Monday, October 1, 2012

Canned Spiced Green Beans

This will be the second canning recipe that I use all the time from Farmers Market Cookbook. You can see my first recipe, Cracked Black Pepper and Lime Corn Relish

Never canned? Have no fear Canning 101: The Basics will give you a great start. 

These are spicy and are perfect gifts for your Bloody Mary drinking friends. 

Canned Spiced Green Beans From Farmers Market Cookbook, 2010

  • 2 lb. (8 cups) green beans, ends trimmed
  • 3 tsp. peppercorns
  • 3 tsp. mustard sees
  • 1 tsp. whole allspice
  • 4 cups distilled or cider vinegar
  • 4 cloves of garlic, peeled

  1. Sterilize 4 one quart jars. *I always sterilize extra just in case.
  2. Divide green beans, peppercorns, mustard seeds and allspice between jars, packing tightly without breaking green beans. 
  3. Bring vinegar, garlic and 4 cups water to a boil in medium saucepan. Cook 1 minute. 
  4. Pour vinegar mixture over green beans in jars, leaving 1/4-inch headspace. Seal jars and process in boiling-water bath. 

The labels are called "Garden Fresh Canning Labels" from With these large jars I decided to cover with fabric scraps and tie with ribbon. The rubber bands cinch in the fabric so that it makes tying the ribbons SO easy. 

Again, I am a girl who can CAN. *giggles

Decorating the jars makes it fun, especially when you are giving them as gifts to friends and family members. 

Any questions? Let me know. 


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