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Dilly Bean Quickie

17 years ago

I have learned that the BWB processing time is 10 minutes for pint jars and that 5 is OK if already sterilized.

How many minutes for quart jars, in either case?

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Comments (6)

helenore
Original Author
17 years ago
Nevermind - I got this answered on another thread. It was way at the end and I didn't know if it would be seen.

Still learning about this forum as well as canning! I'll do better next time!
greenmulberry
16 years ago
Darn, I did a search to find the answer to this question ans was so excited when I saw the preview, but the answer eludes me.

How long to BWB process dilly bean quarts anyone? All I can find is for pints and I assume it would be different. Please help, I am on dialup and waiting for threads in a search to load only to come up empty handed is frustrating me.

Laura
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Did you just process them yesterday? If within 24 hours, yes, you can open them and reprocess. They will be softer. You can PC them but still need to open them, warm the jars, and pour boiling water over the beans. Do you have a PC and are you experienced? Beans aren't something to learn on. It would be better to open them (again, only if you processed them less than 24 hours ago), drain them, dump the beans into a big pot, wash and warm the jars, pack the beans into as many jars fit into your BWB, heat a mixture of half (5%) vinegar and half water plus any dried spices you may need (depends on if any are still sticking to the beans), I wouldn't add more salt or fresh herbs/garlic, then process for 10 minutes in BWB. For future reference, here is NCHFP recipe - if you don't sterilize the jars, process for 10 minutes instead. There is a good recipe in Small Batch Preserving, and more in The Joy of Pickling. Here is a link that might be useful: NCHFP Dilly Beans
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I use this one and they are not hot. Dilly beans 4 quarts whole green or wax beans (about 4 lbs.) 8 fresh dill heads, or 11Ã¢ÂÂ2 tsp. dill seed or dill weed per jar 8 garlic cloves (optional) 1Ã¢ÂÂ4 tsp. cayenne pepper or 1 small dried hot pepper per jar (optional) Pickling solution: 4 cups white vinegar (5% acetic acid) 4 cups water 1Ã¢ÂÂ2 cup canning and pickling salt 1. Wash pint canning jars. Keep hot until filled. 2. Wash beans thoroughly, and drain. Cut into lengths to fit pint jars. 3. In each hot pint jar, place dill, garlic and pepper, if desired. Pack beans upright, leaving 1Ã¢ÂÂ2-inch headspace. 4. Prepare pickling solution of vinegar, water and salt in a saucepan, and bring to a boil. Pour boiling hot pickling solution over beans, leaving 1Ã¢ÂÂ2-inch headspace. Remove bubbles with a rubber spatula.Wipe jar rims with a clean, damp cloth. 5. Cap jars with pretreated lids. Adjust lids. 6. Process in a boiling water canner: 10 minutes for pints.* Yield: 7 to 8 pints
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Yard long beans for dilly beans?
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Comments (1)
Apparently no one here has tried that. I think it's a good idea. Yard longs will have a different flavor than common beans but I see no reason they could not be tasty, depending on how you flavor them. I would make them spicy. Jim
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After my grandfather died, my grandmother thought it was a waste to throw out his blood pressure medicines, and so she started taking them herself, even though her blood pressure was fine. The idea that throwing something out that no longer has a purpose because it would be wasteful is misguiding thinking. Eliminating things that are not useful is a good thing. You can use the brine as suggested, for a potato salad or as a flavoring, but I would not consider using it again in pickling. You could possibly use it for cleaning your kitchen floor. This post was edited by publickman on Tue, Jan 6, 15 at 1:51
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readinglady
16 years ago
Pints and quarts 10 minutes. That way you can do a mixed load in the canner and you don't need to sterilize the jars.

Carol
greenmulberry
16 years ago
Thank you. I was given a BWB canning kit that was my mothers, and she gave me many many quart jars and only a few pint ones. I made my first dilly beans! I thought that during this cold dreary winter it would be good to "practice" canning and green beans were 99 cents a pound.

Boy o boy am I glad I practiced when I didn't have a gardenload of produce waiting for me.

I appreciate everyone's advice on this forum, even if I mainly lurk, I have learned so much here and nobody I know does any canning.
readinglady
16 years ago
We're always glad to help. It can be kind of fun to can in the winter. It brightens the kitchen and there's not the pressure of the summer canning marathon.

Carol
ksrogers
16 years ago
Because of the high vinegar component, processing is quite fast and isn't really much of a safety issue, unless its decreased.

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