If the jar has sealed, store it in a cool, dark place for at least 1 month or up to 1 year before opening. Process in hot water bath for 30 minutes.

Wipe edges of jars with a clean cloth and seal with sterilized lids. Pour over beans, to within 1/2 inch of the top. Bring remaining ingredients to a boil in a large pot. Confirm that the jar has sealed by pressing on the lid with your finger if the lid gives, the jar has not sealed and the contents should be refrigerated and used within 1 week. 12 cup white vinegar directions Pack beans loosely in sterilized jars, leaving an inch of headroom. Do not touch the jar again until you hear the pop that indicates that the lid has sealed. Using the jar lifters, transfer the jar to a rack to cool.

Cover the canning kettle and boil 10 minutes. If the water doesn’t cover the jar, add boiling water from a tea kettle. Place the jar on the preserving rack and lower the rack into the canning kettle. Pour the hot liquid over the beans, leaving 1/2 inch of headspace. Combine the vinegar, water, and salt in a small saucepan and bring just to a boil, stirring to dissolve the salt. Fill the clean jar with the beans, dill, garlic, and chile, packing the beans in tightly but neatly.ģ. Remove the tips of the beans and, if necessary, trim the beans so they will fit upright in a 1-quart wide-mouth jar. Wash a 1-quart, wide-mouth jar with hot, soapy water rinse well and put it upside down on a clean dishtowel.Ģ. Fill a canning kettle with enough water to cover the top of a 1-quart jar resting on the preserving rack. The crisp beans, served with a sandwich, bring memories of summer to a winter lunch.ġ pound yellow wax beans, as straight as possibleġ. The neatly packed jars are stockpiled in a crawl space under the house until time works its magic, mellowing the vinegary brine. At the Nitty Gritty Dirt Farm in the tiny town of Harris, Robin Raudabaugh transforms her slender yellow wax beans into what old-timers call “dilly beans,” pickling them with garlic, red chile, and clusters of flowering dill.

Winters are long in Minnesota, making a well-stocked pantry all the more valuable. Fresh green beans are bright and snap easily, while spoiled beans become dry and limp. The easiest way to tell if green beans are bad is the texture. Most green vegetables do well in the vegetable drawer, where they won’t grow mold. Recipe from Eating Local: The Cook’s Companion from Land to Table by Sur La Table with Janet Fletcher, publishing in Spring 2010 by Andrews McMeel PublishingĮquipment: Canning Kettle with Rack, 1-quart Wide-Mouth Canning Jar, Saucepan, Jar Lifters, Cooling Rack Store unwashed and raw green beans in a sealed plastic bag, such as Ziplock freezer bags.

Canning wax beans