Title: Dorothy Flatman's Dilled Green Beans
Categories: Canning Pickle
Yield: 6 Servings

4	lb	Green beans
3/4	c	To 1 cup, Dill Seed
18		To 21, Whole black Peppercorns
3	c	Vinegar
3	c	Water
1/3	c	Pure granulated salt

This recipe makes six or seven 1 pint jars. You'll need the basic equipment for boiling water bath canning.

1. Organize and prepare ingredients, equipment, and work space.

2. Wash beans well; drain. Cut off ends and trim beans if necessary, so they will stand upright in jars. (If beans are not the right length to fin in jars, just trim ens and cut them into 1 or 2 inch lengths.)

3. Pack beans into hot jars. Put 2 tablespoons dill seed and 3 peppercorns into each jar.

4. In a saucepan, combine all the remaining ingredients and heat to boiling.

5. Pour the boiling brine into jars to within 1/4 inch of tops. Run a slim, non metal tool down along the inside of each jar to release any air bubbles. Add additional boiling liquid, if necessary, to within 1/4 inch of tops.

6. Wipe tops and threads of jars with a damp clean cloth.

7. Put on lids and screw bans as manufacturer directs.

8. Process in boiling water bath for 10 minutes. Follow the basic steps for boiling water bath canning, 10 through 17.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995

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