Kathryn's dilly beans
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Kathryn's dilly beans
  Beans    Canning    Pickles  
Last updated 6/12/2012 12:52:40 AM. Recipe ID 14405. Report a problem with this recipe.
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      Title: Kathryn's dilly beans
 Categories: Check, Canning, Pickles
      Yield: 6 Pint jars
      2 lb Green beans
      1 sl Hot red pepper per jar
    1/2 ts Crushed red pepper per jar
      1 cl Garlic per jar
      1    Head dill per jar
      2 c  Cider vinegar
      2 c  Water
    1/4 c  Canning salt
  Pack washed and stemmed raw beans upright in clean pint jars; add
  slices of red pepper, crushed red pepper, garlic and dill to each
  jar. Beans should not come above base of neck of jar. Combine
  remaining ingredients in saucepan and bring to boil. Pour boiling hot
  solution over beans, filling to within 1/2 inch of top of jar. Remove
  bubbles with spatula or knife blade.
  Place pretreated lids over jars, tightening screw bands until tight.
  Place jars in actively boiling water in boiling water bath canner.
  Process jars 10 minutes. Let cure 6 weeks at room temperature before
  eating. Chill before serving. Makes about six 1-pint iars. **
  Milwaukee Journal Sentinel - Food section - 29 November 1995  **
  Scanned and formatted for you by  The WEE Scot  --  paul macGregor

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Recipe ID 14405 (Apr 03, 2005)

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