Liz McMann from Mississippi Market stopped by today to talk about canning. Mississippi is hosting a "Community Canning Workshop" on August 22nd and 23rd at their new location off 1500 West 7th Street in St. Paul. To sign up for the event, call 651-310-9499. For more great recipe ideas, visit one of the two Mississippi Market locations in St. Paul (1500 West 7th Street or 622 Selby Avenue), or log onto www.msmarket.coop.
Pickled Dilled Beans
Yield: About 8 pints 4 lbs 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 percent)
4 cups water
1 tsp hot red pepper flakes (optional)
Please read Using Boiling Water Canners before beginning (www.uga.edu/nchfp/publications/uga/using_bw_canners). If this is your first time canning, it is recommended that you read Principles of Home Canning (www.uga.edu/nchfp/publications/usda).
Procedure:
Wash and trim ends from beans and cut to 4-inch lengths. In each 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 according to the recommendations on this website: http://www.uga.edu/nchfp/how/can_06/dilled_beans.html#tble1%23tble1.