Spanish Green Bean & Tomato Combo - Pressure Cooker
Simple to serve - just heat and top with garlic croutons, bacon or onion rings
1/8 cup olive oil or vegetable oil
1 cup onions, chopped
3/4 cup green bell peppers, chopped
2 garlic cloves, minced
6 cups peeled tomatoes, chopped (4½ lbs.)
1/8 cup prepared mustard
1 Tbsp dried leaf oregano
1 tsp sugar
1 Tbsp salt
8 cups fresh green beans, cut (2¾ lbs.)
Wash 4 pint or 2 quart jars in hot soapy water; rinse. Keep jars hot until needed. Prepare lids as manufacturer directs.
In a large pot, heat oil over medium heat. Add onions, green peppers and garlic. Saute until onion is soft. Stir in tomatoes, mustard, oregano, sugar and salt; mix well. Bring to a boil over medium heat; add green beans, stirring occasionally. Bring back to a gentle boil for 3 to 5 minutes until beans are hot.
Pack mixture into hot jars, one at a time, leaving 1" headspace. Release trapped air with knife or flat spatula. Wipe rim of jar with a clean damp cloth. Attach lid.
Place in basket/rack in NESCO® Electric Pressure Cooker. Process at 10 lbs pressure for 30 minutes if using pints; 35 minutes for quarts. Add 1½ to 1¾ qts. water in canner. Add an extra pint of water if processing at less that full capacity.
Remove from heat and COOL NORMALLY until steam no longer comes from the vent when regulator in nudged.