Growing up, we never put food up. Who needs to put food up when you can go to the grocery store and buy anything, all year round?
Two years ago, I tried my hand at canning. And what keeps me coming back is the experience of opening a jar of pickles or beets or tomato sauce to share with friends and family on new years eve. knowing that i grew the garlic and dill and beans that we are enjoying during the dead of winter is an incredible feeling. and so i put up what i can!
this year, i started with dilly beans. easy, fast, so tasty!
2 pounds green beans, washed and trimmed
16 cloves garlic
lots of dill
4 teaspoons red pepper flakes
8 teaspoons mustard seed
8 12-oz ball jars
4 cups white vinegar
4 cups of water
1/2 cup kosher salt
- Start by sterilizing the jars–place jars and lids in boiling water for 10 minutes.
- Fill your jars with all the fixings ( split beans, dill, garlic, red pepper, andmustard among 8 jars.
- Bring water, salt and vinegar to a boil.
- Pour brine into each jar,leaving a solid 1/2 inch of space between rim of jar and brine. Cap the jars.
- In large pot, bring water to a boil. When you put your jars of beans in the water, the water shouldcover the jars be a few inches.
- Boil full jars for 10 minutes (more or less depending on your location, read more)
- Wait at LEAST two weeks to enjoy.