220 GARDEN STEPS 



and tender. Tough fibers are very noticeable in 

 string beans when they are canned. Wash them 

 thoroughly. Beans may be canned whole, but most 

 famiHes will find it more convenient to cut them in 

 pieces, ready to serve direct from the cans. 



Boil the beans in the large kettle for fifteen min- 

 utes. While they are boiling, warm the jars in 

 warm water and place them near at hand. 



Pour off the boiling water from the beans and 

 rinse them in cold water in the wire basket. Then 

 pack them into the jars. Shake down well and 

 fill to the top. 



Add one level teaspoonful of salt to each quart 

 jar, one half teaspoonful to each pint. 



Fill the jars with boiling water, remembering that 

 the glass must be warm when the boiling water is 

 poured in. 



Put the rubber ring in place and set the cover on 

 the jar. Draw up the upper wire across the cover 

 to hold it in place, but do not snap the spring wire 

 down. 



Put the jars in the sterilizer and boil an hour and 

 a half. 



After an hour and a half of boiling, take the jars 

 from the boiler, snap the cover springs down, and 

 stand them upside down to cool. Be sure they do 

 not stand in a draft while cooling. 



The jars may be tested next day to see if they are 

 perfectly sealed. Loosen the spring and raise the 



