Three-Bean Combo

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  • Makes: 28 servings
  • Serving Size: 1/2 cup
  • Makes: 7 pints
  • Prep: 1 hr
  • Cook: 25 mins

Three-Bean Combo

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Directions

  1. Wash green and wax beans; drain. Trim ends and break or cut into 1-inch pieces; measure 12 cups of beans. Wash and drain Italian beans. Measure 4 cups. Place in an 8- or 10-quart Dutch oven or kettle.
  2. Add enough boiling water (about 10 cups) to cover beans; return to boiling. Boil, uncovered, for 5 minutes.
  3. Using a slotted spoon, pack hot beans into hot, clean pint canning jars, leaving 1/2-inch headspace. If desired, add 1/4 to 1/2 teaspoon salt to each jar. Add boiling water, leaving 1/2-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 20 minutes. Allow pressure to come down naturally. Remove jars from canner; cool on racks.
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Nutrition Facts (Three-Bean Combo)

  • Per serving:
  • 29 kcal ,
  • 2 mg sodium ,
  • 6 g carb. ,
  • 2 g fiber ,
  • 2 g pro.
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