Curried Green Beans (For Canning)

Recipe by Zurie
READY IN: 1hr 15mins
YIELD: 8 lbs




  • (Clean jars and tops. I put mine on a metal tin in a cold oven, heat the oven to about 325 deg F/160 deg C, and keep them there until needed. The jars should stay at that temperature for at least 10 minutes. The method hasn't ever failed me and is easier than boiling. To use, simply take out the entire oven tin, which will also help catch the inevitable drips when you fill the bottles).
  • Cook the beans, onions and salt in just enough water to permit them to simmer without burning.
  • When the water has boiled away and the beans are tender, add 2 cups of the vinegar plus the 2 cups sugar. Simmer for a few minutes, stirring a few times.
  • Mix the curry powder into the cornstarch, and mix into the leftover cup of vinegar.
  • Pour this curry mixture over the beans, and simmer just until mixture thickens and is cooked through.
  • *If the beans are ready (Step 3) and there is still water in the pot, simply drain it off by holding a sieve before the pot.
  • Ladle the beans while still boiling hot into the sterlised jars, and using a dry cloth seal immediately.
  • (You might have to wipe the tops of the bottles carefully with a HOT, wet, CLEAN towel before sealing with the tops. Be very careful not to burn yourself in the bottling process!).
  • When cool, clean the bottles, label, and store in a cool dark cupboard or pantry.
  • And I do not have the least idea how many bottles you'll get or how long the process takes (I've never noticed!) -- sorry! The numbers below is a wild guess.