As soon as you remove jars from canner, complete seals if necessary.
BN21475
To hot pack snap beans, cover cut beans with boiling water and boil 5 minutes.
BN21471
Then pack hot beans loosely in jar and cover with hot cooking liquid before processing in a pressure canner.
In tin cans.—Pack hot beans loosely to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling-hot cooking liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 25 minutes |
| No. 2½ cans | 30 minutes |