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Re: Dilly Beans
gardenchat@hort.net
  • Subject: Re: Dilly Beans
  • From: Patricia Dickson <pdickson53@gmail.com>
  • Date: Wed, 29 Jun 2011 11:04:10 -0500

Thank you

sent from my i-phone 
 Patricia Dickson

On Jun 29, 2011, at 10:23 AM, "Johnson, Cyndi D Civ USAF AFMC 95 CS/SCOSI"<cyndi.johnson@edwards.af.mil> wrote:

> I don't have my recipe book here but this one from the web looks about
> right; although seems like my processing time at the end might be
> longer. I always use garlic and the hot pepper flakes. I also try to
> make it decorative by placing the dill heads flat against the side of
> the jar, so it looks like a fan when the beans are packed inside. If you
> don't have dill heads you could use dill weed from the market, or even
> dried, plus some dill seed in the bottom of the jar...maybe a
> tablespoon?  If you can't find pickling salt, use non-iodized table
> salt.  
> 
> Pack the beans very tight in the jars. They will shrink a little when
> processed and if they are not jammed in there, they'll float and it
> looks unattractive. What I do is blanch them in boiling water for 1
> minute first, that makes them more flexible and also eliminates some of
> the shrinkage. You don't want them cooked, just hot. 
> 
> If you don't know how to do a boiling water bath or sterilize jars,
> there are excellent directions on the Ball Preserving web site,
> www.freshpreserving.com. You can do this without dedicated canning
> equipment, but be very careful lifting the hot jars out of the boiling
> water if you do not have a jar lifter. And you don't have to make the
> whole recipe either, I have done as few as 3 jars at a time. 
> 
> Dilly Beans
> 
> 4 lb. fresh tender green or yellow beans (5 to 6 inches long) 
> 8 to 16 heads fresh dill 
> 8 cloves garlic (optional) 
> 1/2 cup canning or pickling salt 
> 4 cups white vinegar (5% acidity) 
> 4 cups water 
> 1 tsp. hot red pepper flakes (optional) 
> 
> YIELD: About 8 pints 
> 
> PROCEDURE: Wash and trim ends from beans and cut to 4-inch lengths (my
> note: if you are using a wide mouth jar, the top of the bean will be
> about 3/4" down, for a narrow mouth jar the top of the bean should be at
> the jar shoulder). In each hot sterile pint jar, place 1 to 2 dill
> heads, and if desired, 1 clove of garlic. Place whole beans upright in
> jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if
> necessary. Combine salt, vinegar, water and pepper flakes (if desired).
> Bring to a boil. 
> Add hot solution to beans, leaving 1/2-inch headspace. Adjust lids and
> process in a boiling water bath for 5 minutes. 
> 
> 
> 
> Cyndi  
> 
> 
> -----Original Message-----
> From: owner-gardenchat@hort.net [mailto:owner-gardenchat@hort.net] On
> Behalf Of BONNIE_HOLMES
> Sent: Tuesday, June 28, 2011 5:14 PM
> To: gardenchat@hort.net
> Subject: Re: [CHAT] It's really summer now
> 
> Do you have a recipe that you would be willing to share. 
> 
> B 
> ETN Zone 7 
> Remember the River Raisin, the Alamo, the Maine, Pearl Harbor, 911. 
> 
> ----- Original Message -----
> From: "Cyndi D Civ USAF AFMC 95 CS/SCOSI Johnson"
> <cyndi.johnson@edwards.af.mil> 
> To: gardenchat@hort.net 
> Sent: Tuesday, June 28, 2011 10:48:23 AM 
> Subject: RE: [CHAT] It's really summer now 
> 
> Dilly beans are pickled green beans with dill. Mmmm. 
> 
> Cyndi 
> 
> 
> -----Original Message----- 
> From: owner-gardenchat@hort.net [mailto:owner-gardenchat@hort.net] On 
> Behalf Of BONNIE_HOLMES 
> Sent: Tuesday, June 28, 2011 7:35 AM 
> To: gardenchat@hort.net 
> Subject: Re: [CHAT] It's really summer now 
> 
> Wow, lots of work. BTY, what are dilly beans? 
> 
> B 
> ETN Zone 7 
> Remember the River Raisin, the Alamo, the Maine, Pearl Harbor, 911. 
> 
> ----- Original Message ----- 
> From: "Cyndi D Civ USAF AFMC 95 CS/SCOSI Johnson" 
> <cyndi.johnson@edwards.af.mil> 
> To: gardenchat@hort.net 
> Sent: Tuesday, June 28, 2011 10:28:12 AM 
> Subject: [CHAT] It's really summer now 
> 
> We're getting to the time of year when, after being left in the car all 
> day, my travel mug of coffee is hotter at the end of the day than it is 
> when I pour it. But this is just normal heat, nothing much to remark 
> about. 
> I spent the weekend fortifying the fence around the entire garden area, 
> hacking out the rabbitbrush that had grown up near the fence, crawling 
> under the junipers to get at the corners, and pretty much ruining my 
> hands manipulating chicken wire and making little wire twist ties. I 
> think it is all barricaded now and if we see rabbits at least the holes 
> they use will be fewer. 
> It doesn't look like I'll be getting a bumper crop of green beans thanks
> 
> 
> to the rabbits, gophers, and having to plant late. Last year was pretty 
> good though and we still have jars in the pantry, so we'll eat a lot of 
> fresh this summer. Making dilly beans is less time-consuming than 
> pressure-canning so I might make a lot of those this summer. 
> All in all the veggie garden is looking decent and I've been able to 
> spend a bit more time in the front too. Having the gardener do the 
> mowing and some weeding sure helps. But there's always something to be 
> done. Recently I noticed my lab is digging a largish hole in the back 
> lawn so he has a nice cool spot to lie in. Sigh...time to go buy him 
> another wading pool I guess. 
> Blooming now are roses, salvias, buckwheat, Shasta daisies, daylilies, 
> acanthus, lavender, coreopsis, gaillardia, and pelargoniums. 
> 
> Cyndi 
> 
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