The word of the Lord is tested; He is a shield to those who take refuge in Him. 2 Samuel 22:31
I realize not everyone home cans the fruits and vegetables you eat. But for those who do, or those who are interested in reading about those who do, this recipe is for you! This is my first year canning Romano beans. After the first batch, I can say they can very easily and are absolutely delicious. We are going to have so many beans this year that throughout the winter this veggie will be a staple for us. Romano beans can be canned or frozen without the sugar and vinegar in this recipe. However, I wanted something a little different and this is it. I imagine this recipe can be used for canning any green beans.
|Canned Romano Green Beans|
|What you will need:
Combine sugar, vinegar and salt.
Heat to boiling.
I cooked the beans for about 5-10 minutes while I was getting all the other utensils together.
Cover the beans inside the jars with the liquid.
Follow directions for your pressure canner.
*Easy way to sterilize jars: