Grandma Ammons' Pickled Beans And Corn - cooking recipe

Ingredients

green beans
1 c. salt
corn

Preparation

String and break beans.
Boil corn on cob, then cut corn off cob.
Boil beans until tender and drain.
Put all beans and corn in a stone crock.
Add salt and mix well with beans and corn.
Add enough water to cover beans and corn.
Weight down with plate. Tie a clean cloth over top of crock.
Allow beans to work about 7 to 10 days.
Pack in hot jars to 1/2-inch from top and seal. Bring canner to 10 pounds pressure and remove from heat.
When pressure drops to zero, remove jars and store.