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Canning dilly beans is a great way to preserve green beans with a zesty flavor!
3 lbs green and/or yellow wax beans, trimmed and cut into jar-length pieces (about 4 inches)
3 3/4 cups vinegar (at least 5% acidity)
3 3/4 cups water
1/3 cup Pickling salt
6 cloves garlic, crushed or thinly sliced
6 springs of dill
DIRECTIONS
Wash beans under cold running water & drain. Trim ends off of green beans.
Combine vinegar, water and salt in a large saucepan and bring to a boil over high heat, stirring to dissolve salt.
Place 1 clove crushed garlic and 1 dill sprig into a hot jar. Pack beans cut side up leaving a ½ inch headspace.
Ladle hot brine into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Recipe from Ball Blue Book of Canning