How To Can Dilly Beans

Here's how I can dilly beans. The recipe is from my favorite canning book called Putting Food By. Dilly Beans 4 pounds green beans 1 3/4 tsp. crushed dried hot red pepper 3 1/2 tsp. dried dill seed or 7 fresh dill heads 7 cloves of fresh garlic, peeled 5 cups water 5 cups distilled white vinegar 1/2 cup less 1 tbsp. pickling salt Wash beans thoroughly, remove stems and tips, and cut them as much as possible in uniform lengths to allow them to stand upright in 1 pint canning jars, coming to the shoulder of the jar. Have jars clean and very hot, and lids and sealers ready in scalding water. In each jar place 1 dill head or 1/2 teaspoon dill seed, add 1 garlic clove and 1/4 teaspoon crushed hot red pepper. Pack beans upright in jars, leaving 1 inch of headroom. Heat together the water, vinegar and salt; when the mixture boils, pour it over the beans, filling each jar to 1/2 inch from the top. Run a plastic knife down and around to remove trapped air, adjust lids and process in a boiling water bath for 5 minutes (I process them for 10 minutes because 10 minutes is required for sterilization of the jars). Makes 7 pint jars.