Dill Pickled Green Beans

1. Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
2. Carefully remove jars from hot water, shaking off excess water. Distribute seasonings in each of the 4 jars and fill each with the raw green beans leaving leaving ¼-inch headspace. Pour hot vinegar solution into hot jars. Remove any air bubbles. Wipe rims of jars with a damp paper towel to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight.
3. Using the jar tongs, put the jars in the canner and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 10 minutes, adjusting for altitudes (see below).
4. Remove jars from water bath and allow to cool completely and lids pop, letting you know they are sealed. Store in a cool, dark place for at least 2-3 days or refrigerate. Best eaten cold and crisp. Once opened, keep refrigerated. Keeps for at least a month once opened.

Processing Altitude Times

1. The processing times are for high acid foods based on canning at sea level to 1000 feet (10 minutes). When processing at higher altitudes, adjust the processing time according to the below times.
2. Altitude in Feet >> Increase Processing Time1,001-3,000 ft above sea level = 5 min3,001 - 6,000 ft above sea level = 10 min6,001 - 8,000 ft above sea level = 15 min8,001 - 10,000 ft above sea level = 20 min