Friday, August 13, 2010


I will admit it. I'm one of those strange people who like canning. I don't really like cooked fruit or jam (except very rarely on hot homemade bread), but my kids like jam. I like to can different things. This week I've done pickles and dilly beans. I forgot to take a picture of the dilly beans until they were already on the shelf in the storage room (next to the Western Family canned pineapple). Behind the beans is jalapeno jelly, which I love on crackers or tortilla chips with cream cheese. I can't wait to make more later this season when the jalapeno peppers are ready! I also am excited to try a few new things like red and yellow pepper jelly and possibly peach chutney later this season.

I'm not really sure why I like canning. It does make me feel domestic. I only canned one thing last year ( I had a newborn + the swine flu), strawberry jam. Last year was the first full summer in this house and when I put the canner on the stove I realized I had a problem. The canner is too high for the microwave. It was on a Saturday when my husband was home and I realized I needed two extra hands. Two to pull the canning pot out and my two to put the caning basket in and out of the hot water bath. This year I have been using the burner on the BBQ but that presents another problem...... it takes FOREVER to boil and then when I put the cans in it takes another 10+ minutes to get to boiling again. Any suggestions?

Anyway, since no sewing has taken place at my house (think 15 month old) I thought I'd post my recipe for dilly beans.

Dilly Beans

2 lbs green beans snapped and washed
4 cloves garlic
1 tsp cayenne pepper
4 sprigs dill
2 1/2 cups cider vinegar
2 1/2 cups water
4 TBL course salt

In 4 one pint jars put one clove garlic, 1/4 tsp. cayenne pepper and one sprig dill. Turn jars on their sides to add green beans. In heavy pot boil vinegar, water and salt. Add to jars leaving 1/4 inch head space. Process for 10 minutes in boiling water bath.

Yield: 4 pints

The past few days I've had two sous-chefs that help me snap beans. I see aprons in their near future!!!!


Rochelle said...

My husband will love the dilly beans recipe. I have the same water boiling problem with my glass cooktop. Can't get a consistent heat to boil fast enough. The taste is so much more satisfying on home canned items.

Anonymous said...

Funny thing, I just sat down from canning apricot jam. (which I only use to make apricot chicken) I love canning too, there's something satisfying about using your own resources to provide for your family! I was wondering if you could share your jalepeno jelly recipe sometime. I have been wanting to make it, but I haven't been sure on which recipe to use. I too only like to can things that I'll use in somewhat creative ways. Thanks for the post!

Rae Ann said...

Thanks for the fabulous Dilly Beans recipe. I am looking forward to making them!