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Canned beans Recipe

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This recipe for Canned beans is from The BNSF Light The Night Topeka Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
beans
salt
water
Directions:
Directions:
Pick beans, wash, remove ends and snap or cut them. Prepare jars as described above (see pickled beets). Pint jars are recommended, because this process involves putting the jars in a hot water bath to cover the jars. If the canner is large enough to immerse quarts, quart jars may be used. Fill the jars to the neck with beans, put in 1/4 t salt and fill to the neck with tap water. Put on new lids (which have been living in a pan of hot water) and screw on the rings. Use a canner with a rack on the bottom. Place jars on the rack and fill the canner until the water covers the tops of the jars. Note: a 10 quart canner holds 7 pints and a 16 quart canner hold 11 pints. Bring to a boil for 1 1/2 hours.

 

 

 

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