Dilly Beans

[Guest guest]

Dilly Beans

Source: " Keeping the Harvest "

 

My note: please take care in canning non-acid foods. Use appropriate acid

levels as recommended by your local extension agent or use a pressure

canner.

 

2 ounds green beans, trimmed

1 tsp cayenne pepper

4 cloves garlic

4 heads dill

2 1/2 cups water

2 1/2 cups white vinegar

1/4 cup canning salt

 

Pack beans lengthwise into hot, sterilized pint jars, leaving 1/2 inch

head room. To each pint add 1/4 teaspoon cayenne pepper, 1 clove

garlic and 1 head dill. Combine Combine remaining ingredients in a

kettle and bring to a boil. Pour boiling hot over beans, leaving half

inch head room. put on lids. Process pints (or quarts) five minutes

in a boiling water bath. Yields four pints.

 

For best flavor, let the canned beans stand for at least two weeks

before serving. This allows the flavor to develop. And don't worry

if they look a little shriveled right after processing - they'll plump

up in a few weeks.

 

Variation: Use the tall 10 ounce jars because they look nice for gifts.

The only adjustment we make to the recipe for this smaller size jar is

to put in a " scant " 1/4 tsp cayenne pepper. we still put a whole clove

of garlic and head of dill in each. The canning time is the same. Also,

we always experience the " shriveled " look right after canning, but fear

not, they do plump up again.

 

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving