Canning Green Beans

1 1/2 pounds fresh beans to 2 1/2 lbs per quart jar
1 teaspoon pickling salt per quart jar -- (optional)

Wash, trim ends and unzip strings as needed. Sort for size and maturity; some may be packed whole and upright like asparagus; others may be cut slanted in 1-inch pieces.

In large kettle of water at 170 degrees, place blanching basket or loosely tied cheesecloth bag of prepared beans and slow-cook for 5 minutes after water returns to temperature. Remove beans and pack into hot, clean jars leaving 1/2-inch headroom. Add salt if desired.

While packing beans into jars, bring water you used to blanch beans to boil. Pour boiling liquid over beans in jars, leaving 1/2-inch headroom. Remove trapped air with slender plastic spatula. Adjust hot lids; process at 10 pounds pressure for 25 minutes, beginning timing when canner indicates it has achieved pressure.

Remove from canner according to canner's manual. Place jars on dish towels on counter and let cool. Test for proper seals by pushing down on flat part of each lid; if lid pops back, seal isn't complete. Either place in refrigerator and eat soon, or reseal according to manual instructions.

This recipe yields 1 quart.

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