All garden vegetables, except 
tomatoes, are canned like this 
(pp. 18 to 21). You can use any 
of the jars described on page 
3, or tin cans, page 4. 
These pictures show jar with 
self-sealing type of closure. 
4 Cover beans with boiling 
water and boil 5 minutes. 
Meantime, heat clean jars in 
water. 
14 
Select beans fresh from the gar- 
den — young, tender, firm, and . 
2 Wash beans in several waters, 
; grit is gone. Lift them out of the 
water each time, so dirt that’s 
been washed off won’t be drained 
back over them. 
When, you pack, take one jar 6 Pack hot beans loosely to !/, 
from the water at a time. Use 
clean cloths to protect your hands cooking liquid, leaving '!/2-inch 
and to keep hot jars off cold sur- 
inch of top. Cover with hot 
space at top of jar. Add salt — 1 
teaspoon to a quart; !/, teaspoon 
to a pint. 
Pack all vegetables hot 
until every trace of sand and — 
3 Trim and cut beans. Prepare 
only enough for one canner 
load at a time. 
7 Remove air bubbles by work- 
ing the blade of a table knife _ 
down the sides of the jar. Add — 
more liquid if needed to fill j 
to |!/2 inch of top. © 
