I have been fortunate to have a high yield with my green beans from the garden. I did plant a second crop thinking the first one would be gone but it still kept producing.

Time to pull out the pressure cooker again and see how many pints I can process. But first I must prepare the green beans. I start by snapping the ends off.

Wash them in the sink.

Cut the green beans up approximately half inch each and place into the jar.

Scald the lids to ensure a proper seal to the jar.

Add 1/2 teaspoon of salt and hot water. Fill to half inch from top. Place scalded lid on jar.

Screw the ring on and tighten.

Place the jars in heated hot water. Add 2 tablespoons of vinegar to keep the jars clean on the outside.

Place the lid on.

Lock the lid and place the weight where it says 10 pounds pressure. Begin timing when the weight begins to jiggle. Allow 20 minutes to pressure cook.

Remove from burner and allow to cool 30 – 45 minutes before removing the weight and opening the lid.

Remove the jars from the pressure cooker and allow to cool. Date them if you like. These green beans are going to taste mighty good in the depths of the coming winter. The greatest part is no jars cracked and nothing exploded! These are things that a perfectionist will be afraid of and procrastinate canning the green beans at all. I am glad I have learned Progress is more important than Perfection.