Ingredients
- 4+ pounds of fresh green beans, rinsed, both ends trimmed off
- 4 cups water
- 4 cups 5% acidity white vinegar
- 1/2 cup canning salt
- 8-10 habeneros
- 8-10 cloves garlic, peeled
- 16+ heads of fresh dill
- 8-10 wide mouth pint canning jars
To make 60 pints:
- 2 bushels of fresh green beans, rinsed, both ends trimmed
- 28 cups water
- 28 cups white vinegar
- 3 1/2 cups canning salt
- 1 habenero, 1 clove garlic, and 2 sprigs fresh dill for each jar
Instructions
- Sterilize jars and flat lids, leave bands out of water. Leave jars in hot water or hot dishwasher until needed.
- Boil water in the canner then lower to a simmer until needed.
- Combine water, vinegar, and salt in sauce pan and bring to boil. Simmer until needed.
- Put 2 springs of dill, 1 habanero, and 1 garlic clove in each jar.
- Stuff beans in jars as TIGHTLY as possible! Leave 1/2 inch head space at top of jar.
- Ladle hot brine into jars.
- Tap bottom of jar on towel to release any bubbles. Use chopstick to break up any other bubbles.
- Wipe rim dry. Pat flat lid dry. Put on flat lid and screw on band, finger tight.
- Place in canner. Bring to a boil. Process for 10 minutes at a full boil. Cool 24 hours on a towel, right side up, until lid pops/seals.
- Wait 6 weeks to open sealed jars.
- Any jars that do not seal, put in refrigerator and open in one month. Sealed jars will last 18 months in a cool, dry place.