| |
| Grandmother gave me this recipe and Aunt Nickie verified it. |
| |
|
|
Blue Lake Green beans (prepared) |
|
|
|
canning salt |
|
|
|
Quart jars |
|
|
|
hot water |
|
|
|
| |
| Wash, string, snap and rewash beans. In a large pot heat beans to boil, cook just till they change color. While still hot (use clean rubber gloves.) Pack tightly into sterilized quart jars. To each jar add 1 teaspoon canning salt and fill with hot water to one inch from lid. Then put into pressure cooker. Cook 25 minutes under 10 lb pressure. Turn off heat and let cool to lukewarm in canner with towels in place until cold. |
|
| |
| Servings: 1 |
| |
| Recipe Source |
|
Source: Paula ARG Kernachan
ALWAYS: use instructions that came with your own pressure cooker if there are any differences. It is always possible that the newer ones would be different from my grandmothers.
|
| |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |