Add boiling water, maintaining the 1-inch headspace. Raw Pack: Fill jars tightly with raw beans, leaving 1-inch headspace. Fill jars loosely with beans leaving 1-inch headspace. Hot Pack: Cover with boiling water boil 5 minutes. Add ½ teaspoon salt to pints 1 teaspoon of salt to quarts, if desired. Leave whole or cut or snap into 1-inch pieces. Remove and discard diseased and rusty pods. Quality: Select filled but tender, crisp pods. A bushel weighs 30 pounds and yields 12 to 20 quarts which is an average of 2 pounds per quart. 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. Adjust lids and process according to the recommendations in Table 1 for a dial-gauge pressure canner or Table 2 for a weighted-gauge pressure canner.Ĭlemson University 2012 Green & Wax Beans Add water as needed, about every hour.įill jars, leaving 1-inch headspace.
Add beans and enough molasses or tomato sauce toĬover beans. Place seven ¾-inch pieces of pork, ham or bacon in an earthenware crock, a large casserole or a pan. Molasses Sauce: Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt and ¾ teaspoon powdered dry mustard. Tomato Sauce: Mix 1 quart tomato juice, 3 tablespoons sugar, 2 teaspoons salt, 1 tablespoon chopped onion, and ¼ teaspoon of each of the following: ground cloves, allspice, mace and cayenne pepper. Make your choice of the following sauces: Boil 2 minutes, remove from heat, soak 1 hour and drain. Add 3 cups of water for each cup of dried beans or peas.
Quantity: An average of 5 pounds of beans is needed per canner load of 7 quarts an average of 3¼ pounds is needed per canner load of 9 pints which is an average of ¾ pounds per quart. If this is your first time canning it is recommended that you read the HGIC 3040, Canning Foods at Home before beginning.