UMaine Cooperative Extension Shares Dilly Beans Recipe With Lewiston Students
Thanks to Kate McCarty of the University of Maine Cooperative Extension, Lewiston Adult Education students in the Canning and Preservation class got a number of recipes during the Wednesday night class. Here is one of them:
4 pounds green beans
4 cups white vinegar (5% acidity)
4 cups water
1/2 cup canning and pickling salt
1 teaspoon crushed red pepper flakes (optional)
8 cloves garlic
8 heads dill or 8 teaspoons dill seeds
Combine salt, vinegar, water and pepper flakes (if desired) in a large saucepot. Bring to a boil. Wash and trim ends from beans and cut to 4-inch lenghts.
In each sterile pint jar, place one to two dill heads and, if desired, one clove of garlic. Place whole beans upright in the jars, leaving a 1/2 inch-headspace. Trim beans to ensure proper fit. Add hot solution to beans, leaving 1/2-inch headspace.
Remove air bubbles. Wipe jar rims. Place prepared lids on jars and screw bands on. Process pints for five minutes in a boiling-water bath.
Let beans stand for at least two weeks before tasting to allow flavor to develop. The high acidity of the vinegar allows this boiling water bath processing to be safe for a low-acid food.
Yield: About 8 pints
by Michael Reagan
on September 29, 2016
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