archerynut
Platinum Member
I would love to get he recipe for the dill beans. They sound great.
Share your Canning Photos
- Thread starter dirt ditch
- Start date
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TomSeller
Super Member
She canned something new to her this week, dill green beans.
<img src="http://www.tractorbynet.com/forums/attachment.php?attachmentid=333693"/>
I have tons of green beans coming on. Thanks for the idea.
OP
dirt ditch
Platinum Member
We will give them 3-4 weeks but I can hardly wait to try them. archerynut, it's going tho be a busy week and she is gone this weekend but I'll ask her when she gets back.
farmgirl19
Elite Member
From the Ball Blue Book:
DILLY BEANS
2 pounds trimmed green beans
4 heads dill
4 cloves garlic
1 tsp cayenne pepper
2 1/2 cups vinegar
2 1/2 cups water
1 1/4 cups canning salt
Pack beans lengthwise into hot jars, leaving 1/4 inch head space. To each pint, add 1/4 tsp cayenne pepper, 1 clove garlic, and 1 head of dill. Combine remaining ingredients in a large sauce pot. Bring to a boil. Pour hot liquid over beans, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in a boilong water bath. Yield: about 4 pints.
DILLY BEANS
2 pounds trimmed green beans
4 heads dill
4 cloves garlic
1 tsp cayenne pepper
2 1/2 cups vinegar
2 1/2 cups water
1 1/4 cups canning salt
Pack beans lengthwise into hot jars, leaving 1/4 inch head space. To each pint, add 1/4 tsp cayenne pepper, 1 clove garlic, and 1 head of dill. Combine remaining ingredients in a large sauce pot. Bring to a boil. Pour hot liquid over beans, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in a boilong water bath. Yield: about 4 pints.
WayneB
Elite Member
Well we have canned 24 quarts of peaches, froze around 100 quarts of raspberries 50 quarts of blackberries so I think we will have pies this winter.
Wife has also made around 200 jars of raspberry jam to be given out at our daughters weeding in October, busy woman!
Wife has also made around 200 jars of raspberry jam to be given out at our daughters weeding in October, busy woman!
flamom
Bronze Member
Anybody have recipes containing honey that you're willing to share?
OP
dirt ditch
Platinum Member
My wife told me she added cayenne pepper to her dill beans and I bet she used the Ball Blue Book recipe to.
Nice peaches there Wayne. Your wife has the knack for it to. I like the fruit preserves idea for a wedding!
flamom she has not used honey in any of her canning yet. But now you got her thinking...
Nice peaches there Wayne. Your wife has the knack for it to. I like the fruit preserves idea for a wedding!
flamom she has not used honey in any of her canning yet. But now you got her thinking...
Our grapevines are ready.
Lot's of work but we know what is in the juice. :licking:
It takes about 2 buckets of picked grapes to make 6-7 quarts of juice per batch.
Luckily we have 2 kitchens so canning season doesn't require a total cleanup between
regular meals.
Lot's of work but we know what is in the juice. :licking:
It takes about 2 buckets of picked grapes to make 6-7 quarts of juice per batch.
Luckily we have 2 kitchens so canning season doesn't require a total cleanup between
regular meals.
Otto Syracuse
Gold Member
I just saw this on a Food Service newsletter I subscribe to:
Ingredients
5 lbs. green beans, raw, trimmed
3 cups distilled white vinegar
5 cups water
12 each garlic cloves
6 each dill weed heads
6 tbsp. dill seed
6 each Thai chilies
4-6 wide-mouth glass quart jars
Methods/Steps
Bring the liquids to a simmer on the stove and keep hot.
Pack each jar with green beans, one chili, one tbsp. dill seed, one dill top and two garlic cloves.
Pour enough pickling liquid over the product to come just to the neck of the jar.
Screw, hand tight, the lid on top of each jar and process the jars in a steamer or submerged in boiling water for 5 minutes.
Allow jars to cool to room temp. Check the jars to make sure none are “popped.” Label and date the product.
Yield: four to six quarts
Ingredients
5 lbs. green beans, raw, trimmed
3 cups distilled white vinegar
5 cups water
12 each garlic cloves
6 each dill weed heads
6 tbsp. dill seed
6 each Thai chilies
4-6 wide-mouth glass quart jars
Methods/Steps
Bring the liquids to a simmer on the stove and keep hot.
Pack each jar with green beans, one chili, one tbsp. dill seed, one dill top and two garlic cloves.
Pour enough pickling liquid over the product to come just to the neck of the jar.
Screw, hand tight, the lid on top of each jar and process the jars in a steamer or submerged in boiling water for 5 minutes.
Allow jars to cool to room temp. Check the jars to make sure none are “popped.” Label and date the product.
Yield: four to six quarts
farmgirl19
Elite Member
pacerron; Do you make preserves or jams with the grapes, or just can the juice?
Otto; Thanks for that recipe! It sounds a little spicier than what I have. I love the Thai chilies, and usually grow them, so will be saving that recipe to try.
Otto; Thanks for that recipe! It sounds a little spicier than what I have. I love the Thai chilies, and usually grow them, so will be saving that recipe to try.
