Posted by carogator on July 20, 2012 at 19:10:01 from (205.188.116.74):
Pickled Dill Beans 4 lbs. fresh tender green or yellow beans (5 to 6 inches long) 8 to 16 heads fresh dill 8 cloves garlic (optional) 1/2 cup canning or pickling salt 4 cups white vinegar (5%) 4 cups water 1 teaspoon hot red pepper flakes (optional)
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 (raw pack) 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 (raw pack in pints) in a boiling water canner for 5 minutes if 0-1000 ft. altitude; or 10 minutes if 1001-6000 ft. altitude.
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Today's Featured Article - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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