by Georgette Ventura
green or yellow snap beans, washed with stem ends cut off (
about 1 lb. per quart jar)
garlic cloves (1-2 per jar)
fresh dill (1 sprig per jar)
cherry or grape leaves (2 per jar)
red pepper flakes (1/8 to ¼ tsp per jar)
Brine ratio: 1/4 cup canning salt to 2 cups vinegar to 2 cups water
I tripled this for 7 densely-packed quart jars and had just enough.
Basic canning equipment: mason jars with new lids (old rings are
fine), hot water bath canner, jar grabbing tongs
Sanitize jars and lids. This can be done with the "sanitize" setting of your dishwasher or by heating them to boiling in a hot water bath.
Pack your jars. I like to start with the non-bean ingredients and then pack the jars with the beans. The beans will need to be submerged in the brine, and there needs to be ½ inch to 1 inch of air between the brine and the lid, so I like to cut my beans to the right height before packing them. The packing can take a little while, so you may want to start heating the brine and the hot water bath while you do this.
Mix the brine ingredients and bring to a boil. Pour the boiling mixture over the beans, covering them and leaving ½ inch to 1 inch of air between the brine and the lid.
Wipe jar edges and seal. Process jars in boiling water bath for 10 minutes. Let sit 12-24 hours until cool, then check for seal. Lids should "pop" down when they get out of the hot water bath; for any lids that haven’t popped after sitting for a few hours, you can either reprocess them in the hot water bath, or just put them in your fridge and eat them right away!