Herbed Green Beans

3 1/2 - 4 pounds green beans

1 1/2 cups chopped onion

1 cup chopped celery

1-2 cloves garlic, minced

1-2 Tablespoons snipped fresh basil or oregano (or 1-2 teaspoons dried)

1 1/2 teaspoons snipped fresh rosemary or tarragon (or 1/2 teaspoon dried)

1/2 teaspoon alt, optional

1. Wash beans; drain. Trim ends; cut or break into 1- inch pieces. Measure 12 cups beans.

2. Place beans in a 4-6 quart dutch oven or kettle, add enough water to cover beans. Cover, bring to boiling. Cook covered foe 5 minutes. Drain

3. Combine the hot beans, onion, celery, garlic, herbs, and if desired, salt.

4. Fill hot sterile quart or pint jars with beans, leaving 1/2" headspace. Add boiling water, leaving 1/2" headspace. Remove air bubbles, adjust caps.

Process at 10 lbs. pressure, 25 minutes for quarts, 2o minutes for pints. Allow pressure to come down naturally. Remove from canner and cool on racks.

Yield: 6 pints

When I heat these up for dinner, I like to do it this way. Our favorite herb blend is the basil and rosemary.