|The Book of Green Tea|
|by Christine Dattner|
From the Japanese Gyokuro to the superb Chinese green teas, to the blue-green teas of Darjeeling, The Book of Green Tea takes you on a voyage full...
1 - 10 of 1,900 for canned green beans
Use large (3 ... inch pieces). Drain beans into a strainer ... Put lid on and cook on medium until tender. Season to taste with salt. Makes 4-5 servings.
Fry out fatback ... the water the beans were canned in. Add new ... possible without them sticking. Of course, this means you really have to watch them.
Wash beans. Pack in ... jar. Rinse the jars in hot water. Boil lids - not rings. Put in canner. Cover the jars with water. When they boil, time for 3 hours.
1 teaspoon salt per quart beans. 1 tablespoon ... 1 cup vinegar per gallon beans. Cook for 30 minutes after starts boiling. Pack in quart jars and seal.
Wash and cut beans. To every ... stir well and bring to a boil for 20 minutes. Pack in clean jars and seal. To use, pour off water and cook as fresh beans.
This is an easy way to can, for small amounts of beans may be canned at a time. Break off end of green beans and break ... would fresh beans until tender.
Wash and snap green beans. Cover with water mixed with the above ingredients. Boil 45 minutes. Fill quart jars and put some of the liquid over beans and seal.
Mix water, salt, sugar, vinegar and green beans, which have ... Drain again, now add water and cook as for fresh beans, season but do not add more salt.
Cover beans with water. Add ... Boil 45 minutes. Pack beans tightly in jars and fill with cooking liquid. Add 1 teaspoon salt per jar. Seal jars tightly.
Mix ingredients and bring to a boil. Add beans and boil 30 minutes. Put in cans and seal.
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