Email to Cat      

Herbed Green Beans

Source of Recipe


Better Homes and Gardens






List of Ingredients



• 3-1/2 to 4 lbs. green beans
  
• 1-1/2 cups chopped onion
  
• 1 cup chopped celery
  
• 1 to 2 cloves garlic, minced
  
• 1 to 2 Tbsp snipped fresh basil or oregano (or 1 to 2 tsp dried basil or oregano, crushed)
  
• 1-1/2 tsp snipped fresh rosemary or tarragon (or 1/2 tsp dried rosemary or tarragon, crushed)
  
• 1/2 tsp salt, optional
  






Instructions



1. Wash beans; drain. Trim ends; cut or break into 1-inch pieces. Measure 12 cups of beans.
   
   
2. Place beans in a 4- to 6-quart Dutch oven or kettle; add enough water to cover beans. Cover; bring to boiling. Cook, covered, for 5 minutes. Drain. Combine the hot beans, onion, celery, garlic, herbs, and (if desired) salt.
   
   
3. Fill hot, clean quart or pint canning jars, leaving 1/2-inch headspace. Add boiling water, leaving 1/2-inch headspace. Remove air bubbles; wipe jar rims and adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds pressure for dial-gauge canners, for 25 minutes for quarts or 20 minutes for pints. Allow the pressure to come down naturally. Remove jars from canners and cool on racks.
   
   Makes about 6 pints
   (24 1/2-cup servings)