One way or another, I will get my children to eat green beans! As it turns out, it will have to be dilled!
Washed and snapped – here we go!
Dill – picked and rinsed – headed and waiting!
2 cups water and 2 cups white vinegar to be brought to boil with a 1/2 cup of canning salt.
.The back pan is water for boiling the lids, the front left is the vinegar, salt and water. The front right is a pan of boiling water (do not start processing time until water is at a rolling boil with the jars submerged). If you are not using a canner, use an insert or paper towels to keep the jars off the floor of the pan (reduces chance for breakage).
Garlic is peeled, red peppers are ready and here we go!
Begin with sterilized jars (I use my dishwasher – then to heat the jars before I begin to minimize breakage – I stick them in the oven at 200 until I am ready for them. Add 1 head of dill, 1 clove of garlic, a red hot pepper (I use the cute little dried ones from the Melendez’ Store in Berrien Springs) and fill the warm sterilized jar with beans. Fill within 1/4 to 1/2 an inch of the head of the jar; the boiling mixture of vinegar, water and canning salt. Wipe the rim with a damp rag and place a new, flat lid over the top that has been submersed in boiling water to activate the glue seal. Finger tighten a screw on lid and gently immerse the jars in boiling water or a canner for 25-30 minutes. Carefully remove the jars to sit on a towel and be still and cool for the next 24 hours. You will hear them pop as they seal – resist the temptation to touch them! Be sure the seal has formed (you will hear it when you open them – Phoop!) and enjoy!
*While I did process mine on my glass stove top, I since researched this is risky. The glass could crack under the weight of the canner, water and jars of food. A seal could form between the pan and the glass and removing the pan could cause cracking. A steady boil is difficult to monitor and maintain because of the heat distribution on a glass top versus a gas or electric burner. I have since decided to complete my canning on a simple propane camping stove / burner. If you have the space, and are serious about canning, investing in an old range with burners may be your best bet!
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