Michigan State University Extension
Preserving Food Safely - 01600883
10/13/97

Canning Snap and Italian beans



GUIDE 4:9
BEANS, SNAP AND ITALIAN -- PIECES


Green and wax


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.


Recommended process time for SNAP AND ITALIAN BEANS
in a dial-gauge pressure canner.


Canner Gauge Pressure (PSI)
at Altitudes of


Style Jar Process 0- 2,001- 4,001- 6,001-
of Pack Size Time 2,000ft 4,000ft 6,000ft 8,000ft


Hot Pints 20 min 11 lb 12 lb 13 lb 14 lb
and
Raw Quarts 25 11 12 13 14



Recommended process time for SNAP AND ITALIAN BEANS
in a weighted-gauge pressure canner.


Canner Gauge Pressure (PSI)
at Altitudes of


Style Jar Process 0- Above
of Pack Size Time 1,000 ft 1,000 ft


Hot Pints 20 min 10 lb 15 lb
and
Raw Quarts 25 10 15


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