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 t Hot red pepper flakes
— (optional)
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. ?????????????????? ? * USDA Agriculture Information Bulletin No. 539 Mintzias