I use a Presto 24 quart pressure canner and live under 1,000 ft elevation. So my recipes reflect those procedures, altitude and times but…
***ALWAYS, ALWAYS BEFORE STARTING, CONSULT YOUR BALL BLUE BOOK FOR STERILIZING JARS, CANNING PROCEDURES, YOUR NEEDED ALTITUDE PRESSURE AND TIMES!!!***
Wash and sterilize your pint jars.
Add to hot jars:
1 Tbsp diced onion
1/4 tsp canning salt
Load green beans into your jars to 1″ head-space
Boiling chicken broth to 1″ head-space
Run a plastic knife or a tool for removing bubbles around inside of your jar (add more broth if needed).
Wipe jar rims, add warm lid. Thread ring onto jar to finger tightness.
Load jars to warming pressure canner, (if your canner is big enough, you can two-story load to fit all 14 jars at once)
If you have hard water, add a little white vinegar in your canner water for clear jars.
Place lid on canner, vent for 10 minutes, add weight and bring to 11 lbs pressure for 25 minutes.
Once you have reached 25 minutes, turn canner off and let cool until pressure is at zero and pressure valve has dropped. Remove weight. Remove lid, away from you (it will still be hot and full of steam). Remove jars to a towel covered (protected), draft free counter and leave them alone for 24 hours. Happy pinging!!
Any jars that have not sealed, put in the refrigerator and eat within a few days.
After 24 hours, remove rings and wash both jars and rings in hot soapy water. Dry. You can return rings to jars but that is a personal preference.
Label and put away in a dark cool place.
To eat: remove ring and check jar to make sure it is still sealed. Open and pour into your pot. Add butter and pepper, bring to a boil, turn down heat and let simmer. Enjoy!
Panama City customer since 2013