CANNING SNAP ITALIAN BEAN PIECES (GREEN W

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Quantity: An average of 14 pounds is needed per canner
load of 7 quarts; an average of 9 pounds is needed per
canner load of 9 pints. A bushel weighs 30 pounds and
yields 12 to 20 quarts–an average of 2 pounds per
quart.

Quality: Select filled but tender, crisp pods. Remove
and discard diseased and rusty pods.

Procedure: Wash beans and trim ends. Leave whole or
cut or snap into 1-inch pieces.

Hot pack–Cover with boiling water; boil 5 minutes.
Fill jars loosely, leaving 1-inch headspace.

Raw pack–Fill jars tightly with raw beans, leaving
1-inch headspace. Add 1 teaspoon of canning salt per
quart to the jar, if desired. Add boiling water,
leaving 1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the method of
canning used.

Table 1. Recommended process time for Snap and Italian
Beans in a dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb. Table 2. Recommended process time for Snap and
Italian Beans in a weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Popularity: 17% [?]

CARROT-RAISIN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Desserts
Breadmaker

Amount Measure Ingredient — Preparation Method
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Nonstick vegetable spray
1 c Flour
2 tb Wheat germ, toasted
1 1/2 ts Baking powder
1 t Baking soda
1/2 ts Salt
2 ts Brown sugar substitute
1 t Cinnamon
1/8 ts Cloves
1/8 ts Nutmeg
1 1/3 c Carrots, shredded
1/2 c Raisins, soaked in hot water
2 Eggs
2 tb Vegetable oil

Preheat oven to 350 F. Spray muffin tins. (My
suggestion: spray paper muffin cups – low fat muffins
tend to stick.)

Combine dry ingredients in a large bowl. Stir in
carrots and drained raisins.

Beat eggs with oil. Stir into flour mixture. Divide
batter evenly among 12 tins. Bake for 30-35 minutes
or until toothpick inserted in center of muffin comes
out clean.

1 muffin – 105 cal, 1 starch, 1/2 fat exchange 3 grams
protein, 4 grams fat, 16 grams carbohydrate, 1 gram
fiber 213 mg sodium, 118 mg potassium, 46 mg
cholesterol

Source: Am. Diabetes Assoc. Family Cookbook Volume
III, 1987 Shared but not tested by Elizabeth Rodier,
Dec 93

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Popularity: 9% [?]