Canning Recipes

Dilly Pepper Beans
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 pounds green beans -- trimmed
1 teaspoon cayenne pepper
4 garlic cloves
4 heads dill weed
1/4 cup canning (pickling) salt
2 1/2 cups water
2 1/2 cups white vinegar

Pack beans, lengthwise, into hot jars, leaving 1/4-inch head space. For
each pint, add 1/4 teaspoon cayenne, 1 garlic clove, and 1 head dill.

Combine remaining ingredients and bring to boiling. Pour boiling hot over
beans, leaving 1/4-inch head space. Adjust caps.

Process pints and quarts 10 minutes in boiling water bath.

This recipe yields about 4 pints or 2 quarts.

Comments: Or just use the leftover brine from your favorite dill pickles:
Bring it to a boil and pour over prepared beans in hot jars. Process as
above. And don't limit yourself to beans and cucumbers -- this works well
for broccoli and carrots, too.

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