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