packed in jars, these raw-packed beans are a beautiful sight to see. These have consistently been blue ribbon winners. Whole green beans look best when positioned in jars vertically. Choose uniform, straight, unblemished beans that are approximately 8 inches long for quart jars or beans 4 inches long for pint jars.
MAKES: about 8 pint jars or four 1-quart jars
INGREDIENTS:
- 8 pounds fresh whole green beans
- 4 teaspoons table salt
- Boiling water
INSTRUCTIONS:
- Rinse the beans thoroughly to remove any dirt and drain well. Trim the ends and remove any strings.
- Pack the beans vertically into hot jars, leaving 1-inch headspace. Add ½ teaspoon salt to each pint jar and 1 teaspoon salt to each quart jar.
- Ladle the boiling water into the jars, covering the beans and maintaining the 1-inch headspace. Remove any air bubbles. If necessary, add more liquid to maintain the headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process pint jars for 20 minutes and quart jars for 25 minutes at 11 pounds of pressure in a dial-gauge pressure canner or at 10 pounds of pressure in a weighted-gauge pressure canner.
- After the processing time is complete, remove the canner from the heat. Let the pressure return to zero before removing the jars from the canner. Let cool for 12 to 24 hours. Check the seals and
remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
