| 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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