Tuesday, July 9, 2013

Home Grown Freshness ALL Year Long? Part 2

So last we talked about the basics of canning in Home Grown Freshness ALL Year Long? Part 1.

I have to admit after last weeks post I found out I wasn't 100% correct on this sentence:  
Just remember that next year when you reuse your canning jars that you need to replace the lid, they are meant to seal only once.
They do make "Reusable" Lids, but the most commonly and well used lids are NOT reusable. 

        Traditional Lids   $2 per 12  pack 

Reusable  Lids $11  per 12 pack 

Now that we have that all said in done. On to this weeks topic. 


One of the first things that we get to harvest from our garden usually is String Beans!
And usually in ABUNDANCE, to the point that we can't eat them fast enough. 
Wondering what you can do with all those beans?
Well I am here to tell you. 

If you only have a Water Bath Canner, you can't just can the beans because String Beans are a Non-Acidic Vegetable (at least as far as canning purposes).

So one of my fondest memories as a  child (I promise this goes along with the topic) was family holidays when we would crack open one of Grandma Pawul's cans of Dilly Beans!
You heard me right Dilly Beans!
 If you haven't ever heard of these, let alone consumed them, then you are sorely missing out!
Grandma used to make pints and pints of these family favorites. She obviously made them  using the "Traditional Version", where as I usually make them via the "Because I have a Full-time Job Version". As I told my cousin Bethany when she said "Grandma would be disappointed because you didn't make them the traditional way." I replied with "Grandma didn't have a FULL-Time job, she could devote more time to canning."

"Because I have a Full-Time Job Version"
 (The way Dan & I usually Make them)

What you will need:
 Beans (Lots of Beans)
Distilled White Vinegar  or Apple Cider Vinegar 
(Apple gives it a slightly sweeter taste)
(Follow the Recipe on the back of the bottle)
 Optional: Ball Pickle Crisp Granules (For EXTRA Crispness!) $7 5.5oz Bottle
Pack your STERILE pint canning jars TIGHT with 1 tsp of Peppercorns, 2-3 Garlic Cloves, and as many trimmed Beans as you can possibly fit. If you are using the Pickle Crisp Granules add these to the jars also.
 Meanwhile in a Large Stock Pot Combine the Water, Vinegar and  and Pickle Mix. Bring to a boil.

After your "Brine" mixture is boiling and your jars are all packed , ladle brine mixture into the jars. You want the "Brine" to come about 1/2 inch from the top of the jar.  
Place Lid and Ring on jar.  Tighten Ring but be-careful not to OVER TIGHTEN!
 Now place jars into Water Bath Canner for 10 minutes of processing in the boiling water.
After the 10 minutes of processing take the jars out and put on a towel and cover with another towel Over Night. 
The Next day press on all the lids to make sure they don't "POP". 
If they "POP"(means they didn't seal) the jar needs to be refrigerated and eaten soon, otherwise you have sealed jars that will be good for at least a year!

Traditional Version (From Ball Blue Book $11)
Yields about 4 pints or 2 quarts
What you will need:
2 Lbs Fresh Beans
1/4c Pickling Salt
2-1/2c Vinegar
2-1/2c Water
1tsp Cayenne Pepper, divided
4  Cloves of Garlic
4 Heads of Dill
  Optional: Ball Pickle Crisp Granules (For EXTRA Crispness!) $7 5.5oz Bottle

Trim ends off beans. Combine salt, vinegar, and water in large saucepot. Bring to a boil. Pack beans lengthwise into hot sterile jars, leaving 1/2 inch headspace (space between items and top of jar). Add 1/4 tsp cayenne pepper ( 1/2 tsp for a quart) , 1 clove garlic (2 cloves per quart), 1 head of dill (2 heads per quart) and pickle crisp, if desired,  to each pint jar. Ladle hot liquid over beans, leaving 1/2 inch of headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner.

Have you ever tried Dilly Beans?
Would you be more likely to try the "Because I have a Full-time Job Version" or the "Traditional Version"?




  1. I haven't tried them, but I'm very curious. Would totally try the Because I Have a Full-time Job Version.

  2. I would totally try both methods/recipes. :)
    Do you use just any type of green bean? I'm partial to vericots/French green beans but they might be too tall for a typical Ball jar. Hrmmm.....
    Thanks for sharing this!