11 replies to this topic

[AspenLeif]

Ancient chinese secret family recipe.Pack jars with beans. In a pint, put 2 cloves of garlic and a sprig or about 1 1sp of fresh dill. Double that for quarts. Now count the number of pints you have packed....considering a quart jar is two pints. This recipe is scaled by the # of pints.The recipe makes enough liquid for 3 to 4 packed pints of beans (depending on how tightly packed), so use the cross multiply and divide method to get your quantity. I use 3.5 when when calculating.In a sauce pan, heat until boiling1 cup white vinegar1 cup cider vinegar2 cups water1/4 cup salt1/4 cup sugar (I use turbinato)3/4 tsp crushed reds (I like them hotter at 1tsp.)With the jars packed with beans, pour the boiling liquid into the jars. Clean rim and put lid/ring on. Process in boiling water or pressure canner. I do the boiling water bath and process until the internal jar temp reaches ~200. Takes about 10min. I check the temp by keeping one lid/ring off with all the jars in the water bath.MB

[positiveContact]

I check the temp by keeping one lid/ring off with all the jars in the water bath.MB

so what do you do with that jar? eat it immediately after it's chilled? What keeps it from boiling over?

[AspenLeif]

so what do you do with that jar? eat it immediately after it's chilled? What keeps it from boiling over?

I leave the lid off so I can take the temp. Once it comes to temp, then I pull the jar out, wipe the rim and put a lid and ring on it loosely, put it back in the water bath for a minute to let that rubber seal on the lid soften, then I crank down the ring and seal it.boil over? I don't understand how this is a concern. You fill the jar with the vinegar liquid to within an inch of the top. The water bath will be about 2" below the top of the jar. The bath will just start to simmer when the jars hit 190. I don't boil the jars because I like to keep the beans as crunchy as I can.MB

[positiveContact]

I leave the lid off so I can take the temp. Once it comes to temp, then I pull the jar out, wipe the rim and put a lid and ring on it loosely, put it back in the water bath for a minute to let that rubber seal on the lid soften, then I crank down the ring and seal it.boil over? I don't understand how this is a concern. You fill the jar with the vinegar liquid to within an inch of the top. The water bath will be about 2" below the top of the jar. The bath will just start to simmer when the jars hit 190. I don't boil the jars because I like to keep the beans as crunchy as I can.MB

yeah - my mistake on the boilover. are crushed reds just crushed red pepper?the other thing is my canning instructions say when boiling to fill the water above the jars by an inch or two.you have no idea how excited I am to see this recipe. I once had these hot dilly beans that I have never been able to find again so if I could make my own that would be awesome!

[AspenLeif]

yeah - my mistake on the boilover. are crushed reds just crushed red pepper?the other thing is my canning instructions say when boiling to fill the water above the jars by an inch or two.you have no idea how excited I am to see this recipe. I once had these hot dilly beans that I have never been able to find again so if I could make my own that would be awesome!

Yep, crushed red - crushed red pepperI've never water bathed over the top of a jar, actually, never heard about it. I would think that could give the potential for the headspace air to leak out and the jar fill completely with water liquid. Apparently, it must not since people do it. Use this same recipe for asparagus and/or carrot spears. All make awesome bloody mary adders. The toughest part if packing the jars as tight as you can with the beans. I use a spoon handle to constantly push them around and organize them in the jars as I am stuffing.MB

[positiveContact]

page 18:https://fantes.com/manuals/all-american-pressure-cooker-manual.pdf

[AspenLeif]

Added a new ingredient this year beyond the typical.

 

6 pepper corns to a pint, 12 peppercorns to a quart.  Also bumped it up to 1/3cup of sugar from 1/4.  Just what this recipe was missing.  Fantastic this year.

 

In summary:

 

Pack jars with beans. In a pint, put 2 cloves of garlic and a sprig or about 1 1sp of fresh dill. Add 6 black peppercorns.  Double that for quarts. Now count the number of pints you have packed....considering a quart jar is two pints. This recipe is scaled by the # of pints.The recipe makes enough liquid for 3 to 4 packed pints of beans (depending on how tightly packed), so use the cross multiply and divide method to get your quantity. I use 3.5 when when calculating.In a sauce pan, heat until boiling1 cup white vinegar1 cup cider vinegar2 cups water1/4 cup salt1/3 cup sugar (I use turbinato)3/4 tsp crushed reds (I like them hotter at 1tsp.)With the jars packed with beans, pour the boiling liquid into the jars. Clean rim and put lid/ring on. Process in boiling water or pressure canner. I do the boiling water bath and process until the internal jar temp reaches ~200. Takes about 10min. I check the temp by keeping one lid/ring off with all the jars in the water bath.

 

 

 

MB

[DownEastBrewer]

Hot damn these are great, by the way.  Mainely - make sure to save a few jars for ice fishing come February.

[Stains_not_here_man]

I am going to make these tonight or tomorrow, using low-temperature pasteurization with my sous vide cooker.  180F for ~45 minutes I think (i will have to look it up), leads to crunchier beans (allegedly).  will report back if I don't die of botulism.

[AspenLeif]

Ha!, I just made mine 2 days ago.  As soon as it rose to 185-190, I shut the stove top off and let it sit 5min.  Canned then.

 

Going to can more tomatoes and hot peppers today.

 

MB

[Big Nake]

Okay, sorry to be totally dim here but... what kind of beans? I have read thru this thread numerous times and apparently I am not familiar with this stuff and can't envision if I've ever seen them. What kind of "beans" are we talking about? Oh, just checked teh Google machine. Green beans. Huh.

Edited by Village Taphouse, 03 September 2015 - 08:39 PM.

[AspenLeif]

Green, yes.  My favorite are the petite french green beans.  They are about 2/3rds the size of a traditional bush green bean. 

 

MB