Herbed Green Beans
Source of Recipe
Better Homes and Gardens/posted by catgurrl at recipe circus
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
Recipe
Wash beans; drain. Trim ends; cut or break into 1-inch pieces. Measure 12 cups of beans.
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.
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)
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