Herbed Carrots and Green Beans

10 lb fresh green beans

2 lb small carrots

1-1/2 tsp marjoram leaves

1-1/2 tsp rosemary leaves

1/2 tsp parsley flakes

1/2 tsp white pepper

Prepare home canning jars and lids according to manufacturer's instructions.

Wash and snap beans. Wash, peel, and slice carrots into 1-inch julienne strips. In large sauce pot combine carrots and green beans. Add enough water to cover. Bring to a boil and boil 5 minutes. Drain vegetables. Pack into hot jars, leaving 1-inch heat space. To each jar add the following:

1/4 tsp marjoram leaves,

1/4 tsp rosemary leave,

1/6 tsp parsley flakes,

1/6 tsp white pepper.

Carefully pour boiling water over beans, leaving 1-inch head space. Remove air bubbles. Adjust caps. Process 25 minutes at 10 lb pressure canner.

Yield: About five quart jars.

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Cajun Country -- New Iberia, Louisiana