Posted by carogator on July 20, 2012 at 19:10:01 from (205.188.116.74):
Pickled Dill Beans 4 lbs. 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%) 4 cups water 1 teaspoon hot red pepper flakes (optional)
Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans (raw pack) 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 (raw pack in pints) in a boiling water canner for 5 minutes if 0-1000 ft. altitude; or 10 minutes if 1001-6000 ft. altitude.
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Today's Featured Article - History of the Nuffield Tractor - by Anthony West. The Nuffield tractor story started in early 1945. The British government still reeling from the effects of the war on the economy, approached the Nuffield organization to see if they would design and build an "ALL NEW" British built wheeled tractor, suitable for both British and world farming.
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