Dilly Beans! From the garden to the canner.

Recipe is from the new Ball book. (Pictured)

I halved it, happened to have just enough beans for 1/2 recipe. I also didn't have any pint jars because I just did a bunch of tomatoes. So I used 1/2 pints regular mouthed.

I made sure to properly adjust each other ingredient, such as cutting the beans to 3 inches instead of 4.

Recipe is as follows in case the picture is wonky:
Quantity
Makes 6x 1-pint (500ml) jars (wide mouth suggested)

Ingredients
– 3.5 lb (1.6 kg) fresh green or yellow beans 5-6 inches long
– 5 cups (1.25L) white vinegar (5% acidity)
– 2 cups (500 ml) water
– 1/3 cup (75 ml) salt for pickling
– 1.5 tsp (7ml) dry red pepper flake
– 12 fresh dill sprigs
– 6 garlic cloves, peeled and crushed
– pickle crisp*
*(if desired, not necessary for safety. 1/8 tsp per jar)

Method
– Set up water bath canner and canning station as you do.
– Wash beans, trim stem ends, cut to 4 inches, set aside. Combine all of the vinegar, salt, water, and pepper flakes In a clean, nonreactive, saucepan or pot. Bring to boil.
– Have jars hot and ready to go. One at a time, place a garlic clove and 2 sprigs of dill into hot jar. Pack in beans tightly, standing straight. Fill with hot brine to 1/2 inch (1cm) headspace, debubble, check headspace, add pickle crisp if using, apply lid and band and repeat until done.

• process 10 minutes under 1000ft altitude, adjust accordingly for altitude (ball has a chart for this).

I'm excited, first time doing pickled green beans!