Yields Makes 7 pts.
Time: 1 3/4 hours. Making these tart, snappy beans couldn't be easier: Stuff raw beans and seasonings into jars, add a boiling vinegar mixture, and put jars in the canner. They're just the thing with a Bloody Mary or burger.

FIRST-TIME TIP: Processing the beans in the canner at 180° to 185° rather than at the boiling point keeps them crunchy.

How to Make It

Step 1
1

Follow directions in "Canning ABCs: Get Ready" (below), using 7 regular or widemouthed pint jars, rings, and lids.

Step 2
2

Trim stem ends from beans, keeping tips intact, so beans are 3 1/2 to 4 in. long.

Step 3
3

Pack jars: Holding each jar on its side, insert 2 sprigs dill, 2 sprigs tarragon, and a garlic clove. Fill snugly with beans, tips down. Sprinkle about 12 peppercorns into each jar.

Step 4
4

In a large saucepan, bring vinegar, 1 qt. water, and salt (if using) to a boil over high heat. Ladle liquid over beans to within 1/2 in. of rims; discard any extra liquid. Wipe rims and seal with lids and rings as directed.

Step 5
5

Process as directed in "Canning ABCs: Process Jars," but keep water at 180° to 185°, checking with a thermometer, for 30 minutes (add 5 minutes for every 3,000 ft. in altitude above sea level). Cool, check seals, and store as directed (up to 1 year).

Step 6
6

Canning ABCs

Step 7
7

GET READY:

Step 8
8

Gather equipment: canning jars with matching metal lids and rings, a boiling-water canner with rack, a widemouthed funnel, tongs, and a jar lifter. Most hardware stores carry these basics.

Step 9
9

Fill canner with water and heat it up. The canner should be two-thirds full for pint and half-pint jars; half-full for quart jars. Set rack on pan rim and cover pan. Over high heat, bring water to a boil (180° to 185° for pickles); this takes 30 to 45 minutes.

Step 10
10

Meanwhile, wash canning jars and rings in a dishwasher and hand-wash lids; drain. For jam only, sterilize the washed jars too: When water in canner boils, place jars on rack, lower into water, and boil for 10 minutes. Reduce heat to a simmer and keep jars in water until needed.

Step 11
11

Nest lids inside rings in a saucepan and cover with water. Heat until small bubbles form (do not boil). Remove pan from heat and cover.

Step 12
12

Rinse produce, then prepare as recipe directs.

Step 13
13

FILL AND SEAL JARS:

Step 14
14

Ladle foods into jars through a wide funnel or arrange with fingers, leaving the headspace (the distance between jar rim and food) specified by the recipe. If the last jar isn't completely full, let cool, then serve or chill; do not process.

Step 15
15

Release air bubbles in chunky mixtures: Gently run a knife around inside of jars. Wipe jar rims and threads with a clean, damp cloth so that lids will seal.

Step 16
16

Center lids on jars so the sealing compound on lids touches jar rims. Screw metal rings on firmly, but don't force.

Step 17
17

PROCESS JARS:

Step 18
18

Lower jars on rack into water. The water should cover jars by at least 1 in.; add hot water as needed during processing. Cover canner and return water to a boil. Cook for time specified in recipe.

Step 19
19

Lift rack with jars onto edge of canner, using tongs and a hot pad. Using jar lifter, transfer jars to towels on a work surface. Don't tighten rings. Cool completely at room temperature. You may hear a "ping" as jars form a seal.

Step 20
20

Press on the center of each lid. If it stays down, the jar is sealed. If it pops up, it isn't (you can still eat the food--chill it as if it were leftovers). Label jars and store in a cool, dark place up to 1 year.

Step 21
21

Note: Nutritional analysis is per 1/4-cup serving.

Ingredients

 4 pounds haricots verts or 4 1/2 lbs. regular green beans
 14 sprigs fresh dill, each 4 in. long
 14 sprigs fresh tarragon, each 4 in. long
 7 garlic cloves, peeled
  About 1 1/4 tsp. black peppercorns
 1 qt. (32 oz.) white-wine vinegar (5 percent acidity)
 2 tablespoons plus 1 tsp. salt (optional)

Directions

Step 1
1

Follow directions in "Canning ABCs: Get Ready" (below), using 7 regular or widemouthed pint jars, rings, and lids.

Step 2
2

Trim stem ends from beans, keeping tips intact, so beans are 3 1/2 to 4 in. long.

Step 3
3

Pack jars: Holding each jar on its side, insert 2 sprigs dill, 2 sprigs tarragon, and a garlic clove. Fill snugly with beans, tips down. Sprinkle about 12 peppercorns into each jar.

Step 4
4

In a large saucepan, bring vinegar, 1 qt. water, and salt (if using) to a boil over high heat. Ladle liquid over beans to within 1/2 in. of rims; discard any extra liquid. Wipe rims and seal with lids and rings as directed.

Step 5
5

Process as directed in "Canning ABCs: Process Jars," but keep water at 180° to 185°, checking with a thermometer, for 30 minutes (add 5 minutes for every 3,000 ft. in altitude above sea level). Cool, check seals, and store as directed (up to 1 year).

Step 6
6

Canning ABCs

Step 7
7

GET READY:

Step 8
8

Gather equipment: canning jars with matching metal lids and rings, a boiling-water canner with rack, a widemouthed funnel, tongs, and a jar lifter. Most hardware stores carry these basics.

Step 9
9

Fill canner with water and heat it up. The canner should be two-thirds full for pint and half-pint jars; half-full for quart jars. Set rack on pan rim and cover pan. Over high heat, bring water to a boil (180° to 185° for pickles); this takes 30 to 45 minutes.

Step 10
10

Meanwhile, wash canning jars and rings in a dishwasher and hand-wash lids; drain. For jam only, sterilize the washed jars too: When water in canner boils, place jars on rack, lower into water, and boil for 10 minutes. Reduce heat to a simmer and keep jars in water until needed.

Step 11
11

Nest lids inside rings in a saucepan and cover with water. Heat until small bubbles form (do not boil). Remove pan from heat and cover.

Step 12
12

Rinse produce, then prepare as recipe directs.

Step 13
13

FILL AND SEAL JARS:

Step 14
14

Ladle foods into jars through a wide funnel or arrange with fingers, leaving the headspace (the distance between jar rim and food) specified by the recipe. If the last jar isn't completely full, let cool, then serve or chill; do not process.

Step 15
15

Release air bubbles in chunky mixtures: Gently run a knife around inside of jars. Wipe jar rims and threads with a clean, damp cloth so that lids will seal.

Step 16
16

Center lids on jars so the sealing compound on lids touches jar rims. Screw metal rings on firmly, but don't force.

Step 17
17

PROCESS JARS:

Step 18
18

Lower jars on rack into water. The water should cover jars by at least 1 in.; add hot water as needed during processing. Cover canner and return water to a boil. Cook for time specified in recipe.

Step 19
19

Lift rack with jars onto edge of canner, using tongs and a hot pad. Using jar lifter, transfer jars to towels on a work surface. Don't tighten rings. Cool completely at room temperature. You may hear a "ping" as jars form a seal.

Step 20
20

Press on the center of each lid. If it stays down, the jar is sealed. If it pops up, it isn't (you can still eat the food--chill it as if it were leftovers). Label jars and store in a cool, dark place up to 1 year.

Step 21
21

Note: Nutritional analysis is per 1/4-cup serving.

Pickled Green Beans with Dill, Tarragon, Garlic, and Peppercorns

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