---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Canning Snap & Italian Bean Pieces (Green & Wax)
  Categories: Canning, Vegetables
       Yield: 1 recipe
  
  
   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.
   
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   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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