Canning Green Beans

So, I decided to try my hand at canning something new this year,  Green Beans.  I was always turned away by these, simply because I thought they could only be canned by using a pressure canner (of which I am afraid of).  But recently talked to one of Andy's West Virginia Aunt's.  She does use a pressure canner, but has also done it the 'water bath canner way'.  So, here are the steps for those of you who, too are afraid of the pressure canner!  :)

First step - Wash, snap and string (if needed)-I suggest stringless blue lake beans.  Place in clean quart jars.

Second step - Once jars are full, add 3/4tsp salt to each, then fill with water to just under brim.  Make sure mouth of jar is clear of any debris and place lids and bands on tightly.  Place in canner with water that reaches to lids of jars, turn heat on to medium-high (with electric stove. Might be different with a gas stove - medium maybe?)  When water comes to a boil,  turn heat to medium and let boil (with canner lid on) for 3 hours - since beans cook in the jars. 

I had 6 or 7 in there at a time-this picture was almost an after thought.   ;)

Then last step is to take your jars immediately out of water bath after the 3 hours, with a jar lifter and place on a towel (in a non-drafty area, so they don't cool down too quickly).  Place them on a shelf to display until you are ready to crack a jar open to eat...  At that point,  you would just put in a pot and bring to a low boil for 5 to 10 minutes, just to heat. Then serve up and enjoy the fruits of your labour!!