dilly beans (from ball blue book)
2 lbs. trimmed green beans
4 heads dill
4 cloves garlic
1 tsp. red pepper flakes
2-1/2 cups vinegar
2-1/2 cups water
1/4 cup canning salt
pack beans lengthwise into hot jars, leaving 1/4 inch head space. to each pint, add 1/4 tsp. pepper, 1 clove garlic and 1 head dill. combine remaining ingredients in a large sauce pot (non-reactive, like an enamel or glass pot). bring to a boil. pour hot liquid over beans, leaving 1/4 inch head space. remove air bubbles. process pints and quarts 10 minutes in boiling water bath.
yields about 4 pints.
honey spiced peaches (adapted from ball canning)
okay. so i can't remember what i did. will get back to you with this recipe...
