This is a farmers market canning recipe. As many of you know I love the farmers market. I have my favorite farmers I buy from and of course my local bakery. Make sure you check out your farmers market. I was able to pick up my green beans and garlic at the market. The jalapeño came from my little garden.
3 lbs fresh green beans
6 cloves of garlic
3 3/4 cups white vinegar
3 3/4 cups water
1/3 pickling salt
1 tbs of dill
Recipe for 6 pint jars.
Make sure your jars have been washed and sanitized. I put my washed jars in my canning pot while it begins to boil. Along with my flats and lids. After several minutes remove jars and rims. Remove flats only when you are ready to place them on your jar.
Trim and cut beans to fit in jars with one inch of head room. Cut jalapeño into six slices, place and slice and one peeled clove of garlic in each jar.
Mix water, vinegar, salt and dill in a sauce pan and bring to a boil. Stir to make sure your salt disolves.
Ladle vinegar atop leaving one inch of headroom.
Use your canning tool to remove air bubbles. Very important step.
Wipe rim of jar with dry clean cloth place flat and screw on rim finger tight. Not to tight.
Place jars into water bath. Bring water bath back to a boil. Make sure water covers the jars. Process for ten minutes and remove. Lids will pop as they cool. Check lids after 24 hours to make sure they are sealed.