Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 30 pounds and yields 12 to 20 quarts--an average of 2 pounds per quart.
Quality: Select filled but tender, crisp pods. Remove and discard diseased and rusty pods.
Procedure: Wash beans and trim ends. Leave whole or cut or snap into 1-inch pieces.
Hot pack--Cover with boiling water; boil 5 minutes. Fill jars loosely, leaving 1-inch headspace.
Raw pack--Fill jars tightly with raw beans, leaving 1-inch headspace. Add 1 teaspoon of canning salt per quart to the jar, if desired. Add boiling water, leaving 1-inch headspace.
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used.
| Table 1. Recommended process time for Snap and Italian Beans in a dial-gauge pressure canner. |
| Canner Pressure (PSI) at Altitudes of |
| Style of Pack | Jar Size | Process Time | 0 - 2,000 ft | 2,001 - 4,000 ft | 4,001 - 6,000 ft | 6,001 - 8,000 ft |
| Hot and Raw | Pints | 20 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 25 | 11 | 12 | 13 | 14 |
| Table 2. Recommended process time for Snap and Italian Beans in a weighted-gauge pressure canner. |
| Canner Pressure (PSI) at Altitudes of |
| Style of Pack | Jar Size | Process Time | 0 - 1,000 ft | Above 1,000 ft |
| Hot and Raw | Pints | 20 min | 10 lb | 15 lb |
| Quarts | 25 | 10 | 15 |