Last week, while my older two girls were at their ballet intensive, I decided to deal with my abundance of green beans. (I always plant way more than we can eat) My solution? Canning and pickling them. My family loves pickled green beans — dilly beans — but I really dislike the price if I were to buy a pint. They’re typically $6-7 a pint. Which we can eat in minutes.
Since I’ve never canned dilly beans before I decided to simply can 4 pints — wait two weeks — and see if we like them. If they’re a go, I’ll can more. If not, I’ll be searching for a new recipe.
Here are some pics from my canning experience.
(Just so you don’t think I’m too crazy, let me reassure you that my two little boys were napping, and the older boys and Grace were outside. So I knew I had about an hour to use. All in all it probably took me about 45 minutes. Then my sweet neighbor girl comes inside and declares, “your house smells so so good — like pickles!”)
Do you can or preserve food? If so — what? I’m finding that canning could become quite addictive. In all my spare time, that is! (and could you tell me where to find some??) And have you tried dilly beans?
It’s from the Balls Canning Book.