Canning Green Beans

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.