Dilled Beans

Title:
Dilled Beans

Yield:
10 Servings

Categories:
Canning,
Preserves,
Mom's
recip,
Preserves




Ingredients:





 2 1/4 lb Green beans


 2 1/4 lb Yellow beans


     3 sm Red peppers


 4 1/2 c  White vinegar


 4 1/2 c  Water


 4 1/2 tb Pickling salt


    30    Peppercorns


    10    Dill weed; fresh, 10 heads


    10    Cloves garlic






 Sterilize 10 pint (500 ml) mason jars with boiling water. Fill water canner


 and set on high heat to boil. Wash and trim beans. Leave beans whole or cut


 into 2-inch pieces. Core and seed peppers; cut into strips. Place Bernardin


 Snap Lids in boiling water; boil 5 minutes to soften sealing compound. In
a


 large stainless steel or enamel saucepan, combine vinegar, water and


 pickling salt. Bring to a boil. Add beans and pepper strips; return mixture


 to a boil. In a hot jar, place 3 peppercorns, 1/2 tsp dill seed or 1 head


 fresh dill and 1 clove garlilc. Pack beans and pepper strips snugly into


 jar to within 3/4 inch to top rim. Add boiling pickling liquid to cover


 vegetables to within 1/2 inch of top rim (head space). Remove air bubbles


 by sliding rubber spatula between glass and food; readjust head space to


 1/2 inch. Wipe jar rim removing any stickiness. Center snap lid on jar;


 apply screw band just until fingertip tight. Place jar in canner. Repeat


 for remaining beans, peppers, spices and pickling liquid. Cover canner;


 return water to a boil; process 10 minutes at altitudes up to 1000 ft.


 Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.)


 Remove screw bands. Wipe jars, label and store in a cool, dark place.


 


 NOTES : Instead of fresh dill heads you can use 1/2 teaspoon dill seed per


 jar.  The flavor of the finished products is not quite as good as with the


 fresh dill.


 Recipe by: Bernardin


 


 Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "Linda G."


 
on Sep 14, 1997