Preserving method: Water bath canning
Makes about 6 (16 oz) pint jars
An old family classic! Feel free to kick up the flavor by adding a few pinches of crushed red pepper or chili powder
to the brine.
You will need
- 3 lbs green and/or yellow wax beans, trimmed and cut into jar-length pieces (about 4 inches)
- 3 3/4 cups vinegar
- 3 3/4 cups water
- 1/3 cup Ball® Salt for Pickling and Preserivng
- 6 cloves garlic, crushed or thinly sliced
- 6 springs of dill
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm
soapy water and set aside with bands.
- Combine vinegar, water and salt in a large saucepan and bring to a boil over high heat, stirring to dissolve
- Place 1 clove crushed garlic and 1 dill sprig into a hot jar. Pack beans cut side up leaving a ½ inch
- Ladle hot brine into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid
on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are
- Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes.
Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.