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Dilly Beans - WaterBath Canning
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Preserving Method:
Water Bath Canning
Makes about 6 (16 oz) pints
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.
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
You Will Need
- 3 3/4 cups vinegar
- 3 3/4 cups water
- 1/3 cup Ball® Preserving & Pickling Salt
- 6 cloves garlic, crushed or thinly sliced
- 6 springs of dill
- 3 lbs green and/or yellow wax beans, trimmed and cut into jar-length pieces
- 6 Ball® (16 oz) pint glass preserving jars with lids and bands
- Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker
Directions
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- TRIM off ends of green beans and discard. Wash.
- COMBINE vinegar, water and salt in a large saucepan and bring to a boil over high heat, stirring to dissolve salt.
- PACK beans, dill and garlic in jars leaving 1/2 inch headspace at the top.
- LADLE hot liquid over bean, leaving 1/2-inch headspace.
- REMOVE air bubbles. Wipe rim, center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
