2 gal. snapped beans
1/2 c. vinegar
1/2 c. sugar
Canning salt
Qt. canning jars

Cover beans with water. Add sugar and vinegar. Bring to full rolling boil; lower heat and boil for 45 minutes.

While still simmering, pack in hot quart jars. Add 1 teaspoon canning salt to each quart. Seal.

For serving: Drain in colander, rinse well. Cook in fresh water with desired seasonings.

Note: This is an old recipe. Revised canning methods call for processing quart jars 45 minutes in a boiling water bath or 20 minutes in a pressure canner before storage. You may want to reduce the time you boil the beans in the open kettle and boil them only until they are hot, then pack immediately into jars for processing. They will complete cooking in the jar while being processed. Consult your favorite canning reference for more details on proper canning techniques.