For the pickled beans, place beans in medium heatproof bowl. Combine
L).
Trim ends from beans.
Over medium heat, melt
You will need a 5-gallon jar.
Cook green beans or corn until done.
Let cool.
Cut corn off cob (corn may be pickled on cob, if desired).
Mix salt in 4 gallons of water, pour over beans or corn or both.
Press down, lay grape leaves or brown paper on top.
Lay a clean creek rock on top to hold down.
Cover jar.
Top with clean white cloth.
The corn and beans may be layered in jar and pickled together.
o dissolve.
Mix the beans and onion together.
Put
Cook beans 10 minutes or until they can be mashed between fingers.
Let cool; pack in sterilized quart jars.
Cover with the mixture as follows.
Heat the salt, water and vinegar and pour over corn or beans.
Seal.
Put in cool place until pickled.
You might have to make added liquid, depending on how tight the food is packed.
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.
Wash beans until clean of any dirt
Cook 2 gallon beans until done; drain. Pour cold water over them to cool.
Put beans and 1 cup plain salt in a crock.
Let set 14 days. Put clean water on beans and put in jars.
Seal.
ngredients according to amount of beans you have on hand.
Bring 2 quarts water and salt to a boil in a large saucepan. Add beans; cook 4 minutes or until crisp-tender. Drain and place in a large bowl filled with ice water.
Combine red wine vinegar and remaining ingredients in a medium saucepan. Bring to a boil; cook 1 minute or until sugar disolves.
Pour over beans; cover and marinate in the refrigerator at least 24 hours OR place beans in pint jars; remove bay leaves; pour marinade into pint jars and seal. Process for 15 minute in a boiling water bath.
String and break beans; cook until beans are soft enough to mash; drain.
Put in gallon jar or crock and add 1/2 cup pickling salt.
Cover with cold water.
Weight down with something heavy enough to keep beans under water.
Let set for 8 to 10 days.
Boil corn on cob.
Pickle in jar using same amount of salt and water. Drain; after 8 to 10 days, cut corn off cob and mix with beans. Heat beans and corn mixture until hot all the way through.
Pack in hot jars and seal.
Process in canner in boiling water 15 minutes.
ver medium heat. Add the beans and onion slices. Cook until
Cook beans in boiling salted water until tender.
Use 1 teaspoon salt to each quart of water.
Drain and pack in hot syrup.
Combine remaining ingredients.
Heat to boiling.
Pour over beans and seal.
Makes 8 quarts.
Cut the ends off the beans and leave beans uncut.
Cook beans in boiling, salted water until tender, using 1 teaspoon coarse-medium salt to each quart of water.
Drain.
Pack hot in sterilized jars.
Combine remaining ingredients; heat to a boil.
Pour over beans.
Seal in hot, sterilized jars.
Makes 8 pints.
Soak beans overnight.
Drain and cover with fresh water.
Add 1 1/2 teaspoons salt.
Cook at a simmer 1 to 1 1/2 hours or until tender.
Drain and rinse well.
Combine all other ingredients. Pour over drained beans.
Chill several hours.
Keeps well and improves with time.
Cook green beans until tender; drain and cool.
Fill quart jars with beans (shake down beans as you fill jars).
Add 1 tablespoon canning salt and 1 tablespoon vinegar to each quart jar.
Fill with cold water.
Seal and store in cool place.
Cook beans in water until tender.
Mix water, salt and vinegar. Drain beans and pack in jars, cold or hot.
Pack in jars; put a pod of hot pepper in each jar on top.
Cover beans with liquid.
Seal cold.
Cook beans nearly done and put in cloth bag; put in stone jar. Mix all 4 ingredients and let solution come to a boil.
Remove and let cool before pouring over beans.
Let stand for 1 week or 10 days.
Take beans out of solution and wash.
Pack in glass jars and fill with cold water; process 15 minutes at 10 pounds pressure.
If you have a 5 gallon jar, it will take 1 1/2 times the amount of solution.
Break beans and cook until done.
Pour water from beans.
Boil corn on cob.
Cool and cut from cob.
Mix together and place in large jar.
Mix remaining ingredients together and bring to a boil.
Pour over the beans and corn already in jar.
Place weights over mixture and cover tightly for 9 days.
After this, you may can or leave in jar.
Cook beans until bullets are soft, but firm. Cool. Pack firmly into sterilized pint jars to within 1 inch of top. Fill with preceding mixture to cover top of beans. Using a knife, work salt mixture down sides of cans so all beans will be covered. Put caps on loosely; let ferment from 8 to 10 days or until fermentation stops. Clean lids; screw on tightly and process in a hot water bath for 30 minutes. Begin to count when water boils.