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© Meredith Corporation. All rights reserved. Used with permission.
(about 6 pints (twenty-four 1/2-cup servings))
Wash beans; drain. Trim ends; cut or break into 1-inch pieces. Measure 12 cups of beans.
Place beans in a 4- to 6-quart kettle or pot; add enough water to cover beans. Bring to a boil. Cook, covered, for 5 minutes. Drain.
Combine the hot beans, onions, celery, garlic, basil (or oregano), rosemary (or tarragon) and, if desired, salt.
Pack bean mixture into hot, clean quart or pint canning jars, leaving a 1/2-inch headspace. Add boiling water, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 25 minutes for quarts or 20 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner; cool on racks.