Canning Spicy Dilly Beans

I set out on a canning adventure this weekend. With rows of green beans and wax beans and more pickings to come, it was time I found a new way to preserve garden beans other than just eating them daily and freezing them. Enter, Spicy Dilly Beans. Crunchy, dill pickled beans with zest and spice. I cannot wait to enjoy them. 
My recipe was based off of Food in Jar’s Dilly Beans which was adapted from So Easy to Preserve from the University of Georgia. I was once was a University of Georgia girl. The recipe spoke right to my heart. I modified, of course and so can you.

In a beautiful, soaking rain we received, I went garden picking and found some peppers to complement the beans.

I used the jalapeno peppers in the Spicy Dilly Beans and the Hungarian peppers in dill pickles (recipe to follow soon). 

I also had purchased garlic at the local farmer’s market. Marv, the farmer I purchased the garlic from was selling six types of garlic. 

I decided upon Georgian Crystal garlic for its promised robust flavor and success in staying crunchy after canning. 

Also I saved my fresh dill for cucumbers and used the recommended dill seed which I actually had on hand from Penzey’s. 

I adapted the recipe as best I could to do 14 jars because my borrowed from my mother-in-law water bath canner processes 7 jars at a time. Here is a recipe for 7 pint jars and you can double if you want to do 14 jars like me. Just come pick beans at my house and you’ll have beans to do it!

4 pounds of green or wax beans, trimmed to fit jars
Dash to 1 teaspoon of cayenne pepper
7 jalapeno peppers 
7 teaspoons dill seed
7 cloves garlic
4 1/2 cups white vinegar (5% acidity)
4 1/2 cups water
1/2 cup pickling salt

Directions from Food in Jars with slight adaptions from me:
Prep your canning pot by inserting a rack to keep your jars off the bottom of the pot, place pint jars in and fill it with water. Bring to a boil to sterilize while you prepare the rest of your ingredients. Place lids, preferable wide mouth into small saucepan, boil and then keep hot to have ready before processing.

I went easy on the Cayenne Pepper in my Spicy Dilly Beans for the young children in my life. But next time I plan to turn up the heat.

1 teaspoon of dill seed per jar. Not dill weed. Dill seed.

Wipe the lids before applying the lids and rings.

I find online shopping on your computer or iPad on your kitchen counter during processing is a great way to break up canning. Or you could clean up your kitchen. I opt for online shopping.

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