Food in Jars’ Dilly Beans by Marisa McClellan, Food in Jars
Directions
Starting canning dilly beans by preparing a boiling water bath and 4 regular mouth pint jars. Prepare lids according to manufacturer's instructions. Keep jars hot.
Wash and trim your beans so that they fit in your jar. If you have particularly long beans, your best bet is to cut them in half, although by doing so, you do lose the visual appeal of having all the beans standing at attention.
Combine vinegar, water and salt in a pot and bring to a boil. While it’s heating up, pack your beans into the jars, leaving 1/2 inch headspace. To each jar, add 1/4 tsp cayenne pepper (more if you’re a lover of heat), 1 clove of garlic and 1 tsp dill seeds.
Slowly pour the hot brine over the beans leaving 1/2 inch headspace. After all the jars are full, use a wooden chopstick to work the air bubbles out of the jars. Check the headspace again and add more brine if necessary.
Wipe the rims, apply lids and rings and process in a hot water bath for 5 minutes.
Let these beans cure for at least two weeks before eating.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
Starting canning dilly beans by preparing a boiling water bath and 4 regular mouth pint jars. Prepare lids according to manufacturer's instructions. Keep jars hot.
Wash and trim your beans so that they fit in your jar. If you have particularly long beans, your best bet is to cut them in half, although by doing so, you do lose the visual appeal of having all the beans standing at attention.
Combine vinegar, water and salt in a pot and bring to a boil. While it’s heating up, pack your beans into the jars, leaving 1/2 inch headspace. To each jar, add 1/4 tsp cayenne pepper (more if you’re a lover of heat), 1 clove of garlic and 1 tsp dill seeds.
Slowly pour the hot brine over the beans leaving 1/2 inch headspace. After all the jars are full, use a wooden chopstick to work the air bubbles out of the jars. Check the headspace again and add more brine if necessary.
Wipe the rims, apply lids and rings and process in a hot water bath for 5 minutes.
Let these beans cure for at least two weeks before eating.
