This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.
Before using this recipe, it’s important to read this page [1], the “Safe Canning & Food Preservation” section.
Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.
This recipe from Mrs. Rose Hall, Lakeville, Ind., is a popular one.
String Beans.
Clean and break into pieces, one bushel of beans, which will make about 16 quarts. Wash thoroughly and put into a large kettle. Add three and one-half pounds well-flavored slab bacon, cut into one and one-half inch pieces. Salt beans to taste and add water and cook until tender. Do not add too much water or it will spoil the flavor. Pack while hot in clean hot jars, cover with bean liquor to within one and one-half inches of the top. If there is not quite enough juice, add a little hot water to each can. Use new rubbers and partly seal. Use hot water bath, 45 minutes for quarts and 30 minutes for pints. Remove and seal tight at once.