posted by mrsmcmud 08-05-101 9:00 PM
Ball Blue Book Guide to Home Canning, Freezing and Dehydration
2 lbs green beans
2 1/2 cups vinegar
2 1/2 cups water
1/4 cup canning salt
1 tsp. cayenne pepper, divided
4 cloves garlic, divided
4 heads dill, divided
Trim ends of green beans. Combine vinegar, water and salt in a large saucepot. Bring to a boil.
Pack beans lengthwise in hot jars, leaving 1/4 inch headspace. Add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head dill to each pint or 1/2 teaspoon cayenne pepper, 2 cloves garlic and 2 heads dill to each quart. Ladle hot brine over beans, leaving 1/4 inch headspace. Remove air bubbles. Adjust 2 piece caps.
Process pints and quarts 10 minutes in a boiling water canner. Yield 4 pints or 2 quarts.
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