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.

Return To:


Cajun Country -- New Iberia, Louisiana