I am much happier growing green beans and cooking them than I am canning them.
My sister is the expert in our family when it comes to canning green beans. Along
with green beans I have lots of herbs in the garden, especially dill. So it only
makes sense that my sister would us this particular recipe. She found it on an
old Meal Master recipes page. She says it's a keeper and we certainly enjoy the
Dilly Bean Recipe - Canning Dilly Beans
2 lbs tender green beans - stringless type
2 cups water 2
cups white distilled vinegar 1 1/2 teaspoons pickling salt or to taste 1/3
cup sugar 2 bay leaves
2 small onions - peeled and thinly sliced 8
red hot peppers 8
cloves garlic, peeled 8 sprigs fresh dill
Wash beans and snip off
ends. Discard any that are wilted or discolored.
In a saucepan combine
water, vinegar, pickling salt, sugar, bay leaves, and onions. Bring liquid
to a boil and simmer for 10 minutes.
Drop beans into boiling water and
cook for just 5 minutes. They must still be crisp.
Drain immediately and
rinse in cold water.
Pack beans upright in 8-ounce jars with a couple
of slices of onion. Add 1 hot pepper, 1 clove garlic, and a sprig of dill
to each jar and pour hot vinegar mixture over the beans to overflowing.
Makes eight 8-ounce jars.
cut carrots or other firm vegetables may be used in place of or in addition to