Instructions: Wash and trim beans. Heat jars and lids. Pack beans tightly in hot jars, leaving 1-inch head space. Ladle boiling water over beans, leaving 1/2-inch head space. Add 1/2 teaspoon salt to each pint jar. Remove air bubbles. Adjust 2-piece caps. Process pints in steam-pressure canner for 20 minutes at 11 pounds pressure.

Comments: The trick is in the packing. Instead of cutting them in pieces, I leave the beans whole and spend considerable time stacking them so they all stand up just so. I also grow all of my own vegetables and pick only the best to enter.

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