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Prep Time: About 1 hour
Cooking Time: 25 minutes in pressure canner
1 kg (2 lbs) of green beans for each quart.
Use only tender, crisp disease-free beans.
5 mL (1 tsp) per quart Windsor Coarse Salt®
Preparation
Wash beans and trim ends. Leave whole or
cut into 1-inch pieces. Fill hot sterilized quart jars with beans.
Add 5 mL (1 tsp) Windsor Coarse Salt per quart. Add boiling water,
leaving a 1-inch headspace. Remove air bubbles using a non-metal
spatula. Wipe rims of jars and adjust lids. Process in pressure
canner for 25 minutes at 10 pounds pressure (weighted gauge).
NOTE: Processing time above is for altitudes under 300 m (1,000
ft). For altitudes above 300 m (1,000 ft), process for 25 minutes
at 15 pounds of pressure.
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