Comments on: Dilly Beans http://www.foodinjars.com/2009/07/dilly-beans/ A blog dedicated to canning, preserving and the art of putting up. Wed, 08 Feb 2012 05:41:49 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Faith http://www.foodinjars.com/2009/07/dilly-beans/#comment-36373 Faith Tue, 24 Jan 2012 15:45:59 +0000 http://www.foodinjars.com/?p=371#comment-36373 I made these in December and opened up the jar last night. THEY WERE DELICIOUS!!! They still had some crunch and reminded me of spicy dill pickles. I can't wait to put them on a sandwich with provolone and some tasty stone ground mustard. THANK YOU! I made these in December and opened up the jar last night. THEY WERE DELICIOUS!!! They still had some crunch and reminded me of spicy dill pickles. I can’t wait to put them on a sandwich with provolone and some tasty stone ground mustard. THANK YOU!

]]> By: deb golden http://www.foodinjars.com/2009/07/dilly-beans/#comment-34947 deb golden Mon, 16 Jan 2012 01:02:26 +0000 http://www.foodinjars.com/?p=371#comment-34947 if you overpack the jars the lids raise up to,,,they say you can put them in the fridge and there still good to eat if you overpack the jars the lids raise up to,,,they say you can put them in the fridge and there still good to eat

]]> By: marisa http://www.foodinjars.com/2009/07/dilly-beans/#comment-29693 marisa Sun, 23 Oct 2011 18:33:58 +0000 http://www.foodinjars.com/?p=371#comment-29693 This recipe only needs five minutes of processing time if you are under 1,000 feet in elevation. However, processing the beans for longer won't do any harm. Sounds like at some point you need to get yourself a taller pot, but for now, you should be okay. This recipe only needs five minutes of processing time if you are under 1,000 feet in elevation. However, processing the beans for longer won’t do any harm. Sounds like at some point you need to get yourself a taller pot, but for now, you should be okay.

]]> By: michael In virginia http://www.foodinjars.com/2009/07/dilly-beans/#comment-29688 michael In virginia Sun, 23 Oct 2011 17:34:38 +0000 http://www.foodinjars.com/?p=371#comment-29688 Thanks for the quick response and time, Marisa! I am about to make another batch following your recipe and will compare tastes in a month or two. One last question: My pot is only 1" taller than my jars, I was just capping the pot and letting some of the boiling water boil out, but believe than jars were covered the whole time? 10 minutes might have been way to long especially at sea level? Thanks for the quick response and time, Marisa!
I am about to make another batch following your recipe and will compare tastes in a month or two.
One last question:
My pot is only 1″ taller than my jars, I was just capping the pot and letting some of the boiling water boil out, but believe than jars were covered the whole time? 10 minutes might have been way to long especially at sea level?

]]> By: marisa http://www.foodinjars.com/2009/07/dilly-beans/#comment-29675 marisa Sun, 23 Oct 2011 15:15:51 +0000 http://www.foodinjars.com/?p=371#comment-29675 Michael, do not worry about your beans. Botulism is caused by a lack of acid in a product, not salt. You used plenty of vinegar so your pickles are safe. Michael, do not worry about your beans. Botulism is caused by a lack of acid in a product, not salt. You used plenty of vinegar so your pickles are safe.

]]> By: michael In virginia http://www.foodinjars.com/2009/07/dilly-beans/#comment-29662 michael In virginia Sun, 23 Oct 2011 12:16:21 +0000 http://www.foodinjars.com/?p=371#comment-29662 http://m.youtube.com/watch?gl=US&hl=en&client=mv-google&v=9S8FtZaByW4 This is the recipe that I had use from youtube. http://m.youtube.com/watch?gl=US&hl=en&client=mv-google&v=9S8FtZaByW4

This is the recipe that I had use from youtube.

]]> By: michael In virginia http://www.foodinjars.com/2009/07/dilly-beans/#comment-29661 michael In virginia Sun, 23 Oct 2011 11:38:26 +0000 http://www.foodinjars.com/?p=371#comment-29661 I just finished my first canning of dilly beans last week. I used a solution of 2 cups water, 2 cups white vinegar, and only 1 tablespoon of kosher salt. I boiled my brine and then filled one jar completely with raw green beans and spices with garlic. The second jar was only half filled with beans. I dropped them jars in a boiling bath with jars ratteling on bottom of pan, 10 minutes total time, I live approx. 400 feet above sea level. Concerned about botulism because not enough kosher salt? Opinions anyone? I just finished my first canning of dilly beans last week. I used a solution of 2 cups water, 2 cups white vinegar, and only 1 tablespoon of kosher salt.
I boiled my brine and then filled one jar completely with raw green beans and spices with garlic. The second jar was only half filled with beans.
I dropped them jars in a boiling bath with jars ratteling on bottom of pan, 10 minutes total time, I live approx. 400 feet above sea level.
Concerned about botulism because not enough kosher salt?
Opinions anyone?

]]> By: Sea Hag http://www.foodinjars.com/2009/07/dilly-beans/#comment-27854 Sea Hag Tue, 11 Oct 2011 05:17:46 +0000 http://www.foodinjars.com/?p=371#comment-27854 This is the first year I tried canning. Since I've learned to cook, my interest in eating food in season and growing my own herbs has increased, so canning has naturally stemmed from that. Plus I remember my grandmother canning when I was little. I made these dilly beans and the cherry pickles from your web site as the first pickles I ever put up about three weeks ago. Both were easy to do, and about 4 days ago a friend and I tried them. They were great! The beans were crunchy and dill-y, and there was that hint of spice at the end. But they still tasted like green beans, too. I'm not much of a pickle fan but we polished off the whole jar this weekend! Thank you very much for the recipe. And everyone: it's OK if your beans float at the top, you used the leafy dill instead of the seed, your beans got a little wrinkled, or they turned a little olive-green. Mine did and they were fine. This is the first year I tried canning. Since I’ve learned to cook, my interest in eating food in season and growing my own herbs has increased, so canning has naturally stemmed from that. Plus I remember my grandmother canning when I was little.

I made these dilly beans and the cherry pickles from your web site as the first pickles I ever put up about three weeks ago. Both were easy to do, and about 4 days ago a friend and I tried them. They were great! The beans were crunchy and dill-y, and there was that hint of spice at the end. But they still tasted like green beans, too. I’m not much of a pickle fan but we polished off the whole jar this weekend! Thank you very much for the recipe.

And everyone: it’s OK if your beans float at the top, you used the leafy dill instead of the seed, your beans got a little wrinkled, or they turned a little olive-green. Mine did and they were fine.

]]> By: marisa http://www.foodinjars.com/2009/07/dilly-beans/#comment-27161 marisa Wed, 28 Sep 2011 14:36:34 +0000 http://www.foodinjars.com/?p=371#comment-27161 The reason we can things is so they can be kept on a shelf in the pantry. No refrigeration necessary. They will keep at least a year. The reason we can things is so they can be kept on a shelf in the pantry. No refrigeration necessary. They will keep at least a year.

]]> By: Grace http://www.foodinjars.com/2009/07/dilly-beans/#comment-27159 Grace Wed, 28 Sep 2011 14:19:08 +0000 http://www.foodinjars.com/?p=371#comment-27159 What is the shelf life of these? Can you leave them in the pantry after processing or do they need to be in the fridge? What is the shelf life of these? Can you leave them in the pantry after processing or do they need to be in the fridge?

]]>