Why is it that whenever, you get comfortable doing or enjoying something a certain way, there is always this urge to try something new. I mean I have already mastered the art of canning green beans, but somehow that was not enough. Today I decided to try canning dilly beans, instead.
For both recipes you need green beans, the only difference is what you add to each jar. You will need to dust out your water bath canner for this one. I love that this is an old recipe, that has been adopted for modern times. The traditional recipes always tend to taste better, I don’t know why but they just do.
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Here’s What You’ll Need:
- fresh green beans
- large stock pot
- canning jars with lids
- water
- white vinegar
- pickling salt
- garlic
- jar lifter
- dill seed
- crushed pepper
- paper towel
- water bath canner
- kitchen towel
The best type of green beans to use for this recipe are the straight ones. Wash and cut them all to about an inch shorter than the jars you will be using. Add you water, vinegar and pickling salt into your large stock pot and bring to a boil. Don’t forget to wash and keep your jars, lids and rings warm before you start.
In each jar, add one garlic clove then lay it on its side before filling it with your green beans. In goes half a teaspoon of dill seed and crushed pepper. Ladle the hot mixture from the pot, to fill the jar to just below the rim. Remove any air bubbles, before wiping the edge with paper towel and screwing on the lids. Process in the water bath canner for 10 minutes. Remove from canner and allow to cool overnight on the counter.
You can watch the video below for detailed step by step instructions…
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