Thursday, July 21, 2011

Fig Jam and Dilly Beans

2 lb carton of figs - YUM!!

Figs being stemmed, quartered and prepared for slaughter - er, I mean JAM!!

Dilly, dilly, dilly beans...go ahead and say's fun!

Oh ya, more canning fun!!

Tonight I made Fig Jam - that gloriously sweet, sticky figgy goodness!


Dilly Beans - filled with dill weed, dill seed, garlic, peppercorns and green beans!


Dilly Beans
4 lbs green beans, washed, topped and tailed
6 garlic cloves, peeled and sliced
1 cup fresh dill weed
2 tbs dill seed
1 tbs black peppercorns
4 cups distilled white vinegar
2 cups water
1/4 cup sugar
2 tbs salt

1. Cute beans into lengths 1 inch shorter than the pint jars (about 8). Pack the beans vertically in eight clean, hot jars, somewhat tightly. Divide the garlic, dill weed, dill seed, and peppercorns among the jars.

2. Combine the vinegar, water, sugar and salt in a medium nonreactive saucepan, and bring to a boil. Pour the hot brine over the beans to cover by 1/2 inch. Leave 1/2 inch of headspace between the top of the liquid and the lid.

3. Can using the boiling-water method. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest for 5 minutes in the water. Remove jars and set aside for 24 hours. Can be stored in a cool, dark place for 1 hour.

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