Directions:
- Prepare 6- 1/2 pint jars & lids for canning. Fill processing pot half way with water, simmer over light heat.
- Trim green beans to 1/4 shorter than jar.
- In 2 quart saucepan combine brine ingredients heat to boiling over high heat.
- In each jar place 1 dill sprig, 1/8 of crushed red pepper (an extra clove of garlic if desired). Pack green beans tightly into jars.
- Remove garlic from brine, ladle brine with in 1/4 of the top of the jars. Place lids on jars (do not tighten all the way).
- Process for canning by simmering in processing pot until bubbles do not rise from the lids. Carefully remove and allow jars to cool.
- I am an amateur canner - please feel free to verify canning procedure!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.38 Kcal (324 kJ) | ||
| Calories from fat | 0.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 1074.15mg | 45% | |
| Potassium | 404.98mg | 9% | |
| Total Carbs | 13.43g | 4% | |
| Sugars | 5.69g | 23% | |
| Dietary Fiber | 5.69g | 23% | |
| Protein | 3.82g | 8% | |
| Vitamin C | 23.5mg | 39% | |
| Iron | 1.9mg | 11% | |
| Calcium | 81.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 23.36 Kcal (98 kJ) | ||
| Calories from fat | 0.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 324.35mg | 45% | |
| Potassium | 122.29mg | 9% | |
| Total Carbs | 4.06g | 4% | |
| Sugars | 1.72g | 23% | |
| Dietary Fiber | 1.72g | 23% | |
| Protein | 1.15g | 8% | |
| Vitamin C | 7.1mg | 39% | |
| Iron | 0.6mg | 11% | |
| Calcium | 24.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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