Can some the regular way and make some Dillies......
I hate frozen beans, can't even stand them in soup or stew.
PICKLED DILLED BEANS
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4 lb. fresh tender green or yellow beans
(5 to 6 inches long)
8 to 16 heads fresh dill
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5% acidity)
4 cups water
1 tsp. hot red pepper flakes (optional)
YIELD: About 8 pints
PROCEDURE: Wash and trim ends from beans and cut to 4-
inch lengths. In each hot sterile pint jar (see following
directions for sterilizing jars), place 1 to 2 dill heads,
and if desired, 1 clove of garlic. Place whole beans
upright in jars, leaving 1/2-inch headspace. Trim beans to
ensure proper fit, if necessary. Combine salt, vinegar,
water and pepper flakes (if desired). Bring to a boil.
Add hot solution to beans, leaving 1/2-inch headspace.
Adjust lids and process.
Sterilization of Empty Jars
To sterilize empty jars, place them right side up on
the rack in a boiling-water canner. Fill the canner and
jars with hot (not boiling) water to 1 inch above the tops
of the jars. Boil 10 minutes at altitudes of less than
1,000 feet. At higher elevations, boil 1 additional minute
for each additional 1,000 feet elevation. Remove and drain
hot sterilized jars one at a time as filled.
RECOMMENDED PROCESS TIME FOR PICKLED
DILLED BEANS IN A BOILING-WATER CANNER 5 minutes.
You must use boiled, sterilized jars or process for 10 min. if you just want to use clean, washed jars.
If the brine seems too tart, don't reduce the vinegar, but add just a little sugar to offset the tart flavor.