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Ingredients
- 4 qt. beans, snapped and ready to cook
- 5 qt. water
- 1/2 c. sugar
- 1 c. vinegar (less if don't like vinegar taste)
- 1 tsp. salt (to each qt. of snapped beans)
Method
- Let boil water, sugar and vinegar.
- Add beans and boil again. Boil about 45 minutes.
- Pack into sterilized jars.
- Add the 1 teaspoon salt to each jar, then pour boiling liquid solution over the beans.
- Put on the hot top and ring and seal tightly.
