Side Pannel
Canning Pickled Green Beans
Canning Pickled Green Beans
- Recipe Submitted by Healthy Recipes on 01/31/2014
Category: Beens, Canning
Ingredients List
- 2 lbs. green beans
- 4 garlic cloves (peeled)
- 4 teaspoons dill seed or 8 sprigs fresh dill heads
- 4 teaspoons canning salt
- 2 1/2 cups white distilled vinegar
- 2 1/2 cups water
- Pint jars, lids, and screwbands
- Water bath canner
- Ladle
- Plastic spoon (or other non-metallic utensil with a long handle)
- Large pot
- Small pot
- Paper towels or clean dishcloths
Directions
Review the guidelines for water bath canning. Prepare jars and lids. Fill a large bowl or sanitary sink with ice water.
2. Fill a large pot with water and place over medium high heat; bring to a boil.
3. Add the green beans to the pot and begin immediately timing 3 minutes. When 3 minutes have passed, remove the green beans and plunge immediately into ice water.
4. Pour any remaining water out of the large pot; pour in the vinegar and 2 1/2 cups water. Place over medium high heat; do not allow to boil.
5. Once the beans are completely cool, take a single hot jar and to it add:
1 garlic clove
1 teaspoon dill seed (or 2 sprigs of fresh dill heads)
1 teaspoon canning salt
6. Pack the jar with beans, being sure to leave 1/4 in. headspace. (If needed, trim the ends of the beans to make them fit. If there is room at the top of the jar, add chopped beans.)
7. Pour hot vinegar-water over the beans, maintaining a 1/4 in. headspace. Bubble. Wipe the rims of the jars with a damp cloth. Add a lid and a screwband and place in the canner.
8. Repeat steps 5-7 until all the green beans are used up (or all the jars are filled).
9. Process pint jars for 10 minutes in a water bath canner.
2. Fill a large pot with water and place over medium high heat; bring to a boil.
3. Add the green beans to the pot and begin immediately timing 3 minutes. When 3 minutes have passed, remove the green beans and plunge immediately into ice water.
4. Pour any remaining water out of the large pot; pour in the vinegar and 2 1/2 cups water. Place over medium high heat; do not allow to boil.
5. Once the beans are completely cool, take a single hot jar and to it add:
1 garlic clove
1 teaspoon dill seed (or 2 sprigs of fresh dill heads)
1 teaspoon canning salt
6. Pack the jar with beans, being sure to leave 1/4 in. headspace. (If needed, trim the ends of the beans to make them fit. If there is room at the top of the jar, add chopped beans.)
7. Pour hot vinegar-water over the beans, maintaining a 1/4 in. headspace. Bubble. Wipe the rims of the jars with a damp cloth. Add a lid and a screwband and place in the canner.
8. Repeat steps 5-7 until all the green beans are used up (or all the jars are filled).
9. Process pint jars for 10 minutes in a water bath canner.
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