Re: [CH] hot green beans
Dave Hendricks (bvdrangs@enter.net)
Mon, 1 Feb 1999 06:11:17 +0000
> I'd be interested in this myself. Never even heard of the idea until we
> went on a riverboat dinner cruise about 2 months ago! I've tried making
> them a couple of times, but I'm having a bit of a problem getting the
> brine just 'right'...
Just found this on SOAR and it already has some chile in it. I think
all we have to do is up the heat level. I have some Thais that should
do nicely.
---------- Recipe via Meal-Master (tm) v8.02
Title: Pickled Dilled Beans
Categories: Vegetables, Canning
Yield: 8 pints
4 lb Fresh tender green beans-- OR yellow beans-- (5 to 6 inches
long)
8 -to..6 Heads fresh dill
8 Garlic cloves (optional)
1/2 c Canning or pickling salt
4 c White vinegar (5 percent)
4 c Water
1 ts Hot red pepper flakes -- (optional)
Yield: About 8 pints
Procedure: Wash and trim ends from beans and cut to 4-inch
lengths. In each sterile pint jar, place 1 to 2 dill heads and, if
desired, 1 clove of garlic. Place whole beans upright in jars,
leaving 1/2-inch headspace. Trim beans to ensure proper fit, if
necessary. Combine salt, vinegar water, and pepper flakes (if
desired). Bring to a boil. Add hot solution to beans, leaving
1/2-inch headspace. Adjust lids and process according to the
recommendations in Table 1.
Table 1. Recommended process time for Pickled Dilled Beans in a
boiling-water canner.
Style of Pack: Raw.
Jar Size: Pints.
Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft:
10 min. Above 6,000 ft: 15 min.
=========================================================== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Dave Hendricks
"BVD'Rangs, anything less is just a stick"
bvdrangs@enter.net
http://www.enter.net/~bvdrangs/index.html