Step 1

Cook yellow beans in boiling water until just tender, about 20 minutes. Pierce the beans with a fork; if the fork enters easily, the beans are done; if not, boil a few minutes longer. When the beans are cooked, drain in a colander and set aside.

Step 2

Prepare canning jars by heating clean, sterilized jars in a pan in about 1-inch of water. Heat snap lids in hot water in a small saucepan but do not boil.

Step 3

In the same large pot that you cooked the beans in, add the ingredients for the sauce. Stir with a whisk until smooth, and heat over medium heat until it comes to a boil. The sauce will thicken up as soon as it comes to a boil. Immediately add cooked beans to sauce and stir gently to mix.

Step 4

Carefully pick up a heated jar and place a funnel in it. Spoon hot beans and sauce into the jar, leaving 1/4" (6 mm) headspace. Remove the funnel and wipe the rim of the jar with a damp cloth. Remove air bubbles with a plastic knife. Place a heated lid on the jar and place a screw cap. Tighten the screw cap until it is hand-tight. Place a dishtowel on the counter and place the jar on a towel. Repeat with the remaining 4 jars.

Step 5

Store the sealed jars in a dark, cold place. A cold room is a perfect place.Store opened jars in the fridge for up to 2 months.