| Pint jars | 40 minutes |
| Quart jars | 50 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack raw beans to ¾ inch of top; do not shake or press beans down. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill cans to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 40 minutes |
| No. 2½ cans | 40 minutes |
•Hot Pack.—Shell the beans, cover with boiling water, and bring to boil.
In glass jars.—Pack hot beans loosely to 1 inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving 1-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 40 minutes |
| Quart jars | 50 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot beans loosely to ½ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 40 minutes |
| No. 2½ cans | 40 minutes |