Vinegar Canned Green Beans
- 1 gallon of water
- 1 tablespoon salt
- 2 tablespoons vinegar
- Green Beans
- To each gallon of water, add 1 tablespoon salt and 2 tablespoons vinegar.
- Bring to a boil. Add beans and boil 20 minutes.
- Put in sterilized jars and add liquid, and seal at once.
- When used, pour off the liquid, rinse well, and cook as you would fresh green beans.
- They keep well.