Wednesday, August 12, 2009

Canning Recipe for Green Beans

This is from a terrific book – Preserving the Harvest
If you have many, many green beans right now, this is a wonderful way to preserve them.

Pungent Green Beans

Using a Boiling-water bath canner, makes approximately five 1-pint jars

3 pounds green beans, washed and trimmed
1/3 cup olive oil
1 large onion, minced
3 cloves garlic, minced
4 cups water
3 cups white wine vinegar
¾ cup sugar
1 Tablespoon celery salt
2 teaspoons salt
1 teaspoon pepper

Cut the beans to a uniform size. I like to cut them into pieces about 2 ½ inches long.
Cook the beans in boiling salted water until tender, about 5-6 minutes.
In a large saucepan, heat the oil and sauté the onion and garlic until soft.
Add the water, vinegar, sugar, celery salt, salt and pepper to the onion mixture and boil until the sugar has dissolved.
Add the beans and boil in the vinegar mixture for 2 minutes.
Ladle into hot, clean jars, leaving a ½ inch of headspace.
Seal and process in a boiling-water-bath canner for 15 minutes.

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