Snap and Italian Beans — NCHFP
Tested pressure-canning recipe from the National Center for Home Food Preservation.
Ingredients
- 14 lb fresh snap, Italian, green, or wax beans for a 7-quart canner load; about 9 lb for 9 pints
- 1 tsp canning or pickling salt optional, per quart
- boiling water enough to cover beans and maintain 1-inch headspace
Equipment
- 1 Pressure canner Use a dial- or weighted-gauge pressure canner appropriate for altitude.
- 7–9 Canning jars Pints or quarts, according to the tested schedule.
- 7–9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Wash beans, trim ends, and leave whole or cut into 1-inch pieces.
- For hot pack, cover beans with boiling water and boil 5 minutes. Fill jars loosely, leaving 1-inch headspace; add optional salt and cover with hot cooking liquid.
- For raw pack, fill jars tightly with raw beans, leaving 1-inch headspace; add optional salt and boiling water.
- Adjust lids and process in a pressure canner: pints 20 minutes; quarts 25 minutes. Use the correct pressure for gauge type and altitude.
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Recipe Notes
Pressure canning is required for plain green beans. Do not use boiling-water processing for this non-pickled recipe.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-snap-and-italian-pieces-green-and-wax/