u don't need any canning supplies for this project. You don't
1/2 pint jars & lids for canning. Fill processing pot half way
Pack beans w/garlic, dill & cayene leaving 1/3\" head space in pint container. Combine remaining ingredients and bring to boil. Pour over beans. Cover with seal and place upside down overnight.
Wash cuc's/beans throughly.
If pickling cucumbers
Prepare jars for canning.
Bring vinegar, salt and water to a boil.
In the bottom each hot sterilized jar, put the garlic cloves, cayenne pepper, mustard seed, and dill.
Pack jars with fresh green beans, packed lengthwise.
Do not snap beans.
Process for 20 minutes at 1000' altitude, or adjust time according to your altitude.
This is a recipe for dried string beans. Take fresh string beans and a needle with a
fish line and string beans on it like a necklace. Hang them in the attic to dry.
When you are ready to cook them, cook them like dry shell beans.
Soak them overnight in water.
Add a few pieces of bacon pieces, onion, salt and pepper. Simmer for 2 1/2 to 3 hours. Flavor is a combination of dry beans and string beans.
Very good!
n simmering water until ready for use. Do not boil. Wash
In each canning jar put the dill,
Trim beans and remove strings.
Combine salt, vinegar and water.
Bring to boil.
Add seasonings to each clean hot jar.
Pack beans in jars; cover with boiling liquid, leaving 1/2-inch head space; seal (beans must be completely covered by liquid).
Trim beans and pack in 4 pint canning jars. Add 1 garlic clove and 1/4 teaspoon cayenne and dill to each jar. Boil salt, water and vinegar. Pour into jars. Cover jars with canning lids. Process 10 minutes. These are great addition to a relish tray and good in Bloody Marys.
Trim the green beans evenly and wash.
Boil
>beans for bad beans and stones. Wash beans, Soak in water for 10 minutes. Bad beans
Trim ends off beans.
Combine salt, vinegar and water in a large saucepan.
Bring to a boil.
Pack beans lengthwise into 4 hot pint jars, leaving 1/4 inch headspace.
Add 1/4 teaspoon pepper, 1 clove garlic, and 1 head of dill to each jar.
Ladle hot liquid over beans, leaving 1/4 inch headspace.
Remove air bubbles and adjust two-piece caps.
Process pints in boiling water canner for 10 minutes.
o the stove. Cook green beans until tender-crisp, 3 to
Prep your canning pot by inserting a rack
Put green beans in pint jars and cover with water.
Put old lids on and pressure
cook
5
minutes.
Let cool and pour off water (this is why
you
use old lids first).
Add to each jar with beans garlic,
red
chile
pepper,
dill,
sugar
and mustard seed.
Bring the
brine
ingredients
to
a boil, then pour over beans in jars.
Put
on
new lids.
Cool pack for 10 minutes or steam off 10 minutes in pressure cooker.
Pack beans into pint jars; add a pinch of pepper to each pint. Add 1 clove and 1 head of dill.
Combine remaining ingredients. Bring to a boil.
Pour over beans and seal.
Process in hot water bath for 5 minutes.
Pack raw green beans in hot pints. To each pint add 1/2 tsp. red cayenne pepper, 1 clove garlic and 1 head dill.
Put 2 c. water, 2 c. cider vinegar (not white) and 1/4 c. canning salt in saucepan and boil a minute or two. Pour this into jars and seal. No need to process, just let set a week or so and enjoy.
Stem and wash green tender beans (use before beans form in hulls) and pack in hot sterilized jars.
To each jar, add a small piece of green hot pepper, 1 clove garlic and 1 head of dill.
Heat vinegar, water and salt to boiling.
Pour over beans.
Seal.
Makes 4 pints.
Slightly immature beans are the best.
Stem and wash beans. Leave whole.
Prepare pint jars for canning.