Beans Beans the magical fruit, the more you eat, the more you . . .
I wont finish that, but you get the idea. Beans Day.

I want to can EVERYTHING, I will can everything. I should buy more jars.

Today in our canning segment will will discover the world of pickled beans. Have I ever mentioned before how much I love anything pickled? I do. Is it to much to think I could survive on only pickled foods? Is that gross? Probably.

Beans were easy and entertaining. The best part is I will get to enjoy these all year long. Food that can be saved all year. And let me say that we bought more than we needed and spent less than we thought we would. Bonus.

I got the recipe here: Can It page;155

You will need 3 pounds fresh green beans, washed and drained. Remove the ends and strings, leave beans whole, cook in boiling water for 5 minutes.

Combine 3 cups water, 3 cups white wine vinegar, 3 tablespoons snipped fresh dill, 1 tablespoon pickling salt, 1 tablespoon sugar, 6 cloves of minced garlic, and 1/2 teaspoon crushed red pepper to a saucepan. Bring to a boil, stir till sugar dissolves.


Pack hot beans lengthwise into canning jars.


Fill remaining space with hot liquid, leaving 1/2 inch head space.


Process jars in boiling-water canner for 5 minutes.