Canning and Preserving: Tis the Season for Dilly Beans!
A couple of weeks ago, assistant market manager Sue Poff walked into the market information booth with a giant box of green beans and a huge bunch of fresh dill. We didn't even have to ask what she was planning to do with all those beans and dill. She was going to make a whole lot of Dilly Beans! This is the perfect time of year to make Dilly Beans. Green beans are at the peak of their season, which is exactly why it's a great time to buy a lot of them and preserve them for year-round enjoyment. Come to think of it, this is the perfect time of year to can a lot of different fruits and veggies. The market is still full of beautiful summer produce, all perfect for making jams, jellies, sauces, pickles, and more. (And the weather are finally cool enough to consider standing over a canning pot for an afternoon!) We should also mention that the Master Preservers will be at the Market on Saturday to answer any/all questions you have about canning. They are a fantastic resource and are incredibly knowledgeable about food safety and canning practices. That being said, we thought we'd share some of our favorite canning and preserving recipes! We made an entire Pinterest Board with all sorts of canning recipes (so be sure to check it out! There's home canned spaghetti sauce, blueberry lavender jam, pickled zucchini and more!)
Or, just read below for our favorite recipe for Dilly Beans (from Marisa of Food in Jars)! DILLY BEANS
Recipe & image courtesy of Food In Jars:
2 pounds green beans, trimmed to fit your jars
2 1/2 cups apple cider vinegar (5%)
2 1/2 cups water
2 tablespoons pickling or fine sea salt
4 teaspoons dill seed
2 teaspoons black peppercorns
1 teaspoon red chili flake
4 cloves garlic
Prepare a boiling water bath canner and 4 pint jars. Place 4 lids in a small pot of water and bring to a bare simmer.
Wash and trim your beans so that they fit in your jar and leave about an inch of headspace. If you have particularly long beans, your best bet is to cut them in half, although by doing so, you do lose the visual appeal of having all the beans standing at attending.
Combine vinegar, water, and salt in a medium saucepan and bring to a boil.
Divide the dill seed, peppercorns, red chili flake, and garlic cloves evenly between the four jars. Pack the beans into the jars over the spices. Pour the boiling brine over the beans, leaving 1/2 inch headspace.
Gently tap the jars on the counter to loosen any trapped air bubbles. For stubborn air pockets, use a chopstick to wiggle them free. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and place them on a folded kitchen towel to cool. Once jars are cool enough to handle, remove rings and test seals. Sealed jars can be stored on the pantry shelf for up to one year. Any unsealed jars should be refrigerated and eaten promptly. These beans want to hang out for a least two weeks before eating, to thoroughly develop their flavor.