Herbed Green Beans

3 pounds Green Beans
1 1/2 Cups chopped onion
1 cup chopped celery
1 clove garlic, minced
1/2 tsp. dried rosemary, crushed
1/4 tsp. dried basil, crushed

Wash, break green beans. Measure 12 cups. In 6 quart kettle simmer beans in boiling water for 5 minutes. Drain. Combine green beans, onion, celery, garlic, rosemary, and basil. Pack mixture into hot jars, leaving 1/2" head space. Cover with boiling water. Add 1/4 tsp. salt per pint. Process in pressure canner for 20 minutes with 10 pounds of pressure. Makes 6 pints.

- Tammy