The following method is called cold-packed, which means the beans are raw when they are packed into the jars.
Yields approximately four quarts
4 pounds fresh green (or yellow beans)
4 cups white vinegar (5% acidity)
4 cups water
½ cup canning and pickling salt
4 heads fresh dill
12 cloves garlic – whole, or minced
4 tablespoons peppercorns
4 tablespoons mustard seed
Wash your beans thoroughly (I soak them in icy salt water for about 30 minutes, but this is optional). Trim the ends. You can leave the beans whole or cut them into pieces.
Evenly distribute dill, garlic, mustard seed, and peppercorns into four sterilized quart jars.
Combine water, vinegar, and salt. Bring just to a boil. Lower heat and stir until salt dissolves.
Pack beans into sterilized jars leaving ½ inch headspace. Evenly distribute hot brine into packed jars leaving ½ inch headspace. Remove air bubbles and wipe rims. Add lids as each jar is filled. Process in a water bath canner for 15 minutes.
Rule of thumb: My processing times are for altitudes of 1,000 or under. If you live in a higher altitude you will need to adjust the processing time accordingly. For processing times of 20 minutes or under, add one additional minute per each additional 1,000 feet of altitude. For processing times over 20 minutes add two additional minutes per each additional 1,000 feet of altitude.
Note: For more in depth instructions on water bath canning see my post on “Canning for Beginners” dated 12/12/11.