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