CHEF JEFF — ONE BYTE AT A TIME: Dilly BeansPreserve some of your garden’s bounty with this recipe from the “Ball Blue Book of Preserving.”
By: Herald Staff Report,
Preserve some of your garden’s bounty with this recipe from the “Ball Blue Book of Preserving.”
2 pounds green beans
¼ cup canning salt
2½ cups vinegar
2½ cups water
1 teaspoon cayenne pepper, divided
4 cloves garlic
4 heads dill
Trim ends off green beans. Combine salt, vinegar and water in a large sauce pot. Bring to a boil. Pack beans lengthwise into hot jars, leaving ¼ inch head space. Add ¼ teaspoon cayenne pepper, 1 clove garlic and 1 head dill to each pint jar. Add ½ teaspoon cayenne pepper, 2 cloves garlic and 2 heads dill to each quart jar. Ladle hot liquid over beans, leaving ¼ inch head space.
Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner.
Yield: 4 pints.
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