Can Jam, Herbs.....

By -
Ok, I'm posting this, which means DD didn't like what she canned.

 When we first read that it was herbs there was some confusion and consternation concerning this confounding canning conundrum (OK, I was reaching a little on the alliteration). We thought of a couple things that we make for recipes, an apple thyme jam was suggested many times and we almost went that direction.

But, there was a substance that I have always craved from my childhood that DD decided to attempt to replicate. I have no idea if this is what I had as a kid, but it rocks.....Dilly Beans!

Pretty cool stuff.

You go and buy some beans, then you open up your Ball Blue Book 2008 to page 54 and do what it tells you.

2 lbs Green Beans
1/4 cup canning salt
21/2 cups vinegar
21/2 cups water
1 teaspoon cayenne pepper
4 cloves garlic
4 heads dill

Trim ends off green beans. Combine salt, vinegar and water in a large sauce pot. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4 inch headspace. Add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head dill to each pint jar. Add 1/2 teaspoon cayenne pepper, 2 cloves garlic and two heads dill to each quart jar. LAdle hot liquid over beans, leaving 1/4 inch headspace. Remove air bubbles. Adjust two piece caps. Process pints and quarts 10 minutes in a boiling water canner.

I really really like dilly beans, and I really like the kick the cayenne gives it.

Comments

  1. RJ FlamingoApril 28, 2010 at 10:55 PM

    I need some serious pickling practice! Bet these are perfect, come summertime. :-)

    ReplyDelete
  2. TerriApril 30, 2010 at 11:22 PM

    I heart Dilly Beans! I have one jar left and am trying not to open it until the new bean seeds are planted.

    ReplyDelete
  3. AnonymousMay 10, 2010 at 8:21 PM

    Bring a Dilly Bean to work so I can try it :O)
    Tami

    ReplyDelete

Post a Comment

Popular posts from this blog

Can Jam - Citrus - Orange Lime Marmalade

By -
Image
I have been so excited about the can jam that it has thrown me into a whirlwind of activity.  I have been canning up a storm lately!  While it may seem a boring choice I decided on a marmalade, I have only tried marmalade once or twice and really didn't like it.  Of course I was trying the little retangular packets you find in your local breakfast place so I reasoned, if I make my own, surely I will like it better.  Wow, the difference was amazing.  While I will always be a "berry" jam kind of gal, I can definitely say I like marmalade.  I wanted to try something different so Woodman suggested an Orange Lime Marmalade, I had tons of citrus so I tried the Orange Lime as well as a Citrus Marmalade which included Orange, Lemon, Lime, Grapefruit and Clementines - it was great!  Woodman liked the Orange Lime better so that is what we are posting. Orange Lime Marmalade 3 lbs oranges 3 Limes 6 cups water Peel the oranges and limes.  Chop the orange peel, discard the most
Read more

Carrots carrots carrots. February Can Jam.

By -
Image
I am doing this post because something unfortunate has happened. DD made these carrots a week ago and they are supposed to sit for two weeks, so we tried them after one. Then tragedy struck, she doesn't like them. But, she doesn't like carrots anyway. So, I'm the one who gets to write this one up. The recipe is from The New Preserves, so we've hit two from the same book now. Sweet Pickled Carrots 1 pound carrots 1/4 cup water   3/4 cup cider vinegar 1/2 cup sugar 1 tablespoon canning salt 3/4 teaspoon mustard seed 3/4 teaspoon celery seed 6 whole cloves 1 stick cinnamon Combine water, vinegar salt and sugar in pan and bring to a boil . Boil  to a boil. In each sterilized jar add 1/4 t mustard seed, 1/4 t celery seed and 2 cloves.  Break the cinnamon stick in three pieces and put one in each jar. Divide the carrots between the jars. Add vinegar mixture leaving 1/2 inch head space, seal and process for 10 minutes. I love them, they remind me of something
Read more

Can Jam... Stoned Fruit

By -
So, first I had to figure out how the hell I was going to get a some fruit to smoke pot. Ok, we tried three different recipes this time. We managed to score 25 pounds of peaches for 20 bucks, which we thought was pretty good; until DD found 50 pounds for 20 bucks. We also scored a bushel of tomatoes at the same time. And the cukes were finishing up, so it was pickle time again, as well as starting another batch of sauerkraut. After 8 quarts of spaghetti sauce, using a safer recipe, 8 pints of salsa, 4 pints of pickle relish, several random jars of pickles, and a 2 gallon jar of kraut it was time to look at the peaches. We did canned peaches in light syrup (6 pints), canned peaches in extra light syrup (6 Pints), canned pickled peaches (6 Pints), and peach butter (4 pints), and peach jam 12 jelly jars and 3 pint jars worth. Oh, and we ate some peaches too. Pickled Peaches 2 pounds of sugar 2 cups of white vinegar 2 T whole cloves 2 sticks of cinanananamon 4 quarts peaches
Read more