Canning Garlic Dill Green Beans

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I have never been a huge fan of green beans, but I decided that they aren’t so bad, especially if they are fresh. Green beans in a can from the store = yuck! I am growing some green beans in the garden this year, and I wanted to can some for this winter.

To make dilled green beans you will need:

  • 4 pounds green beans
  • 4 tsp. mustard seeds
  • 4 tsp. dill seeds
  • 8 cloves garlic
  • 6 c. white vinegar
  • 6 c. water

If you can’t grow your own green beans, you should be able to find some fresh green beans at a local farmer’s market or produce stand.

This recipe makes 8 pints of green beans. Sterilize your canning jars.

Set your canner on the stove and start heating the water to process the filled jars.

Rinse the green beans in colander and cut them to fit into the pint jars. Pack the green beans into hot, scalded jars. To each jar add 1/2 tsp. mustard seeds, 1/2 tsp. dill seeds, and 1 clove of garlic. If you would like to make hot green beans, then also add 1 chili pepper to each jar.

In a nonstick or aluminum saucepan, combine vinegar and water. Heat to boiling. Pour boiling liquid over beans, leaving 1/4 inch headspace at the tops of the jars. Seal and process the jars in a boiling-water canner for 5 minutes.

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