Dilly Green Beans
Ingredients| 4 lb table perfect whole green beans |
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Wash beans thoroughly, remove stems and tips, and cut them as much as
possible in uniform lengths to allow them to stand upright in 1-pint
canning jars, coming to the shoulder of the jar. Have jars clean and
very hot, and lids and sealers ready in scalding water. In each jar
place 1 dill head or 1/2 teaspoon dill seed, add 1 garlic clove and
1/4 teaspoon crushed hot red pepper. Pack beans upright in jars,
leaving 1 inch of headroom. Heat together the water. vinegar and
salt; when the mixture boils, pour it over the beans, filling each
jar to 1/2 inch from the top. Run a plastic knife down and around to
remove trapped air, adjust lids, and process in a 185F. bath for 10
minutes after the water in the canner returns to a simmer. Remove
jars, complete seals if necessary.
The beans are almost garden-crisp, but the high acidity of the vinegar
allows this boiling-water bath to be safe for a low acid food.
If you substitute ground cayenne pepper for the crushed hot red
pepper, halve the amount of cayenne: use only 1/8 teaspoon cayenne to
each jar.
Wait at least two weeks for these beans to develop their flavor.
GREENE, Janet et al.
Putting Food By, 4th ed.
The Stephen Greene Press.
Lexington, Massachusetts
NOTE: I prefer to put in one whole dried or fresh (preferably)
serrano or Cayenne type pepper. It will not make the beans too
spicy, but will add a delightful tang, much as commercial pickled
"hot" okra, which is not really hot to my leather palate. JMH
MM Format by John Hartman Indianapolis, IN
Servings: 7
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(Please measure carefully. I overdid the oj and onions once and regretted it.) Combine ingredients in the blender/processor and whir til smooth. Serve with thin slices of chayote squash. I also like to garnish the dip with orange zest and cilantro and served it wit (Upload by user)
TAG: black, ,
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Sort and rinse dried beans. Place in a large saucepan and add lightly salted water to cover. Bring to a boil. Reduce heat and cover. Simmer over low heat 2 1/2 hours. If necessary, add more water to keep beans covered. Add lentils and cover. Simmer 30 minutes longer or until lent (Upload by user)
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Heat the dressing ingredients together just to blend. Mix the beans together and pour dressing over it. Best if refrigerated at least 3 hours before serving. Recipe By : The Pennsylvania State Beekeepers Association From: "Dax C. Davis" <[email protected]> (Upload by user)
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Saute the garlic and onion in the barbeque sauce. Add the tomatoes making certain they are all mashed up. Add the cinnamon. Add the garbanzo beans and last the tofu and heat well. Mix it all up and enjoy. From: Barbara Zimmerman <[email protected]>. Fatfree Digest [Volum (Upload by user)
TAG: barbeque, garbanzo, ,
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TAG: puree, ,
Recipe by: McDougall Plan Puree the beans and mix all of the ingredients together. (This may be done in a blender.) Also, some water or bean cooking liquid may be added to make a creamy consistency. HELPFUL HINTS: Let stand an hour at room temperature to blend flavors. U (Upload by user)
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