In an 8- to 10-quart pot bring water to boiling. Add the beans, carrots, tomatoes, garlic, and salt. Return to boiling; reduce heat. Boil gently, covered, for 5 minutes. Stir in basil.
Ladle vegetables and liquid into hot clean pint canning jars, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a pressure canner, at 10 pounds pressure for a weighted gauge canner or 11 pounds pressure for dial-gauge canner, for 30 minutes, adjusting for altitude (start timing when canner reaches 10 or 11 pounds pressure). Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours.
To serve, place contents of one jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each 1,000 feet of elevation).
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0 g fat
(0 g saturated fat,
0 g polyunsaturated fat,
0 g monounsaturated fat),
0 mg cholesterol,
283 mg sodium,
7 g carbohydrates,
2 g fiber,
4 g sugar,
1 g protein.