www.sausagemaking.org

Pick beans, wash, stem then run through a bean slicer





pack into clean cans or jars, adding 1 tsp each of coarse salt, minced onion, minced sweet red pepper.





fill to within 1/2 inch with boiling water



set lids on cans or jars



seal lids



place in pressure canner



fill canner as per manufacturers instructions and process for 25 minutes at 10 psi



allow canner to cool, open and place cans under cold water, don't do this with glass jars. Once cool dry, label and store . Enjoy during our winter season.

Hey Big Guy,

Those look great. BTW I've long since run out of the cans that you've given me. When should I stop in to re-stock up? LOL!

DarrinG

Drop in any time

hi great where do buy the cans thanks jack

I get my cans from "Dominon and Grim " in Montreal, probably not much use to you accross the pond.

Thanks Big Guy,

I'm going to have to do that. I've only got 8 more weeks up there until I have to go to trade school.

DarrinG