Monday, July 21, 2014

RECIPE: Dad's Dilly Beans

A favorite among Carrie's family,  these zesty beans make a delicious addition to a late summer's relish tray.
Dilly Beans- Made with Contender Bush and Yellow Wax.

INGREDIENTS:

Appx. 1/2 Bushel Stringless Beans (Contender Bush or Yellow Wax work nicely)
5 Cups Water
5 Cups White Vinegar
1/2 Cup Pickling Salt
12 Cloves Garlic, Whole
6 Heads Fresh Dill OR 6 tsp. Dill Weed
6 Cayenne Peppers, Whole OR 6 tsp. Crushed Red Pepper
3 tsp. Black Peppercorn

Prepare 6 sterile quart canning jars with rings and fresh lids. (Can be easily done in dishwasher). Into each jar place 2 cloves garlic, 1 head fresh dill, 1 cayenne pepper and 1/2 tsp. black peppercorn. Pack each jar to capacity with beans (it is easier if you use large mouth jars and lay the jars on their side as you pack them!). 

Begin heating water to appx 140 degrees in a hot bath canner. Water should be deep enough to cover jars by 1" (appx. 1/2 full if using a 23 quart pressure canner).

In a non-reactive pan, combine water, vinegar and salt. Bring brine to a boil. Pour boiling brine into each jar, leaving a 1/4" head space. Wipe jar rim and place fresh lid on jar. Screw on rings to touch (not too tightly!). Lower jars into hot canner using canning tongs (available anywhere canning goods are sold). Be sure jars are covered by about 1" of water. If not, add more water to canner and re-heat to boiling.

Place lid on canner  and heat to full rolling boil (see directions for your individual canner before placing the lid. Some will call for removing various parts from the lid for use as a hot bath canner). Once it begins to boil fully, set a timer for 10 minutes. Continue boiling vigorously. After 10 minutes, lift the lid carefully away from you (to avoid steam burns), and let the jars sit for appx. 5 minutes. Use canning tongs to remove jars from hot canner and place on a towel where they won't be disturbed for roughly 24 hours. You should hear "pinging" noises occasionally as the cooling jars seal.

Store at least 2 weeks before serving, preferably a month. Makes appx. 6 quarts.