---------- Recipe via Meal-Master (tm) v8.02
       Title: Pickled Dilled Beans
  Categories: Vegetables, Canning
       Yield: 8 pints
       4 lb Fresh tender green beans
            -- OR yellow beans
            -- (5 to 6 inches long)
       8    -to...
      16    Heads fresh dill
       8    Garlic cloves (optional)
     1/2 c  Canning or pickling salt
       4 c  White vinegar (5 percent)
       4 c  Water
       1 ts Hot red pepper flakes
            -- (optional)
   Yield: About 8 pints
   Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In
   each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove
   of garlic. Place whole beans upright in jars, leaving 1/2-inch
   headspace. Trim beans to ensure proper fit, if necessary. Combine salt,
   vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot
   solution to beans, leaving 1/2-inch headspace.
   Adjust lids and process according to the recommendations in Table 1.
   Table 1. Recommended process time for Pickled Dilled Beans in a
   boiling-water canner.
   Style of Pack: Raw.  Jar Size: Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                          1,001 - 6,000 ft: 10 min.
                            Above 6,000 ft: 15 min.
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias