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Crisp Pressure Canned Dilly Green Beans

crisp pressure canned dilly green beans - featured image
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A tested and family-approved recipe for pressure canning green beans with fresh dill and garlic, preserving their crispness and tangy flavor for up to a year.

Ingredients

Scale
  • 5 pounds fresh green beans, trimmed to fit jars
  • 5 medium sprigs fresh dill per quart jar (about 15 sprigs total for 3 quarts)
  • 3 large garlic cloves, peeled and halved per quart jar
  • 3 tablespoons pickling salt
  • 4 cups white vinegar (5% acidity)
  • 8 cups water
  • Optional: 1/2 teaspoon red pepper flakes per jar
  • Optional: bay leaf per jar

Instructions

  1. Sterilize 3 quart jars by boiling or running through a dishwasher cycle. Keep lids in hot water to soften sealing compound.
  2. Rinse green beans thoroughly, snap or cut off stem ends, trimming to about 4 inches to fit jars vertically.
  3. In a large pot, combine 4 cups white vinegar, 8 cups water, and 3 tablespoons pickling salt. Bring to a simmer, stirring to dissolve salt. Avoid boiling vigorously.
  4. Place 5 sprigs dill and 3 halved garlic cloves into each sterilized jar. Pack green beans snugly but not overly tight.
  5. Pour hot brine over beans using a funnel, leaving 1/2-inch headspace. Remove air bubbles with a non-metallic spatula. Adjust headspace if needed.
  6. Wipe jar rims with a clean, damp cloth. Place lids on jars and screw bands until fingertip-tight.
  7. Place jars on rack inside pressure canner with 2-3 inches of water. Seal lid and vent steam for 10 minutes.
  8. Close vent and bring pressure to 10 pounds (11 psi above 1,000 feet altitude). Process jars for 25 minutes.
  9. Turn off heat and let pressure return to zero naturally. Wait 5 minutes, then remove lid carefully.
  10. Lift jars with jar lifter and place on towel to cool for 12-24 hours. Check seals before storing.

Notes

Use fresh, firm green beans that snap when bent. Do not overpack jars to allow brine circulation. Keep brine hot when filling jars. Fully vent steam before pressurizing. Test seals after cooling; refrigerate any jars that did not seal properly. Calibrate your pressure canner regularly for accuracy. Avoid using frozen beans or water bath canning for safety.

Nutrition

Keywords: pressure canned green beans, dilly green beans, homemade canning, pickled green beans, pressure canning recipe, crisp green beans, dill recipe

Find it online: https://sparklespoon.com/crisp-pressure-canned-dilly-green-beans-recipe-perfect-for-easy-homemade-canning/