Show n V 0 I Best to Put U Up p Beans I i Fresh From the Field o o 0 Select small ten tender er wax was or green reen beans for canning cannin purposes Beans that have ha grown the pod pOll to an any size arc are difficult to can and tho the re resulting re- re suiting pro product is 13 not as satisfactory us ss one ono from frum younger cr beans Tho The sooner sooner soon soon- er the beans leans arc In the Jar after picking pickIng pick pick- Ing In tho the better the tho flavor and the more c certain they aro are to keep Wash a h string and ancI cut off the ends of or the beans beads Whole hole beans cams m may 1 be canned or j they he ma may be cut in fu short aholt lengths Tho Those c cut diagonally ll arc attractive in ip- ip l t the beaus beans in a wire sieve orin or orIn orin in chee cheesecloth and blanch scald cald in hot W water or live lice steam for five minutes minutes minutes min min- utes or until tho tiro pod will bend without breaking On removal I drain well and pack Into hot jars which have ha been boiled for fifteen minutes On the tile Jars Jurs place solution of or one tablespoon of or soda to one quart rt of or water Cover beans wit a 1 hot brine made from S o level le tablespoons of r salt tot toI to t I quarts of ot boiling water Put on en top tol which has be been n boiled 5 6 minutes With lIth lIthIa top glass plat Ia top toll Jars put one wire ball bail In po- po lIttlon Make Malec screw tops about half haIr tl tight hL Processing beals beal's under steam pressure ure Is recommended Quart jars should be processed I 13 iu minutes under pressure of ten pounds With ith a hot hot- water canner or with a made home-made canner made out of or a wash wasil boiler or or lard can lan process the Jars two to hours hour If Ir the time period one procedure Is used Make lako sure the water Is hI bulling boiling before starting starting starting start start- ing to count time When hen boiled bolle tighten lighten tight light en th the covers and cool If Jr the intermittent boiling procedure Is used boll boil for tor 4 45 13 minutes on three I ces lve e da days Before each tach boiling bollins- loosen the covers TI Tighten cowls covers after each ach boiling holling When hen tile the processing Is completed lift lilt the jars jar from the cau- cau ner Cool in a spot pot free freo from rom drafts test nn and store In event ent of oC leakage o when Jar is il te tested tc remove put en cn new wet war boiled one ono and ancl process 1 lo minutes more One o of the tho best varieties of beans fotI for fot canning is s the th Refugee United States I Department of or Agriculture |