Pickled Green Beans

About Canning

There are two canning groups: acid foods like tomatoes, fruits, pickles, relishes etc and low-acid foods like meats, vegetables, soups etc. Recipes like the one yesterday, Pickled Okra and the one today are of the acid group and processed in a boiling water bath to reach the 212 degrees F. (some say 180) but I do it as taught.

Use a vessel deep enough to allow water to come two inches above the jars and another inch or so for boiling room. Place jars on a rack to allow circulation. If canning cool uncooked ingredients pour hot water into the pot containing the jars and if canning hot, cooked ingredients, pour in boiling water. Canning time begins when the water starts to boil and needs to boil continuously for the time required. Cover the jars with a tight fitting lid.

Sterilizing is the first step of preserving foods. Use only jars made for canning and sterilize all jars, lids, rings or seals and tools before starting. Wash jars, lids and items with hot, soapy water. Rinse well and arrange jars and lids open sides up on a tray. Leave in a preheated 175 F degree oven for 25 minutes. On the other hand, you can boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Never touch with your fingers the inside of sterilized jars, lids or the ring itself – use sterilized tongs or a clean cloth.

Packing: It is best to heat fruits in syrupy solutions and vegetables in pickling brine before packing. You can heat tomatoes without adding additional liquid and pack in the natural juice, which will cook out. Have food at or near boiling point when filling jars, always pack loose, and with the correct space required at the top. Work out any air bubbles using a clean plastic knife or spatula. Wipe jar mouth, inside, top and outside, with a clean damp cloth or paper towel. Adjust lids immediately – refer to manufacturer’s directions.

Process the jars at once in the water bath for the recommended time. Remove and let jars cool naturally. When at room temperature, check to see if they are sealed – if not, refrigerate for immediate use or reprocess. If using bands, you may remove them the next day. Store foods in a cool dark dry storage place at about 70 degree F for best preservation. There are many sites devoted to preservation of foods and canning. Angie at Southern Grace Gourmet gives another take on how she puts away foods. Take a look and at her wonderful recipes.
 

Now on to today’s recipe. I used about 6 pounds to get 4 pounds of perfect, 4-inch lengths. Enjoy!

Pickled Green Beans
makes 10 pints
Great out of the jar ~ especially good with a Bloody Mary

4 pounds trimmed fresh green beans
5 cups white vinegar
5 cups water
1/2 cup salt

For each jar:
1/2 teaspoon crushed red pepper
1/2 teaspoon mustard seed
1/2 dill seeds
2 garlic cloves

Wash and cut ends to fit in tall one-pint jars leaving 1/2 inch from top of jars. Bring vinegar, water and salt to a boil. Place spices in each jar, pack with green beans and pour liquid into jars leaving 1/4 inch head space. Process jars in a water bath for 5 minutes after return boil.

 From my family cookbook Grits to Guacamole