Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Increase boiling-water processing by elevation: 5 min at 0–1,000 ft; 10 min at 1,001–6,000 ft; 15 min above 6,000 ft.
Source & provenance
Safety classification: Tested recipe from NCHFP.
Dilled beans canning safety
| Method | Boiling-water |
|---|---|
| Pack | Raw pack with boiling brine |
| Jar sizes | Pints only |
| Headspace | ½ inch |
Safety boundary: Keep 5% vinegar, water, salt, beans, and dill proportions; garlic and pepper flakes may only be omitted.
Processing details
- Method
- Boiling_water
- Pack style
- Raw
- Jar sizes
- Pint Jars
- Headspace
- 1/2 inch
- Processing time
- 5/10/15 min at 0–1,000 / 1,001–6,000 / above 6,000 ft
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Dilled beans timeline
- Prepare: Trim tender green or yellow beans to fit pint jars.
- Pack: Add tested dill and optional seasonings, pack beans, and cover with boiling 5% vinegar brine.
- Process: Boiling-water process by altitude.
Equipment for dilled beans
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Boiling-water canner with rack
- Pints only Mason jars and two-piece lids
- Nonreactive pot, ladle, funnel, jar lifter, and headspace tool
Visual method guide
- Use tender beans.
- Trim to preserve headspace.
- Pack with dill and listed seasonings.
- Add boiling brine and process.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Tested NCHFP acidified pickle recipe. Use vinegar labeled 5% acidity and retain the tested proportions.
What is dilled beans?
A tested crisp-style dill bean pickle in 5% vinegar brine.
Before you begin
- Sterilize jars when using the 5-minute process.
- Use pints only.
- Do not increase beans.
Altitude-adjusted processing time
| Jar | 0–1,000 ft | 1,001–6,000 ft | Above 6,000 ft |
|---|---|---|---|
| Pints only | 5 min | 10 min | 15 min |
Dilled Beans — NCHFP
Ingredients
- 4 lb fresh tender green or yellow beans 5 to 6 inches long
- 8 to 16 heads fresh dill
- 8 garlic cloves optional
- 1/2 cup canning or pickling salt
- 4 cups white vinegar 5% acidity
- 4 cups water
- 1 tsp hot red pepper flakes optional
Equipment
- 1 Boiling-water canner For the documented boiling-water process.
- 8 Sterile pint canning jars Yield about 8 pints.
- 8 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Wash and trim beans and cut to 4-inch lengths.
- In each sterile pint jar place 1 to 2 dill heads and, if desired, 1 garlic clove.
- Pack beans upright, leaving 1/2-inch headspace. Trim beans if needed.
- Combine salt, vinegar, water, and optional pepper flakes and bring to a boil.
- Pour hot solution over beans, leaving 1/2-inch headspace. Remove air bubbles, wipe rims, and apply lids.
- Process pints 5 minutes at 0–1,000 ft, 10 minutes at 1,001–6,000 ft, or 15 minutes above 6,000 ft.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.How to serve dilled beans
Serve chilled as a snack, garnish, appetizer, or sandwich side.
Dilled beans questions
Must jars be sterile?
Yes when processing for only 5 minutes at 0–1,000 feet.
Can I use larger jars?
No. Use only the jar sizes listed in the tested schedule.
What if a jar does not seal?
Refrigerate promptly or follow authoritative reprocessing guidance within the permitted time.
Dilled beans versus plain beans
Dilled beans are acidified and boiling-water canned; plain beans require pressure
Dilled beans troubleshooting
Why do beans protrude?
Trim them to fit while maintaining the full ½-inch headspace.
What if processing was interrupted?
Follow the authoritative restart rule for the selected
Source & provenance
NCHFP, “Dilled beans”. Adapted from USDA guidance, revised 2015.
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Typical canning season
Season: Summer, Fall
Months: July, August, September
How much of the main ingredient should I grow?
15–30 lb of Beans per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.