Green beans are an easy, abundant crop to grow. Here's a delicious, flavorful way to can green beans. My family loves these straight from the jar as a snack or side dish.
My favorite recipe is from the book, Putting Food By. I wash my jars in the dishwasher and pack them while still hot. Leaving them in the hot dishwasher until you are ready to pack them ensures they are hot and sterile.
Put your lids in a pot and cover with an inch of water. Do not boil the water but keep it scalding hot.
Start by clean your green beans. Snap the tips off. Use the straight beans because they will stand upright in the jar. Slenderette is a great variety because its long and straight. Yellow and purple varieties of beans can also be used.
In each pint jar place:
1/2 teaspoon of dill seed
add 1 whole peeled garlic clove
1/4 teaspoon of crushed red pepper flakes.
Stand the beans upright in the jar.
Heat to boiling:
5 cups of white vinegar
5 cups distilled water
1/2 cup less 1 tablespoon pickling salt.
Be sure to sure distilled water and pickling salt not table salt. Table salt has a anticaking agent added and should not be used in pickling recipes. Always choose an enamal or stainless steel pot not aluminum when pickling.
Pour hot liquid over the beans leaving 1/2 inch head space. Run a plastic spatula down the sides to remove air bubbles. Add more liquid if necessary. Wipe rims and place lids on jars.
Process in a water bath canner for 10 minutes. Adjust the time for the altitude you are at.
In New Harmony an extra 10 minutes is added to the time because of our elevation so I process for 20 minutes. To prevent mineral build up in your canner add a couple Tbsp. of vinegar.
After processing remove the lid of the canner but leave the jars in the canner for 10 minutes. Then remove the jars. This helps prevent the liquid from seeping out. Cool. And check to make sure jars sealed. Let these set for a month or two before eating so the beans develop the pickled flavor. Enjoy! They're yummy!