1 no ingredients
Directions
Quantity: An average of 14 pounds is needed per canner load of 7
quarts; an average of 9 pounds is needed per canner load of 9 pints.
A bushel weighs 30 pounds and yields 12 to 20 quarts--an average of 2
pounds per quart.
Quality: Select filled but tender, crisp pods. Remove and discard
diseased and rusty pods.
Procedure: Wash beans and trim ends. Leave whole or cut or snap into
1-inch pieces.
Hot pack--Cover with boiling water; boil 5 minutes. Fill jars loosely,
leaving 1-inch headspace.
Raw pack--Fill jars tightly with raw beans, leaving 1-inch headspace.
Add 1 teaspoon of canning salt per quart to the jar, if desired. Add
boiling water, leaving 1-inch headspace.
Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.
Table 1. Recommended process time for Snap and Italian Beans in a
dial-gauge pressure canner.
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 20
minutes for Pints, 25 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb. Table 2.
Recommended process time for Snap and Italian Beans in a
weighted-gauge pressure canner.
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 20
minutes for Pints, 25 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 recipe
Canning Snap & Italian Bean Pieces (Green & W Recipe brought to you by Recipe Ideas
Categories: Bean; Canning; Dessert; Italian; Pie
The History of Recipes
Food historians have found proof that recipes existed far back into the far past, in fact as far back into history as pharonic Egypt, and maybe further still. Interesting though that maybe, generally, these ancient cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to food historians are some ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move on, we find a couple of recipe books which appeared in the 1300s - a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books have no connection with the spicy food that is served today, but rather recipes for the types of meals prepared by the chefs of the nobility of the period. During the next few centuries, the powerful and wealthy houses competed to serve the most exotic meals, and as a result cooks and their recipes could command a high salary. However, it wasn`t until the 1800s that cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing popular recipes of the day. By the advent of the 20th century, cook books are highly popular mostly as a result of increased literacy, more free time and having more money to spend. |
We hope you enjoy this Canning Snap & Italian Bean Pieces (Green & W recipe.
