Garden Beans

Ingredients:
~ Garden Beans

~ Coarse Salt

Directions:

1) Harvest your beans or buy some from your local market.

2) Make sure you have three inches of water in the bottom of your pressure canner or bath canner. Have this on medium heat while you trim.

3) Wash, trim the ends off and cut in quarters or halves (your preference)

4) Put 1 tsp. coarse salt in empty sterilized quarts OR 1/2 tsp. for a pint.

5) Pack loosely into sterilized jars

6) Fill with boiling water. Leave an inch from top for air pocket

7) Clean the top of the rims off, place the lids on, put the rings on.

8) Add your jars to the canner

For Bath Canner

~ Once you have added jars make sure the water reaches up to one inch from top of jar.

~ Process on med-high for 2 hrs.

For Pressure Canner

~Put lid on and keep the gap the same all around lid, tighten two opposite bolts at a time.
~Boil on med-high till steam comes out of the pressure valve (which should be standing straight up). Let it steam for ten minutes.

~ Push valve down. Bring pressure to ten pounds. Once it has reached 10 pounds keep it there by regulating the stove element. Keep it there for 25 mins.

~ After 25 mins. Turn off the heat. Let pressure come down to 0.

~ Open it up and remove your jars. Let them sit for a bit, then check their seal.

Recipe by Donna & Juanita