Tuesday, February 3, 2009

Canned Dilly Beans

(makes 4 pints)

2 lbs green beans
1 tsp pepper flakes or whole dried pepper (one per jar)
16 cloves of garlic, peeled
heads dill
2.5 C Water
2.5 C Vinegar
1/4 C sea salt

Put beans in clean jars

Add flakes or dried pepper, garlic and dill.

Make brine by combining last three ingredients and bring to a boil.

Pour boiling hot brine over beans, leaving ¼ inch head space.

Wipe and adjust caps.

Boil in hot water bath for 10 minutes.

Turn off the heat, let jars sit for 10 minutes.

Cool in a draft free area and test lids to see if they are sealed.

Mark cleans the freshly-picked beans.

Jaimie preps green beans by cutting off ends.

A clean table carefully arranged with supplies and ingredients (and healthy snacks!) makes everything go smoothly. Note the beautiful bunch of fresh dill!

ready to seal in summer goodness!