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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetables, Canning 8 Pints

INGREDIENTS

4 lb Fresh tender green beans OR yellow beans (5 to 6 inches long) to…
16 Heads fresh dill
8 Garlic cloves (optional)
1/2 c Canning or pickling salt
4 c White vinegar (5 percent)
4 c Water
1 ts Hot red pepper flakes (optional)
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

INSTRUCTIONS

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 1/2-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 1/2-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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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