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---------- Recipe via Meal-Master (tm) v8.02
Title: Pickled Dilled Beans
Categories: Vegetables, Canning
Yield: 8 pints
4 lb Fresh tender green beans
-- OR yellow beans
-- (5 to 6 inches long)
8 -to...
16 Heads fresh dill
8 Garlic cloves (optional)
1/2 c Canning or pickling salt
4 c White vinegar (5 percent)
4 c Water
1 ts Hot red pepper flakes
-- (optional)
Yield: About 8 pints
Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In
each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove
of garlic. Place whole beans upright in jars, leaving 1/2-inch
headspace. Trim beans to ensure proper fit, if necessary. Combine salt,
vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot
solution to beans, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickled Dilled Beans in a
boiling-water canner.
Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
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