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Show Green Beans Popular When j Home Canned and Garnished flW lf-wv v'' '.''y-'v'.w'.'.'.' ":..J4 r V w. ; I , k , - ;:$ Coartoy el Ball Brothtr$ Company "Finish your green beans ... or no desaert!" Does that sound familiar? Green beans can be good, good enough to tempt the appetite of a finicky child, or, for that matter, a husband who leans too much toward a meat, potato and pie diet. Especially if the green beans you serve have been canned in your own kitchen and then prepared for serving with aa, extra garnish! Process Under Pressure Choose crisp, meaty stringless beans. The beans in the pods are tiny at this stage. Wash the pods clean, then drain. If you're washing the vegetable in a pan, two or three changes of water should be used. Lift the beans out of the pan each time into a bowl or onto a clean surface Vd then pour out the water. Snip off stem ends and cut or break beans into even pieces. Cover with boiling water and boil from 3 to 5 minutes. Pack the hot beans into hot jars. Add one teaspoon salt to each quart if desired and cover with boiling water. Put Dome lid on jar and screw band tight. Process pints 20 minutes and quarts 25 minutes at 10 pounds pressure. If you are .canning beans which arc near the shell-out stage, add 20 minutes to I processing time. Ways of Serving When you serve th beans, serve them plain one time and "dressed up" another. One way to "dress them up" is to open the jar, heat the beans for 15 minutes, drain, season with salt, pepper and butter, and garnish with sliced raw onion rings. Sweet-Sour Sauce, Tomato Sauce, Cheese Sauce, a touch of pork or bacon fat and bits of crisp bacon or salt pork are other ways of making green beans tasty. Serve green beans in salads, soups, stews and casseroles, too. Try these variations and you'll find yourself actually running short on home-canned green beans! So put up plenty of them this summer. Remember you save by canning your own! |