Paranoid canner question

17 years ago

Hi -

So far I've only canned high acid foods - fruits, jams & jellies and cucumber pickles. Yesterday while picking green beans, another lady that was at the u-pick field mentioned that the secret to her dilly beans was not to process them. I'm assuming that she meant she used a refrigerator pickle recipe and not open kettle canning (scary to think about!). I can't find a refrigerator recipe for dilly beans but was wondering if (processing correctly with the correct amount of vinegar) the addition of vinegar prohibits the possibility of botulism when BWB processing the dilly beans? I'm thinking about using the recipe in the BBB, but am still kind of a wimp when it comes to canning green beans, even if they are pickled. I'm guessing that they would be like cucumbers, and that if something went wrong they would be moldy and it would be clear that they couldn't be eaten. Maybe I've heard too many horror stories about home canned green beans from my mother, but I'm trying to stick with recipes that have no chance of botulism poisoning.

Thanks in advance for any help you can give. Don't think I would have even tried peaches if it hadn't been for you guys. You're a great bunch!

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Comments (9)

annie1992
17 years ago
Yes, Lu, pickled vegetables are pickled vegetables, basically. Different processing times and additions, but still pickled vegetables. In making dilly beans you are basically making dill pickles with beans instead of cucumbers. They are both low acid vegetables, and you use the vinegar as an acidifier.

Go ahead, make the dilly beans, if you use an approved recipe like the one in the Ball Blue Book, process the dilly beans for the time required, and they seal appropriately they are absolutely safe. Enjoy them.

Annie
luski
Original Author
17 years ago
Thanks, Annie. You held my hand through my first attempt at canning peaches and I'm glad you did - they sure were good!

Lu
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gardenlad
17 years ago
Lu, I don't understand what's being saved, in this case, by not processing them. If that's her "secret" she's kidding herself.

Processing time for dilly beans is only ten minutes in a BWB, and that has no effect on the texture or flavor. It's not like pressure canning beans, which can make them soft and overcooked.

So why not take that extra step and be totally safe?
zabby17
17 years ago
Lu, pickled anything is about the safest thing you can make, since the pickled item is essentially swimming in high-acid solution. So do go on and try the dilly beans. You'll be really pleased with the result, I think! I'm a city girl who'd never even HEARD of them till this forum, and I'm a total convert now.

For a fabulous look, mix green and yellow beans in the jar!

Good luck,

Zabby
ksrogers
17 years ago
Even I have heat processed my dilly beans. The only thing that sees no heat here is my pepperoncini, but there, I use straight vinegar and salt, and use a vacuum system that pulls out all the air trapped inside these very tender, thin skinned peppers. Then, when they get canned, the vacuum is applied again and they get rinsed in a very hot water after they are capped. This process is specific to those who have many years of experience canning high acid foods. Last years pepper batch has been very good, and has held up quite well because I also used some Pickle Crisp.
dgkritch
17 years ago
My dilly beans also have a little red cayenne pepper in them so I make sure it shows on the outside of the jar.
I did the green and yellow mix a couple of years ago for gifts and called them Duck Beans.
Our local college mascot is the Oregon Ducks and their colors are Green and Yellow.
Fun!
Deanna
lpinkmountain
17 years ago
Dilly beans are one of my favorite kinds of pickles. Great on salads and in the three bean salad and in potato salad, great as part of an antipasta tray. I use the little red cayennes in my recipe too. I like the dilled beans better than pressure canned ones--too mushy. Even frozen green beans are just barely OK in my book.
ksrogers
17 years ago
My dillies had some 'red noodle' beans as well as Kentucky Wonders and some purple pole beans. The brine changed to a deep wine color..
luski
Original Author
17 years ago
Thanks to you all for the encouragement. Guess I'm going back to the bean field so I can get a fresh stash - I see dilly beans in my future!

Lu

Paranoid canner question

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Paranoid canner question

Comments (9)

annie1992

luskiOriginal Author

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