- 1). Select crisp and fresh green beans. Every 1/2 lb. of green beans will fill one pint-sized jar.
- 2). Wash the fresh green beans under cool water. Slice 1/4 inch of the ends off the green beans.
- 3). Place the canning jars in a large cooking pot full of boiling water. Boil the jars for 10 minutes and the lids for 5 minutes to sterilize them.
- 4). Place two dill heads into the bottom of each pint jar. Add 1 garlic clove and then pack the green beans into the jars lengthwise. Leave 1/2 inch of head space to allow for expansion.
- 5). Heat 4 cups of five percent white vinegar, 4 cups of water, 1/2 cup of pickling salt and 1 tsp. of red pepper flakes in a saucepan. Heat the solution to a boil and stir until the pickling salt dissolves.
- 6). Pour the vinegar solution into the canning jars. Leave 1/2 inch of head space and remove any air bubbles from the jars with a long plastic spatula.
- 7). Wipe the rim of the jars with paper towels. Place the lids and rings onto the canning jars securely. Heat the water bath canner according to the instructions that come with it.
- 8). Place the jars into the water bath canner so that they are covered by at least 1 inch of boiling water. Boil the pickled green beans for five minutes at an altitude between 0 and 1,000 feet, 10 minutes for an altitude between 1,001 and 6,000 feet and 15 minutes for altitudes above 6,000 feet.
- 9). Remove the jars from the water bath canner with jar tongs. Place the jars in a draft-free area and do not allow them to bump or touch. Place them onto a cooling rack to prevent warping or burning the counter.
- 10
Allow the jars to cool. Press down on the center of the lids to ensure that the lid remains sucked down. If the lid pops up and down, then it did not seal properly. Store the unsealed pickled green beans in the refrigerator and store the sealed green beans in a cool and dark location.
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