Green beans should be as young and tender as possible. Sort as to size, making three lots if any quantity is being put up at one time. Tip and string after grading. Break larger grades into pieces about an inch and a half long; the smaller beans may be canned whole. Blanch for 4 to 10 minutes according to size and type; cover with 2 per cent, brine; process for 40 minutes at 10 pounds pressure. Process in jars or cans at 212 degrees for 2 hours; or, if using lemon-juice, 1/4 pint to the gallon of brine, process 35 to 45 minutes.

Lima beans and shell beans, if a large enough quantity is being used, should be bleached and handled as above, except that in processing at 212 degrees, 3 hours instead of 2 will be required.