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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