Preparation

1. Wash hands with soapy water.
2. Wash beans and trim ends; cut beans into 4-inch lengths.
3. Follow canning and processing directions below for a safe, shelf-stable product.

Safety Caution: Vinegar used in the pickling process for this specific recipe lowers the pH of the product, making it acidified enough to be safe for processing in a boiling water canner. Fresh beans packed in water (unpickled) are a low-acid food that must be processed at high temperatures in a pressure canner to be safe. 

Canning Instructions

For best practices, read resources from the National Center for Home Food Preservation. Read Using Boiling-Water Canners before beginning to make jam or jelly at home. Read the USDA Complete Guide to Home Canning: Guide 1 Principles of Home Canning if you are new to canning.

1. Sterilize canning jars in boiling water.
2. Make a brine of vinegar, water, salt, and pepper flakes (optional). Bring to a boil.
3. Place 1 to 2 dill heads and, if desired, 1 clove of garlic, in each sterile jar.
4. Place whole beans upright in jars, leaving ½-inch headspace.
5. Fill jars with boiling brine, leaving ½ inch headspace.
6. Remove air bubbles; wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.
7. Process the filled, lidded jars in a boiling water canner for the appropriate time (see Processing Details below).
8. Carefully remove jars from boiling water; let cool.
9. Remove screw bands after about 12 to 24 hours.
10. Label and date product.
11. Store product in a dark, dry, cool location.

Processing Details

Determine processing times at altitude using a boiling-water canner.

• Jar Sizes: Pints
• Type of Pack: Raw

Processing Time

• At 1 to 1 to 1,000 feet altitude: 5 minutes
• At 1,001 to 6,000 feet altitude: 10 minutes
• Over 6,000 feet altitude: 15 minutes

Recipe Source

This is a tested, evidence-based recipe from the National Center for Home Food Preservation. University of Georgia Extension.