|4 pounds||Fresh tender green beans OR yellow beans (5 to 6 inches long) to...|
|16||Heads fresh dill|
|8||Garlic cloves (optional)|
|½ cup||Canning or pickling salt|
|4 cups||White vinegar (5 percent)|
|1 teaspoon||Hot red pepper flakes (optional)|
|1,001 - 6,000 ft: 10 min.|
|Above 6,000 ft: 15 min.|
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 ½-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 ½-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.
======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias
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