Directions for canning beans

[JULY 26, 2000]  To prepare green beans – snap, wax or Italian – select tender, crisp pods. Remove and discard diseased and rusty pods. Wash beans and trim ends. Break or cut into one-inch pieces or leave whole.

Hot pack

Cover beans with boiling water; boil five minutes. Pack hot beans into hot jars, leaving one inch headspace. Add ½ teaspoon salt to pints, 1 teaspoon to quarts, if desired. Fill jar to one inch from top with boiling hot cooking liquid. Remove air bubbles. Wipe jar rims. Adjust lids and process as directed below.

Raw pack

Pack beans tightly into hot jars, leaving one inch headspace. Add ½ teaspoon salt to pints, 1 teaspoon to quarts, if desired. Fill jar to one inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process.

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Processing 

Process in a dial gauge pressure canner at 11 pounds pressure or in a weighted gauge pressure canner at 10 pounds pressure. Process pints for 20 minutes, quarts for 25 minutes.

Other beans

To prepare other kinds of beans – lima, butter, pintos or soy – select young, tender, well-filled pods with green seeds (beans). Discard insect- and disease-damaged beans. Shell and wash beans thoroughly.

[Logan County Extension Service]

Corn recipes

1 can whole kernel corn

1 can cream style corn

1 box corn muffin mix (dry)

3/4 cup oil

4 eggs

1 cup shredded cheddar cheese

Mix all and bake one hour in a greased 9-by-13 pan at 350 degrees.

1 medium onion

2 tablespoons butter

2 potatoes (chopped)

1 teaspoon salt

2 tablespoons flour

1/2 package frozen corn

1 cup chopped ham

1/8 teaspoon pepper

1 cup water

1 cup milk

Sauté onion in butter till tender. Add potatoes and water; bring to a boil, simmer 15 minutes. Stir milk and flour in a separate bowl. Add corn, milk mixture, ham, salt and pepper to potatoes. Bring to a full boil. Simmer 15 minutes.

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1 2/3 cups dried bow tie pasta

12 ounces skinless, boneless chicken breast halves, cut in strips

1 can (14.5 ounces) diced tomatoes with garlic and onion

1 can (15.25 ounces) whole kernel gold and white corn, drained

1 teaspoon grated lemon peel and 1 teaspoon lemon juice

1. Cook pasta according to package directions, drain.
2. Meanwhile, lightly coat large skillet with nonstick cooking spray.
3. Cook chicken over medium-high heat 3 minutes or until chicken is no longer pink.
4. Add undrained tomatoes, corn, lemon peel, lemon juice and 1/4 tsp. coarsely ground pepper; heat through. Add pasta and toss.
5. Enjoy.

3 packages (16 ounces each) frozen corn

11 ounces cream cheese (cubed)

1/4 cup butter or margarine (cubed)

3 tablespoons water

3 tablespoons milk

2 tablespoons sugar

6 slices process American cheese (cut into small pieces)

Combine all ingredients in a crockpot. Mix well. Cover and cook on low for four hours or until heated through and the cheese is melted. Stir well before serving. Yield: 12 servings

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