Foolproof Preserving by America's Test Kitchen

Author:America's Test Kitchen
Language: eng
Format: epub
Publisher: America's Test Kitchen
Published: 2016-04-25T16:00:00+00:00

1. Fill large bowl with ice water. Bring 6 quarts water and 1 tablespoon salt to boil in Dutch oven over high heat. Add beans and cook until crisp-tender but still crunchy at core, about 1 minute. Transfer beans to ice water and let cool for 2 minutes; drain well, discard ice, and pat dry with paper towels.

2. Bundle dill in cheesecloth and secure with kitchen twine. Bring dill sachet, vinegar, water, sugar, peppercorns, and remaining 3 tablespoons salt to boil in large saucepan over medium-high heat. Cover, remove from heat, and let steep for 15 minutes; discard sachet.

3. Meanwhile, set canning rack in large pot, place four 1-pint jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn heat off and cover to keep hot.

4. Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Distribute garlic evenly among jars, then pack tightly with beans.

5. Return brine to brief boil. Using funnel and ladle, pour hot brine over beans to cover, distributing peppercorns evenly and leaving ½ inch headspace. Slide wooden skewer along inside of jar, pressing slightly on beans to remove air bubbles, and add extra brine as needed.

6a. For short-term storage: Let jars cool to room temperature, cover with lids, and refrigerate for at least 1 week before serving. (Beans can be refrigerated for up to 3 months; flavor will continue to mature over time.)

6b. For long-term storage: While jars are warm, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 10 minutes for up to 1,000 feet, 15 minutes for 1,001 to 3,000 feet, 20 minutes for 3,001 to 6,000 feet, or 25 minutes for above 6,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Sealed jars can be stored for up to 1 year.)

DOUBLE IT

Double all ingredients and use larger pot when making brine; processing time will remain the same.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.