Canning -- green beans
Trim off the ends of the beans.
In a non-aluminum pan, heat the vinegar and water. While the brine heats, pack each clean, hot quart jar with 2 cloves garlic, 1 tbls oregano, 1 bay leaf, 1/4 tsp rosemary, 1 tsp pickling salt, 1 1/2 tsp sugar and 1 hot pepper. Pack in the beans. Shake the jar as you pack to settle the beans and create space for more. Leave 1/2" head space.
Pour the brine over the beans. Then fill to the top with the olive oil, leaving 1/2" head space. Seal. Process in a boiling water bath or steam canner for 10 minutes. Adjust seals if necessary. Let cool undisturbed for 12 hours. Store in a cool, dry place. Do not open for 6 weeks to allow flavors to develop.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (941g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 131 (38%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 5.8mg||2 %|
|Sodium 2365.1mg||82 %|
|Potassium 943.9mg||25 %|
|Total Carbohydrate 34.6g||10 %|
|Dietary Fiber 15.4g||62 %|
|Sugars, other 19.2g|
|Protein 8.5g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 347
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.