Beans
2 pounds green beans
¼ cup canning salt
2 ½ cups vinegar
2 ½ cups water
1 tsp. cayenne pepper, divided
4 cloves garlic 4 heads dill
Trim ends off green beans. Combine salt, vinegar and water in a large saucepan. Bring to a boil. Pack beans lengthwise into hot jars leaving ¼ inch head space. Add ¼ tsp. cayenne pepper, 1 clove garlic and 1 head dill to each pint jar. Ladle hot liquid over beans, leaving ¼ inch head space. Remove air bubbles. Adjust two-piece caps. Process pints or quarts 10 mins. in a boiling water canner. (Adjust pepper, garlic and dill if using quarts).
Yields about 4 pints or 2 quarts.
