1 peck string beans, yellow or green
6 c. sugar
3/4 c. dry mustard
1 tbsp. turmeric
2 tbsp. celery seed
1 1/4 c. flour
3 pts. vinegar

Cook beans in salt water until well done; drain. Mix other ingredients in large saucepan. Bring to boil. Add beans; cook 5 minutes. Seal while hot in pint jars.