Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
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Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Food in Jars’ Dilly Beans by Marisa McClellan, Food in Jars — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Food in Jars’ Dilly Beans by Marisa McClellan, Food in Jars — Mrs. Wages
Ingredients
- 2 lbs green beans, trimmed to fit your jars
- 1 tsp cayenne pepper
- 4 tsp dill seed (not dill weed)
- 2 1/2 cups Mrs. Wages® Pickling & Canning Vinegar
- 2 1/2 cups water
- 4 Tbsp Mrs. Wages® Pickling & Canning Salt
- 1 Garlic Bulb
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- Starting canning dilly beans by preparing a boiling water bath and 4 regular mouth pint jars. Prepare lids according to manufacturer's instructions. Keep jars hot. Wash and trim your beans so that they fit in your jar.
- If you have particularly long beans, your best bet is to cut them in half, although by doing so, you do lose the visual appeal of having all the beans standing at attention. Combine vinegar, water and salt in a pot and bring to a boil.
- While it's heating up, pack your beans into the jars, leaving 1/2 inch headspace. To each jar, add 1/4 tsp cayenne pepper (more if you're a lover of heat), 1 clove of garlic and 1 tsp dill seeds. Slowly pour the hot brine over the beans leaving 1/2 inch headspace.
- After all the jars are full, use a wooden chopstick to work the air bubbles out of the jars. Check the headspace again and add more brine if necessary. Wipe the rims, apply lids and rings and process in a hot water bath for 5 minutes. Let these beans cure for at least two weeks before eating.
- Processing: As published by Mrs. Wages: "process in a hot water bath for 5 minutes" (boiling water bath canner) - 5 minutes.
Recipe Notes
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Frequently asked questions
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Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
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