Here is my submission for "Water bath canning - PEP BB Food.sand.waterbath":
I am providing a description of the following:
- Your recipe of choice (link or post)
and photos of the following:
- A before photos of all of your equipment and ingredients
- A photo of you filling the jars to the proper 'head' height
- A photo of the jars in the water bath
- A photo of your finished product! (Including a photo of the sealed lid and appropriate label)
For my recipe, I used the pickled dilled beans recipe found here:
https://nchfp.uga.edu/publications/publications_usda.html#gsc.tab=0 but halved the ingredients and increased the canning time by several minutes, since the recipe called for pint jars and I was using one quart and two pint jars
2 lb fresh green beans
8 heads fresh dill
1/4 c salt
2 c white vinegar
2 c water
Put dill in each jar, add green beans. Boil salt, vinegar, and water, then add to jars, leaving 1/2 inch headspace after removing air bubbles. Process 10 minutes at 1000-6000 feet above sea level (I added several minutes here, since information I found implied that extra processing time wouldn't do any harm).