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October 1998 Issue
Saving Nature's Best
by Ronda L. Halpin
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Green Beans and Onions

Adding onion to your prize-winning green beans is sure to please your dinner crowd. For a little more pizzazz, add some sliced sweet baby carrots.
  • Green beans, cleaned and cut into 1" pieces
  • White onions, chopped
  • 1/2 teaspoon salt
Combine beans and onions in a large bowl. Make sure about 1/3 of the mixture consists of onions. Pack into clean 1 pint canning jars. Add 1/2 teaspoon salt to each jar. Fill with water and secure with lids and rims. Cook in a pressure cooker at 10 pounds for 20 minutes. If you'd like you can replace the green beans with a 50/50 mixture of green beans and carrots. If you are using quart jars, add 1 teaspoon of salt to each jar.
  • Yields: Depends on how many beans you have!
  • Preparation Time: 20 minutes (plus cutting and packing time, which will vary)
 

Editor's Note: Some people have voiced concerns with making low-acid, homemade foods. While we have never experienced any health or safety problems with the recipes included in this article, we feel it is important to inform our readers of safety concerns voiced by organizations other than our own.

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