Green Bean Casserole - cooking recipe

Ingredients

2 cans French-style green beans
1 can cream of mushroom soup
toasted croutons to cover top

Preparation

After breaking beans, wash and drain.
Tightly pack beans in sterilized quart jars with lids.
Add 1 teaspoon salt to each jar. Pour hot water in each jar.
Tightly screw lids on jars.
Place quart jars in pressure canner, but not touching.
Add 2 quarts water for every 7 quarts to be cooked.
If less than 7 quarts are used, add a little more water.
Place lid on canner with 10 pounds pressure.
Cook on high for 20 minutes.
When first jingle starts, monitor heat to obtain 4 jingles per minute.
Do not open canner until steam is completely out of round pound weight or until canner is cool.