Directions
Wash beans, trim off ends, then cut pods to desired length.
Raw pack: Tightly fill hot jars with raw beans; leave 1- inch headspace
Hot Pack: Place the beans in a saucepan and cover with boiling water; boil for 5 minutes. Pack into hot jars leaving 1- inch headspace
In a separate pan, bring water to a boil. If desired, add ½ tsp Mrs. Wages ® Pickling & Canning Salt per pint of water, stir to dissolve.
Ladle 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.
Process pint jars 20 minutes, or quart jars 25 minutes, in a weighted-gauge pressure canner at 10 lbs of pressure.
Ingredients
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.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
Wash beans, trim off ends, then cut pods to desired length.
Raw pack: Tightly fill hot jars with raw beans; leave 1- inch headspace
Hot Pack: Place the beans in a saucepan and cover with boiling water; boil for 5 minutes. Pack into hot jars leaving 1- inch headspace
In a separate pan, bring water to a boil. If desired, add ½ tsp Mrs. Wages ® Pickling & Canning Salt per pint of water, stir to dissolve.
Ladle 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.
Process pint jars 20 minutes, or quart jars 25 minutes, in a weighted-gauge pressure canner at 10 lbs of pressure.
