Wednesday, July 17, 2013

Canning Dilly Beans

We really like these at my house!  A simple way to can green beans, kicked up with a little vinegar, pepper flakes and dill.  Yummy indeed and they are processed in a hot water bath canner. The green beans I canned today had just been picked by my grandsons from our Kitchen Garden.

2 lbs. trimmed green beans
4 heads dill (I use 2 tsp. dill weed or dill seed, whatever I have on hand)
4 cloves garlic
1 tsp. cayenne pepper (I like to use red pepper flakes instead)
2-1/2 cups vinegar
2-1/2 cups water
1/4 cup canning salt (don't substitute regular salt, this is chemistry!)

Pack beans lengthwise into hot jars, leaving 1/4 inch head space. To each pint, add 1/4 tsp. cayenne pepper, 1 clove garlic and 1 head dill. Combine remaining ingredients in a large sauce pot (non-reactive, like an enamel or glass pot). Bring to a boil. Pour hot liquid over beans, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.

Yield: about 4 pints.