A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Thursday, August 9, 2012

Dill Beans

My nephew, Andy McCaleb, offered me all the green beans I wanted to pick from his garden.  I hung up the phone and I was off--never been one to turn down any garden produce.  Since I already had several jars of cut and canned green beans, I thought these would be perfect for dill beans.  They were!  These were also a big hit with all who tried them. 
A piece of hot pepper spices them up!
Dill Beans            Recipe makes 4 pints
**Note:  Jars must first be put in boiling water for 10 minutes to sterilize
them because processing time is less than 10 minutes.
2 pounds of green beans, washed and cut to fit into jars
4 heads dill or 4 tsp dill seed
4 cloves of garlic
4 pieces hot pepper (optional)
2-1/2 cups water
2-1/2 cups vinegar
1/4 cup salt
Method:  Divide beans between 4 jars.  Add 1 head of dill, 1 clove of garlic and, if desired, 1 piece of hot pepper to each jar.  Bring water, vinegar and salt to boil.  Pour over beans in jar leaving 1/2 inch headspace.  Put lids and screwbands on jars.  Put jars in canner with hot water so water covers top of jars by 2 inches.  Bring to boil and boil 5 minutes.  Remove and cool on rack.


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