Michigan State University Extension
Preserving Food Safely - 01600860
4 lb. fresh tender green or yellow beans (5 to 6 inches long) 8 to 16 heads fresh dill 8 cloves garlic (optional) 1/2 cup canning or pickling salt 4 cups white vinegar (5% acidity) 4 cups water 1 tsp. hot red pepper flakes (optional)
YIELD: About 8 pints
PROCEDURE: Wash and trim ends from beans and cut to 4- inch lengths. In each hot sterile pint jar (see following directions for sterilizing jars), 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.
Sterilization of Empty Jars
To sterilize empty jars, place them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation. Remove and drain hot sterilized jars one at a time as filled.
RECOMMENDED PROCESS TIME FOR PICKLED DILLED BEANS IN A BOILING-WATER CANNER
Process Time at Altitudes of
Style of Jar 0- 1001- 6001- Pack Size 1000 ft. 6000 ft. 8000 ft.
Raw Pints 5 min. 10 min. 15 min.