Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an
average of 9 pounds is needed per canner load of 9 pints. A bushel weighs
30 pounds and yields 12 to 20 quarts--an average of 2 pounds per quart.

Quality: Select filled but tender, crisp pods. Remove and discard diseased
and rusty pods.

Procedure: Wash beans and trim ends. Leave whole or cut or snap into 1-inch
pieces.

Hot pack–Cover with boiling water; boil 5 minutes. Fill jars loosely,
leaving 1-inch headspace.

Raw pack–Fill jars tightly with raw beans, leaving 1-inch headspace. Add 1
teaspoon of canning salt per quart to the jar, if desired. Add boiling
water, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2
according to the method of canning used.

Table 1. Recommended process time for Snap and Italian Beans in a
dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 20
minutes for Pints, 25 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb. Table 2.
Recommended process time for Snap and Italian Beans in a weighted-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 20
minutes for Pints, 25 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of