Learn to Can for Homegrown Flavor

(Page 5 of 5)

August/September 2005
By Roberta Bailey 
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Dilly Beans

RELATED CONTENT

These crunchy, quick dilly beans are my favorite pickles.

4 pounds of garden-fresh green beans

For each pint jar:
1 or 2 sprigs of fresh dill 
1 clove of garlic (or to taste)
Pinch hot pepper

Pickling solution:
5 cups water
5 cups vinegar
1/2 cup pickling salt

Place dill, garlic and hot pepper in each pint jar, then pack jar with green beans (wide-mouth jars work best). Bring water, vinegar and pickling salt to a boil, and pour it over the beans, filling jars to one-fourth inch from the top. Process for 5 minutes in a boiling water bath. Yields 7 pints.

— Cheryl Long

Home Canning Resources

Canning Books

The Busy Person’s Guideto Preserving Food - By Janet Chadwick
The Big Book of Preserving the Harvest - By Carol W. Costenbader

Online Resources

National Center for Home Food Preservation
www.uga.edu/nchfp

Canning Equipment

Lehman’s
P.O. Box 41
Kidron, OH 44636
(888) 438-5346
www.lehmans.com
Carries canning jars, water bath and pressure canners and other supplies.

Pressure Cooker Outlet

21 Oak Knoll Drive
Hillsville, VA 24343
(800) 251-8824
www.pressurecooker-outlet.com
Carries a wide selection of pressure canner sizes and brands.

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Comments

  • Bonnie Moore 10/1/2008 11:15:36 AM

    To: Susie Q,

    The "Dilly Beans" recipe given at the end of the article is for dilled green beans, in other words pickles. By adding vinegar the beans become acidic and no longer require pressure canning.

    Hope this helps,
    Old Canner in Illinois

  • ARBuck 9/14/2008 8:08:50 PM

    I too found this article very informative. I am new to the art of canning and am hoping to plant a larger garden next year to help feed the family. Susie Q I believe the answer to your question is on the 2nd page of the article. The low acid green beans can be canned in a water bath canner because the added vinegar makes the product you are canning a high acid solution.

  • Susie Q 9/12/2008 2:37:07 PM

    I enjoyed the article and it is very informative, but I am a bit confused. The recipe you gave at the end, for green beans, is a bit contradictory, isn't it? If green beans must be pressure canned, which is what I've been told by everyone for a long time, than how is that you can pickle them in a water bath canner? And for only 5 minutes? Is this safe?

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