Ingredients:

  • 7 lbs fresh snap beans, trimmed and washed
  • 14 cups water
  • 3 tbsp pickling salt
  • 1 tbsp granulated sugar
  • 1 tsp black peppercorns
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes

Instructions:

  1. Wash the green beans thoroughly in cold water. Snap the ends off each bean or cut them into 2 to-3 inch pieces until they are uniform in size. Note: Smaller pieces pack tighter, leaving less room for air.
  2. Place the peppercorns, garlic powder, and red pepper flakes at the bottom of each sterilized quart jar.
  3. Pack the raw green beans tightly into the jars, leaving exactly 1 inch of headspace at the top.
  4. Pour the salt and sugar over the beans.
  5. Fill each jar with boiling water, maintaining the 1 inch headspace.
  6. Run a bubble remover tool around the inside of the jar until you see air bubbles rise to the surface.
  7. Wipe the rims clean and apply the lids and bands until finger tip tight.
  8. Place jars in the pressure canner with the required amount of water. Vent the canner for 10 minutes before bringing it to full pressure.
  9. Process for 25 minutes (adjust for altitude), then allow the pressure to drop naturally before removing the jars.