Ingredients
- one teaspoonful to a quart
- salt
Directions
Remove the strings from the beans. Leave them whole or cut them in inch lengths if preferred. Wash in cold water. Then fill into sterilized jars. Set the filled jars into the steam cooker. Put lukewarm water into the cooker. Cover and let the jars heat gradually. Then fill each jar to overflowing with boiling water. Cover and let cook until the beans are tender enough to serve. Adjust the rubbers. Add salt, one teaspoonful to a quart. Set the lids in place and cook again for twenty minutes. Store in a dark place.
ASPARAGUS.
Use only the tender portions of freshly cut as- paragus. Wash carefully. Set the stalks head up in sterilized jars. Put lukewarm water in the cooker. Cover and when boiling adjust rubbers. Fill the jars with salt boiling water. Set the covers in place and cook about half an hour. Then tighten the covers. Cook about ten minutes longer.