Welcome to my canning cellar. My purpose is not to tell you HOW to can, but rather tell you how 'I' can. Please do your own research to find the canning processes that make you feel the most confident and safe.This is the original recipe as given to me to make 4 pints.2 pounds green beans, washed, ends trimmedbrine:2.5 cups vinegar2.5 cups water1/4 cup saltinto each jar:1 teaspoon minced garlic1 teaspoon dill seed1/2 teaspoon red pepper flakes (will be kicky, can be left out or reduced)Bring brine to boil, let cool. Fill each pint jar with as many beans as possible. Top with brine. Use de-bubbler to remove air bubbles and displace beans, top with more brine if needed, to 1/4 inch headspace.  Wipe rims, put on lids, rings, then into water bath and process for 10 minutes after the water comes to a constant rolling boil. Let flavor develop for at least two weeks before eating. I'm at just over 1000 feet above sea level so I always add 5 minutes to my pint processing.National Center for Home Food Preservationhttps://nchfp.uga.edu/

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