Blue Ribbon Green Beans
1Prepare home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
2Wash and snap the beans.
3Raw pack beans into hot pint jars.
4In a separate pan bring water to a boil. If desired, add 1/2 tsp per pint of water, stir to dissolve.
5Ladle salted boiling water over the beans, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe jar rims and adjust two-piece lids.
6Process jars 20 minutes in a weighted-gauge pressure canner at 10 lbs of pressure.
“I grow our beans right in the back yard. It’s a recipe handed down from my mother. My husband, Andy, and I grew up as kids canning with our parents. Now, we have been canning together for 15 years. I go out to my garden and talk to the plants…I think that’s why they’re so special!”
- Lisa Dzurovicin, Hillsboro, IL
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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