Canning mayhem....

It has been non stopping canning for the past week (fermenting, pickling, jamming, jellying...)

Let me share with you one of my favourite recipes:

Pickled beans (awesome in a bloody mary!)
- 2 pounds green & yellow beans beans, fresh, trimmed
- 4-8 bulbs garlic, 2 per jar or adjust to taste
- 4 sprigs dill, adjust to taste
- 1/4 cup salt
- 2 1/2 cups vinegar (cider or white)
- 2 1/2 cups water
- 1 pretty hot pepper
- 16 peppercorns
- 8 cloves
- slice of lemon per jar (optional)


Serving Description: makes 4 pints or 2 quarts
Prep Time: 30 minutes
Cook Time: 15 minutes

- Sterlize jars

- Place 1 to 2 heads (whole bulbs) of garlic and 1 to 2 sprigs of dill in hot pint jars. Pack beans lengthwise in hot jars, leaving 1/4-inch head space. Add pepper if desired.

- Combine water, vinegar and salt. Bring to a full boil. Pour boiling mixture into jars filled with beans, leaving 1/4-inch head space. Add peppercorns & cloves.

Wipe top edge of jar and place warmed lid on the jar. Add the band and tighten. Process 10 minutes in a boiling water bath. Remove and set on racks to cool. Do not set directly on a counter top after removing from hot water bath.
Allow at least 2 weeks for flavors to develop before eating.