Pressure Canned Green Beans - cooking recipe

Ingredients

green beans
1/2 tsp. salt to each pt. or 1 tsp. salt to a qt.
hot water

Preparation

Wash,
string
and break or cut green beans into 1-inch pieces.
Pack
tightly
into
jars, leaving within 1/2-inch of top of\tjar.
Add 1/2 teaspoon salt to each pint or 1 teaspoon salt to a\tquart.\tAfter
packing\tbeans in jar, add salt and fill within
1/2-inch
of
top of jar with hot water.
Put on lid, that has been setting in hot water.
Screw on cap tightly and
place into
pressure
canner.
Most
canners will hold 7 quarts
or
8 pints.
After putting jars into canner, add 3/4 full
of
hot water.
Place on lid;
tighten down securely and place
on\tgauze. Time after it rises with steam and jiggles, 20
minutes
for pints and 25 minutes for quarts.
Let canner cool
down
before removing lid.
Remove from canner and place cloth over jars; let stand to seal for 24 hours, then place on shelves
or in cabinet. Date lid with magic marker; will keep for years.