I am definitely a canning novice, but thanks to the help of my trusty canning bible, "Put 'Em Up!" (which I LOVE and cannot recommend enough!!) I've been testing out more and more recipes recently. Dilly Beans has continued to be one of my favorites. It's quick and easy, and very rewarding!
This recipe call for the following ingredients:
4lbs of green beans washed, topped, and tailed
6 garlic cloves, peeled and sliced
1 cup of fresh dill weed
2 tablespoons of dill seed (I've never used this as I've never had it in my pantry)
1 tablespoon black peppercorns
4 cups of distilled white vinegar
2 cups of water
1/4 cup of sugar
2 tablespoons of salt
With these ingredients I filled 8 pint jars with beans.
To prepare these delectable little guys I cut the beans into lengths about 1 inch shorter than the pint jars. I packed the beans vertically into hot jars (boiled first to sterilize) fairly tightly. I then divided garlic, dill weed, and peppercorns evenly amongst the jars. At the same time as I was doing this, I heated the vinegar, water, sugar, and salt until it reached a boil. I then poured the hot brine over the beans so they were covered just a tad (the recipe actually says 1/2" but I've always done a little less). After wiping the rim of each jar and securing tops tightly, I processed the jars in a canner for 15 minutes.
After the jars are filled and processed I let them sit for 24 hours and then checked the seals. If all is good at that point, they can be stored in a cool dark place for up to a year.
Dilly beans are one of my favorite things to give as a thank you gift or bring along to pass out and munch on at a dinner party. They are delicious, addicting, and the name is just so fun to say don't you think?!?!
I love canning, especially in the fall. I think it helps me with the season change and also provides a nice chance to reflect on the bounties of summer.
In our new place in Denver we were lucky enough to inherit a backyard filled with concord grapes. I am planning to harvest and preserve 20 lbs or so in the next few weeks. Anyone have any good recipes or tips? I was thinking jam, juice, and maybe some fruit leather. Any advice or tips you're willing to share would be much appreciated!! I'll report back on the process soon.
Have a great weekend!