Dilly Beans and How to Can Them

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Because some folks asked about the recipe...


This recipe has been tweaked from The Ball Complete Book of Home Preserving.

6Tb pickling salt
6 C water
6 C white vinegar
5 pounds trimmed green beans (short enough that they fit into your jars- I used some quart jars, some pint jars)
~20 or so black peppercorns
~10 sprigs of fresh dill
~10 cloves garlic (one for each jar; more if you love garlic)


From the picture above, I used 7 pint jars and two quart jars. I often go off the beaten path when canning and use whatever I've brought up from the basement. :) Clean and leave your jars full of hot water while you prepare the recipe. Soak the lids on hot water. Fill your canning pot half full of water and set it on high heat (it takes forever to bring to boil, so I always get it going before preparing the recipe).

*The original recipe said to prepare only 6 pint jars and the liquid measurements were half of what I listed above. I ended up having to make more liquid to pack the jars for 5 pounds of beans.The ratios are the same, just doubled.

In a large stainless teel saucepan, combine salt, vinegar and water. Bring to a boil over medium-high heat, stirring to dissolve salt. Add beans and return to a boil. Remove from heat.

Place 3 peppercorns, one sprig of dill, and one garlic clove in each prepared jar. Pack beans into jars and ladle hot liquid into each jar to cover beans. Leave 1/2" head space at the top of each jar. Remove air bubbles (if any- by sliding butter knife along inside edges of the jar). Wipe rim of jar and put lid on. Screw down band until resistance is met, then increase to finger-tip tight.

Place jars in canner, ensuring they are completely covered with water. (You may have to add more hot water to cover. This is when I love my electric kettle.) Bring to a boil and process for 10 minutes. (Remember, you start the 10 minutes when the canner water is actually boiling, not before!) Aftr 10 minutes of processing, turn off heat and remove lid. Wait 5 minutes, then carefully remove the jars, allow them to cool. Check each lid to be sure they sealed before storing them away. If any of them haven't properly sealed, place in fridge and let sit a week or two to allow flavors to meld and then promptly eat!