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LOCATION: Recipes >> Preserving >> String Beans 01

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BEANS, SNAP, AND ITALIAN PIECES

Green and wax

Quantity: An average of 14 pounds is needed per canner load of 7
quarts; an average of 9 pounds is needed per canner load of 9 pints.
A bushel weighs 30 pounds and yields 12 to 20 quarts an average of
2 pounds per quart.

Quality: Select filled but tender, crisp pods. Remove and discard
diseased and rusty pods.

Procedure: Wash beans and trim ends. Leave whole or cut or snap
into 1-inch pieces.

Hot pack: Cover with boiling water; boil 5 minutes. Fill jars,
loosely leaving 1-inch headspace.

Raw pack: Fill jars tightly with raw beans, leaving 1-inch headspace.
Add 1 teaspoon of canning salt per quart to the jar, if desired.
Add boiling water, leaving 1-inch headspace. Adjust lids and process.


Recommended process time for Snap and Italian Beans in a DIAL-GAUGE
pressure canner:


Canner Gauge Pressure (PSI) at Altitudes of

Style of Jar Size Process 0- 2,001- 4,001 6,001-
Pack Time 2,000 ft 4,000 6,000 8,000 ft

Hot and Pints 20 min 11 lb. 12 lb. 13 lb. 14 lb.
Raw Quarts 25 min 11 lb. 12 lb. 13 lb. 14 lb.



Recommended process time for Snap and Italian Beans in a WEIGHTED-GAUGE
pressure canner:

Canner Gauge Pressure (PSI) at Altitudes of

Style of Jar Size Process 0- above
Pack Time 1000 ft 1000 ft

Hot and Pints 20 min 10 lb. 15 lb.
Raw Quarts 25 min 10 lb. 15 lb.

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