HOME CANNED GREAN BEANS

By JoyceW-2

(Mom)

NOTES: (by Amanda Grieger)

You can pick green beans one day or evening. Do not wash or stem them and they will keep for 3 days before you need to take them out and get them ready to can. Put them on an open pan or whatever you have handy, don't cover.

Ingredients

• 10 pounds fresh green beans
• 1 teaspoon salt (for each jar)
• 1/2 cup onion, or more to taste

Details

Servings 10

Preparation

Step 1

Break bean ends and break into smaller pieces. Wash in cool water.

Precook (or blanch) beans and onion covered with water, for about 8 to 10 minutes.

Have jars clean and hot.

Pack beans into hot jars with 1 teaspoon salt.

Cover beans in jar with hot water that was used to blanch them, add more hot water to cover beans, if needed.

Seal with lids and rings, tight. Have water in canner hot, add the canned beans in jars.

Cover over the top with hot water. Cook in canner for 3 hours, keep jars covered with hot water if needed.