Canning Snap & Italian Bean Pieces (Green & W Recipe




Canning Snap & Italian Bean Pieces (Green & W Ingredients

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A Recipe for
Canning Snap & Italian Bean Pieces (Green & W

 

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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This Canning Snap & Italian Bean Pieces (Green & W recipe is one of many in our Ethnic Category.






Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.


This Recipe for Canning Snap & Italian Bean Pieces (Green & W is one of thousands in the Recipes-to-go Ethnic Cookbook.


Chemically speaking, chocolate really is the world's perfect food.

Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars


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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




Canning Snap & Italian Bean Pieces (Green & W

My wife dresses to kill. She cooks the same way.

Henry Youngman






Canning Snap & Italian Bean Pieces (Green & W 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

Serves: 1

 

 

 

 

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