Instructions: Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

Wash and drain beans. Remove strings and break or cut beans into 2-inch pieces. Combine green beans and onion rings in a large saucepot. Cover with boiling water and boil 5 minutes.

Pack hot green beans and onions into hot jars, leaving 1-inch headspace. Add 1/8 teaspoon of white pepper and 1/4 teaspoon oregano to each pint jar.

Carefully ladle hot cooking liquid or boiling water over beans and onions, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process pints 20 minutes at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturers recommendation.

This recipe yields about 6 pints.

Yield: 6 pints

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