Canning: Dilly Beans

‘Tis the season for green beans here in the great northwest!

My bean plants have EXPLODED up my windmill, and this year I have decided to really give canning a try, since I know we are not going to be able to eat all those beans before they go.

 

 So I got my canning jars together, cleaned and sterilized.

I found a recipe for canning dilly beans or dilled beans. Since this is going to be the first time out the gate with this recipe I really don’t know what to expect….

here is the recipe I used:

4 cups of cider vinegar (5% acidity)

3 Tablespoons pure kosher salt

5 sprigs fresh dill (learned there is a difference between “sprigs” and “head”. if it calls for a head of dill, you want the WHOLE head of dill, if it calls for a sprig, you just use a single piece from the head)

5 cloves garlic

5 or 10 dried hot red chiles

2 lbs crisp green beans, ends trimmed about 4 1/2 inches long

To prepare for water bath canning wash jars and keep them hot in the canning pot.Put the flat lids in a bowl where hot water will be added  later on.

In a wide 6 to 8 quart pan, combine vinegar, 4 cups of water, and salt. You will bring to just a boil, stirring occasionally to dissolve salt. Ladle boiling water from the canning pot in the bowl with the lids.This will help warm up the “waxy rings” to help with a good seal. Using a jar lifter or tongs, lift jars out of canning pot, pouring hot water carefully back into the pot. Place them upright on a counter  I place towel underneath). Drain water off the jar lids.Try to work as quickly as possible and put a sprig of dill, a clove of garlic, 1 to 2 dried chiles into each jar. Pack the beans into the jars, making sure they are upright. Ladle the vinegar mixture into each of the jars. leaving 1/2 inch head space. Use a damp towel and wipe the edges clean, then put the flat lids  and rings on top of all the jars. You only tighten to about finger tight.

Return the jars to the water bath making sure at least 1 inch of water covers the tops of the jars. Bring to a simmer and process for 10 minutes. Remove jars and place back on the counter/towel and do not disturb for 12 hours. after about an hour check to see if the center of the tops are sucked down. If you can push it down and it pops back up, then it’s not sealed, place in the frig immediately. label and store.

Note: this recipe is supposed to make about 5 pint jars, I got about 4. Oh, and next batch I am going to try using distilled vinegar to see if there is a difference in taste…. 🙂

 

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