Canning String Beans

Pack raw beans tight in hot jars.
Add 1 tsp salt per jar and cover with hot water leaving a 1/2” head space.
Use a wooden or plastic spatula to release air bubbles then tighten hot rings.
Fill canner with 3 quarts of boiling water and 3TBS vinegar. Add jars.
Close canner lid and turn up fire.
Watch steam vent for 7 minutes, then put on canner weight.
Pressure gauge to 10 lbs, then lower fire to hold at 10 lbs for 25 minutes.
Shut off fire and let steam out on its own (20 - 30 minutes).
Wait another minute or two before removing canner top.
Wait 7 more minutes before removing jars from canner.
Set jars on towel away from draft or air conditioning.