Grandma Ammons' Pickled Beans And Corn

1. 1

   String and break beans.

2. 2

   Boil corn on cob, then cut corn off cob.

3. 3

   Boil beans until tender and drain.

4. 4

   Put all beans and corn in a stone crock.

5. 5

   Add salt and mix well with beans and corn.

6. 6

   Add enough water to cover beans and corn.

7. 7

   Weight down with plate. Tie a clean cloth over top of crock.

8. 8

   Allow beans to work about 7 to 10 days.

9. 9

   Pack in hot jars to 1/2-inch from top and seal. Bring canner to 10 pounds pressure and remove from heat.

10. 10

    When pressure drops to zero, remove jars and store.

No additional tips available.