Canning Recipes

Dilled Beans
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 pounds same-size green beans
3 cups vinegar
3 cups water
1/3 cup pure granulated salt
3/4 cup dill seed - (to 1)
18 whole black peppercorns - (to 21)

Wash and rinse the 6 to 7 (1-pint) jars; keep them hot. Prepare the lids
according to manufacturer's instructions.

Wash the beans well; drain. Cut off the ends and trim the beans, if
necessary, so they will stand upright in the jars. (If the beans are not
the right length to fit in the jar, just trim the ends and cut them into
1- or 2-inch lengths.) Pack the beans into the hot jars. Put 2
tablespoons dill seed and 3 peppercorns into jars.

Combine all the remaining ingredients; heat to boiling. Pour the boiling
brine into the jars to within 1/2-inch of each top. Wipe the tops and
threads of the jars with a damp cloth. Put on the lids and screw bands.

Process in a boiling water bath for 10 minutes.

This recipe yields six or seven (1-pint) jars.

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