2 lbs mixed green and yellow beans (fresh or frozen)
4 large onions
1 12 cups light brown sugar, firmly packed
3 tablespoons Dijon mustard
1 12 cups white vinegar
2 tablespoons cornstarch
34 cup water
Finely chop beans and onions. (Cut into large pieces first & then use high speed on food processor. ). Combine first 5 ingredients in a large pan, and simmer 30 minutes on low heat, stirring occasionally. Mix water and cornstarch. Increase heat until mixture boils, stirring frequently, and stir in cornstarch to thicken. Ladle hot mixture into sterilized canning jars, leaving 1" of head space. Use non-metal spatula to remove air bubbles. Apply snap lids and finger tighten bands. Can be stored in the fridge 'as is', or can be processed with a pressure canner (canning time included in total cooking time given below.) Pressure process at 10 lbs: 20 minutes for 1/2 pint and pint jars, 25 minutes for quart jars.