CANNED ABITSUWELAS (SNAP BEANS)

Assemble these utensils:

Kitchen scale

Kitchen knife

Chopping board

Set of measuring cups

2-quart saucepan

3 8-ounce clean sterilized jars or 2 No.

2 tin cans

Big saucepan or kettle with a rack

Pressure canner

Thermometer

Timer

Assemble these supplies:

1/2 kilo abitsuwelas (snap beans)

Salt

1 to 2 teaspoons of salt per quart of water

Steps in preparation:

1. Wash thoroughly and trim.

2. Cut into convenient lengths (11/2 to 2 inches). Can the small ones uncut.

3. Blanch the beans in steam or boiling water for 2 minutes. Let it cool.

4. Fill the cans or bottles with the beans. A boiling hot brine solution made by adding 1-2 teaspoons of salt per quart of water is added.

5. Process glass jars (8-ounce) or No. 2 cans at 10 pounds pressure (240°F) for 40 minutes or 250°F for 20 minutes; 2 1/2 cans at 240°F for 60 minutes or 250°F for 50 minutes.