![]() Adjust time for altitudes over 1,000 ft–3,000 ft, 10 minutes over 6,000 ft, 15 minutes. Process 5 minutes in boiling water canner. Pour hot brine over beans leaving ½-inch head space. Place beans upright in jars leaving ½-inch head space.Ĭombine water, vinegar, salt and pepper flakes. In each sterile pint jar, place 1 or 2 heads dill and one clove garlic. Wash and trim ends from beans, cut into 4-inch lengths. Fill canner and jars with hot, boiling water to 1 inch above tops of jars. Place jars right side up in boiling water canner. 4 pounds fresh tender green or yellow beans (5-6 inches long).Pickled Dilled Beans (Yield: about 8 pints) Dry until brittle in the sun or in the oven or dehydrator at 140☏.ĭried beans can be reconstituted and added to soups, stews or casseroles. Spread beans in thin layer on drying trays. Blanch in boiling water for 3–4 minutes or steam-blanch for 4–6 minutes. Slice diagonally or lengthwise to expose more surface area. Drain and pack in moisture/vapor-resistant freezer containers. (Allow 1 gallon of water for each pound of vegetables.) Cool promptly in ice water. Cut or break into suitable pieces or slice lengthwise.īlanch beans for 3 minutes in boiling water. Wait 5 minutes before removing jars.įor an added margin of safety, boil all home-canned vegetables for at least 10 minutes before tasting. Process at 240☏: pints for 20 minutes quarts for 25 minutes. Wipe rims, adjust lids, and process in a pressure canner. Cover beans with boiling water, leaving 1 inch headspace. Process 240☏: pints for 20 minutes quarts for 25 minutes. Follow manufacturer’s directions for venting and operation. Wipe rims, adjust lids and process in a pressure canner. Remove air bubbles by running a plastic spatula or blunt knife between the jar and the food. Cover with boiling water, leaving 1 inch headspace. Add salt, if desired (½ teaspoon per pint 1 teaspoon per quart). Unfasten canner lid and remove it carefully.Ĭover the beans with boiling water and boil for 5 minutes. For time adjustments if you live above 1,000 feet in altitude, see Canning Vegetables (PNW 172), page 11.Īfter processing, remove canner from heat and wait until pressure returns to zero. ![]() Leave whole or cut into 1-inch pieces.īeans must be processed in a pressure canner at 240☏ (10 pounds pressure with a weighted gauge 11 pounds with a dial gauge). Beans may be canned, frozen, dried, and pickled. A bushel of beans weighs approximately 30 pounds and yields 12–20 quarts. It takes about 1½ to 2½ pounds of beans to fill a quart jar. To preserve them, select young, tender beans that are free from mold and decay. ![]()
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