Ingredients
1 gal. snapped green beans
2 c. water
1 c. white vinegar (5%)
1/2 c. sugar
1 tsp. salt (per qt.)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Record your recipes and experiments — organized cooking journal
Luxurious tuna belly in olive oil — salad, toast, tinned fish moment
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Bring water, vinegar and sugar to a hard boil. Add beans; boil for 3 minutes. Add salt to each sterilized jar. Fill jars with beans and water. Be sure lids are in boiling water and ready to seal on jars. No need to pressure cook. When preparing beans to cook, drain off water and rinse if you wish. Then add fresh water and seasonings.