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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

TO CAN GREEN BEANS
 

 Prepare ready to cook 1 gallon of green beans, and boil in clear water until tender. Add 1 teacupful of good sour vinegar, and boil a few minutes, then can same as fruit.

To prepare them for the table:
About 3 hours before mealtime put on the stove to boil a good-sized piece of bacon, enough to season beans well; boil 1 hour. Open a can of beans, pour off all the liquor and put beans in the kettle with meat and enough water to cover. Salt and pepper to taste.

Sister Harriet E. Menear, Postoak, Texas.