Title: Dilled beans
 Categories: Canning
      Yield: 8 See note
 
      2 lb Green beans
      1 ts Celery seed
      1 ts Mustard seed
      4 sm Cloves garlic, cut in half
        ds Cayenne pepper
      8    Heads fresh dill
  2 1/2 c  Water
  2 1/2 c  White vinegar
    1/3 c  Coarse salt
 
  NOTE: this recipes makes 8  one-half pint jars.
  
  Wash beans and cut off ends.  Pack beans lengthwise in half pint jars,
  trimming if necessary to fit into jars with 1/4 inch head space.
  
  To each jar add 1/8 teaspoon celery seed, a half clove garlic, few
  grains cayenne and a head of dill.
  
  Heat the 2 1/2 cups of water, the vinegar, and salt to boiling, pour
  over beans, allowing 1/4 inch head space.  Work out bubbles in jars
  with a rubber spatula.  Add additional liquid if necessary to fill
  jars to proper level.  Adjust caps.
  
  Heat water in a large pot with a rack. Place sealed jars on rack in
  the hot water and add enough hot water to cover them one or two
  inches. Quickly bring water to a boil, then reduce heat to hold water
  to a steady gentle boil  (Do not use controlled temperature burner).
  Boil 10 minutes.
  
  Remove jars and cool on a wire rack away from drain.
  
  Redbook Cookbook
  
  == Courtesy of Dale & Gail Shipp, Columbia Md. ==