Pressure Canned Green Beans

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   ["Wash,", "string", "and break or cut green beans into 1-inch pieces.", "Pack", "tightly", "into", "jars, leaving within 1/2-inch of top of jar.", "Add 1/2 teaspoon salt to each pint or 1 teaspoon salt to a quart. After", "packing beans in jar, add salt and fill within", "1/2-inch", "of", "top of jar with hot water.", "Put on lid, that has been setting in hot water.", "Screw on cap tightly and", "place into", "pressure", "canner.", "Most", "canners will hold 7 quarts", "or", "8 pints.", "After putting jars into canner, add 3/4 full", "of", "hot water.", "Place on lid;", "tighten down securely and place", "on gauze. Time after it rises with steam and jiggles, 20", "minutes", "for pints and 25 minutes for quarts.", "Let canner cool", "down", "before removing lid.", "Remove from canner and place cloth over jars; let stand to seal for 24 hours, then place on shelves", "or in cabinet. Date lid with magic marker; will keep for years."]

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