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1
Wash, trim ends and unzip strings as needed.
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2
Sort for size and maturity; some may be packed whole and upright like asparagus; others may be cut slanted in 1-inch pcs.
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3
In large kettle of water at 170 degrees, place blanching basket or possibly loosely tied cheesecloth bag of prepared beans and slow-cook for 5 min after water returns to temperature.
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4
Remove beans and pack into warm, clean jars leaving 1/2-inch headroom.
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5
Add in salt if you like.
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6
While packing beans into jars, bring water you used to blanch beans to boil.
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7
Pour boiling liquid over beans in jars, leaving 1/2-inch headroom.
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8
Remove trapped air with slender plastic spatula.
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9
Adjust warm lids; process at 10 pounds pressure for 25 min, beginning timing when canner indicates it has achieved pressure.
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10
Remove from canner according to canner's manual.
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11
Place jars on dish towels on counter and let cold.
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12
Test for proper seals by pushing down on flat part of each lid; if lid pops back, seal isn't complete.
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13
Either place in refrigerator and eat soon, or possibly reseal according to manual instructions.
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14
This recipe yields 1 qt.
