We're nearing the peak of the summer harvest and what better time to preserve all those fresh-picked flavors? Whether it's your own spicy salsa, freezer jam or bread & butter pickles, we'd love to hear what you're putting up this year!
So tell us...
What's YOUR favorite CANNING OR PRESERVING recipe?
(Freezer & fridge recipes welcome too!)
Share 'em all in today's Recipe Round-Up.
Here's one we love from 101 Farmhouse Favorites.
They're part pickle, part bean and all delicious.
Aunt Ruth’s Dilly Beans
This recipe was shared by longtime Gooseberry Patch friend, Laura Lett of Delaware, Ohio. She writes, "My mom, who always had a tremendous vegetable garden, passed this recipe along to me. A side of these flavorful green beans really perks up a simple meal!"
2 lbs. green beans, trimmed
4 1-pint canning jars and lids, sterilized
4 sprigs fresh dill
4 cloves garlic, sliced
Optional: 1 t. red pepper flakes
2-1/2 c. white vinegar
2-1/2 c. water
1/4 c. canning salt
Pack beans upright into hot sterilized jars, leaving 1/2-inch headspace. Divide dill, garlic and red pepper flakes, if using, evenly among jars. Combine remaining ingredients in a saucepan; bring to a boil. Pour hot liquid into jars, leaving 1/2-inch headspace. Remove air bubbles by gently running a thin plastic spatula between beans and inside of jars. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes; set jars on a towel to cool. Check for seals. Makes 4 jars.
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