Pickled dilled beans

 
                            PICKLED DILLED BEANS
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lb           Fresh tender green beans
                         -- OR yellow beans
                         -- (5 to 6 inches long)
    8                    -to...
   16                    Heads fresh dill
    8                    Garlic cloves (optional)
      1/2   c            Canning or pickling salt
    4       c            White vinegar (5 percent)
    4       c            Water
    1       t            Hot red pepper flakes
                         -- (optional)
 
   Yield: About 8 pints
   
   Procedure: Wash and trim ends from beans and cut to
   4-inch lengths. In each sterile pint jar, place 1 to 2
   dill heads and, if desired, 1 clove of garlic. Place
   whole beans upright in jars, leaving 1/2-inch
   headspace. Trim beans to ensure proper fit, if
   necessary. Combine salt, vinegar water, and pepper
   flakes (if desired). Bring to a boil. Add hot solution
   to beans, leaving 1/2-inch headspace.
   
   Adjust lids and process according to the
   recommendations in Table 1. Table 1. Recommended
   process time for Pickled Dilled Beans in a
   boiling-water canner.
   
   Style of Pack: Raw.  Jar Size: Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                          1,001 - 6,000 ft: 10 min.
                            Above 6,000 ft: 15 min.
   
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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