Monday, March 24, 2008

Aunt Wendy's Dilled Green Beans

I canned by myself for the first time today. It was quite an adventure and I learned a lot about what to do differently the next time.
4 # fresh whole green beans
El Toro Dehydrated Chile Japones (Red Peppers-crushed)
Whole mustard seed
Fresh dill plant
Garlic cloves
5 C cider vinegar (1 ¼ qt.)
5 C. water (1 ¼ qt.)
½ C. salt
7 pint jars
Wash beans thoroughly, drain and cut into lengths to fill pint jars
Combine vinegar, water, & salt – heat to boiling
Pack beans into clean, hot jars
Add to each jar:
¼ tsp. hot red crushed peppers
½ tsp. whole mustard seed
2 sprigs fresh dill
1 clove garlic
Pour boiling liquid over beans filling to ½ “ from top of jar
Adjust jar lids
Process in boiling water for 5 minutes starting from the time water in canner is boiling
Remove jars and complete seals if necessary.
Set jars upright 2” apart.
Let cool on wire rack
Store for 5 – 6 months in pantry
Beans canned in August or September make a nice Christmas gift

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