Where do I find a recipe for canning pickled green beans?
By sally from Central NY
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From University of MO Extension publication of 1974! We have used this same recipe many years and have shared it many times.
Dilled Green Beans (makes 7 pints)
approximately 4 quarts of whole green beans (younger, straighter beans work best)
1/4 tsp crushed red peppers per jar
1/2 tsp whole mustard seed per jar
1/2 tsp dill seed per jar
1 clove garlic per jar
5 cups vinegar
5 cups water
1/2 cup salt
Wash beans thoroughly, drain and pack upright into pint jars, trimming length as necessary. Add pepper, mustard seed, dill seed, and garlic to each jar.
Sally, check KountryLife.com This is as close to how my mother would can her beans. But she would use the pot liker (bean juice) instead of water once the beans were in the cans. Good luck.
Also, if just cooking the beans, add 3 Tablespoons sugar and 3 Tablespoons vinegar to "mess of beans". Simple but yum!
This is a good recipe.
Lemon-Rosemary Pickled Green Beans:
2 pounds green beans
4 sprigs fresh rosemary
4 cloves garlic, peeled
4 (3-inch) strips lemon peel
2 1/2 cups water
2 1/2 cups white wine vinegar
3 tablespoons pickling salt
2 tablespoons sugar
Sterilize 4 pint-sized jars and their lids according to the manufacturer's instructions.
Evenly trim the ends of the green beans to fit the jars. Divide and pack the green beans, rosemary, garlic, and lemon peels among the jars.
Bring a large pot or canner of water to a boil.
Sally, check out allrecipes.com Great site for lots of goodies.
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