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Herbed Green Beans

3 pounds Green Beans

1 1/2 Cups chopped onion

1 cup chopped celery

1 clove garlic, minced

1/2 tsp. dried rosemary, crushed

1/4 tsp. dried basil, crushed

Wash, break green beans. Measure 12 cups. In 6 quart kettle simmer beans in boiling water for 5 minutes. Drain. Combine green beans, onion, celery, garlic, rosemary, and basil. Pack mixture into hot jars, leaving 1/2" head space. Cover with boiling water. Add 1/4 tsp. salt per pint. Process in pressure canner for 20 minutes with 10 pounds of pressure. Makes 6 pints.