wilkes

This is the best recipe for Kraut, Pickled Corn or Beans that I have ever used.

Pickled Beans, Kraut, or Corn

1 gallon water
1 cup white vinegar*
¾ cup canning salt*

mix above ingredients and bring to boil. Cool completely

pour liquid over vegs in a stone crock, Cover and let set until desired pickling is reached.(anywhere from 3-7 days- taste test after 3 days) mold may form on top of water so skim off before removing vegs. Keep vegs submerged under water by placing a saucer on top of vegs and weight it down with something(I use pint jar of water) then cover top of crock with a cloth. after pickling is complete then

Can in hot water bath for 10 to 15 minutes.

covers 2 gallons of chopped cabbage or vegs

cook beans til barely tender

parboil corn on cob , leave on cob. Cut off after pickled


* I usually use ¾ cup of vinegar and 1 cup salt as my hubby prefers it that way.

Stress this came out of a old book on mopuntian living.

Pickled Beans
This recipe is from a 1930' and 1940s and is still the best I know. I've canned and fixed them.
You blanch the beans just like you would if you were canning string beans. The difference in the process is a simple one. This is one of several canned bean recipes used, the other is making them in a crock (like kraut). Once you blanch the beans place them about 3/4 the way up in sanitized quart jars. Use a stainless steel spoon to firmly press around the jar compressing the beans. Fill the jar 1/2 full. Add 2 tbsp. strong apple cider vinegar. Add 1 level teaspoon of canning/pickle salt here (be sure it is not iodized salt) and then finish filling the jar with the beans packed not more than 1 inch from the top.
A lot of people like to add a couple of pods of red pepper to each jar and also add a head of dill weed or some dill seeds and any other spice their families might like.
Add another level teaspoon of salt and then pour in the hot water you blanched the beans into the jar to 1 inch from the top and cap with sanitized lids. -- allow 6 to 8 weeks for fermentation (8 weeks is better). Tighten rings down on lid, but not so tight you can't remove the lids as you will have to add more brine later as brine in jars will work out.
After beans have brined, clean tops of jars inside and outside with clean wet cloth which is rinsed in baking soda or alum. Put new lids and rings on the jars and process hot enough and long enough so that the jars will seal when cooled.
I always pour the beans and liquid into a stainless steel or zinc coated pot (not aluminum) and bring them back to a boil, repack in clean jars and add the hot brine back to the jars before wiping tops of jars, putting new lids and rings on, and then placing the cans in a canner and bringing that water bath to a boil. I then cut off the burner, cover the canner, and let jars cool completely before removing them. This way, they always seal.
When you are ready to serve the beans, you will want to rinse well with a cold water bath in a collendar. Drain beans, add to skillet with hot oil or pork fat (fatback or bacon drippings). Stirfry beans until dry but not scorched. Remove from burner and cover until you are ready to serve.
It is a sin to serve these beans without diced onions and a good cake of cornbread and butter.
These beans will stink up your house so store them in the basement or an out building if you have one. We had a "dirt cave" for storing kraut, potatoes, sweet potatoes, pickled beans, carrots, apples, etc., but I doubt this is something most people would have nowaday.

this is a great site...

http://www.greenbeansnmore....

Anyone have directions for canning them.I love them and have never attempted to can them myself. Thanks.