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Sweet and Tangy Green Beans




Source of Recipe


Marcie Dingerson


Recipe Introduction


The Complete Book of Pickling
Jennifer MacKenzie



List of Ingredients




3 lbs green beans
3 sticks cinnamon (each 3 inches/7.5 cm long)
2 1/2 cup granulated sugar
2 tbsp pickling or canning salt
2 tbsp mustard seeds
1 tbsp celery seeds
1 tsp whole allspice
5 cups cider vinegar
1 1/2 cups water

Recipe



1. Prepare Canner, jars and lids

2. Cut stems from green beans and discard any imperfect beans. Set aside.
3. In large pot, combine cinnamon sticks, sugar, salt, mustard seeds celery seeds, allspice, vinegar and water. Bring to a boil over medium heat, stirring often until sugar and salt are dissolved. Increase heat to medium-high. Add beans and return to a boil, pressing occasionally to immerse beans in liquid. Remove from heat.

4. Place half a cinnamon stick in each hot jar. Add beans, packing lightly but leaving room for liquid and leaving 1 inch(2.5 cm) headspace. Pour in hot pickling liquid, leaving 1/2 inch (1 cm) headspace. Remove air bubbles and adjust headspace as necessary by adding hot pickling liquid. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.

5. Place jars in canner and return to boil. Process for 10 minutes. Turn off heat, remove canner lid and let jars stand in water for 5 minutes. Transfer jars to towel-lined surface and let stand for 24 hours. Check lids and refrigerate and jars that are not sealed.

Makes about 6 pint (500 mL) jars

Silicone-coated tongs work well to handle the hot beans when packing the jars.

Six quarts (6 L) of green beans will give you about 3 pounds (1.5 kg).

Altitude adjustments
1,001-3,00 feet 306-915 meters increase processing time by 5 minutes
3,001-6,000 feet 916-1,830 meters increase processing time by 10 minutes
6,001-8,000 feet 1,831-2,440 meters increase processing time by 15 minutes
8,001-10,000 feet 2,441-3,050 meters increase processing time by 20 minutes