8 cups yellow beans, cut in 1 inch pieces
1/2 cup flour
1/4 cup dry mustard
2 teaspoons turmeric
1 1/2 teaspoons salt
2 cups brown sugar
1 tablespoon celery seed
3 cups white vinegar
1 cup water

Preparation Instructions:

Cook beans in lightly salted water until just tender crisp; drain. In large heavy saucepan, mix flour, mustard, turmeric, salt, sugar and celery seed. Stir in vinegar and water gradually. Bring to boil over low heat and cook, stirring constantly until thickened, 3 to 4 minutes. Add beans to sauce and bring to boil. Pack into hot sterilized jars and seal. Yield: About 3 pints.