Dilly Beans

Dilly Beans

1 4 ea green (or wax beans (about
-4 pounds))
1/2 t cayenne pepper per jar
1 fresh dill per jar
1 clove
1/2 t whole mustard seed per jar
5 c distilled heinz vinegar (5%)
5 c water
1/2 c canning/pickling salt
Wash beans thoroughly; drain and cut into lengths to fit in pint
jars if necessary. Place pepper, mustard seed, dill, and garlic in
each jar. Pack beans vertically in jars. Combine Heinz vinegar, water,
and salt; heat to boiling. Pour boiling hot solution over beans,
filling to 1/2" of top of jar. Remove bubbles with a spatula or a
knife blade. Place a property pretreated lid on the jar and tightly
screw band until firmly tight. Place jars in actively boiling water
in a boiling water bath canner. Process jars in boiling water canner
for 10 minutes.
Yield: 7 - 8 pints
Axact

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