Curried Green Beans for Canning
Preserve the vibrant flavors of summer with this irresistible recipe for Curried Green Beans for Canning. Featuring crisp green beans infused with a bold and aromatic brine made from white vinegar, curry powder, mustard seeds, and a hint of garlic and red pepper flakes, this recipe offers a unique twist on traditional pickling. Perfectly balanced with tangy, spicy, and herbaceous notes, these green beans are a must-try for lovers of global flavors and DIY canning. The optional addition of fresh dill sprigs adds a delightful freshness to each jar. Whether you're a seasoned canner or a beginner, this straightforward recipe ensures you'll have a pantry full of zesty curried green beans ready to enhance charcuterie boards, sandwich platters, or even rice dishes. With a long shelf life of up to a year, these jars of goodness are a flavorful way to enjoy your harvest all year round!
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Ingredients
- 4 pounds Green beans, trimmed
- 5 cups White vinegar (5% acidity)
- 5 cups Water
- 4 tablespoons Canning or pickling salt
- 2 tablespoons Curry powder
- 2 teaspoons Yellow mustard seeds
- 6 Garlic cloves, sliced
- 1 teaspoon Red pepper flakes
- 6 Fresh dill sprigs (optional)
- 6 pint-sized jars Canning jars with lids and bands
Directions
Step 1
Wash and sterilize 6 pint-sized canning jars, lids, and bands by boiling them in water for 10 minutes. Keep warm until ready to use.
Step 2
In a large stockpot, bring a water bath canner to a simmer while preparing the recipe.
Step 3
Trim the ends off the green beans. Cut them into uniform lengths to fit upright in the jars if necessary.
Step 4
In a medium saucepan, combine the white vinegar, water, canning salt, curry powder, and mustard seeds. Bring the mixture to a boil, stirring occasionally to dissolve the salt.
Step 5
Pack the trimmed green beans tightly into the warm jars, leaving 1/2 inch of headspace at the top of each jar.
Step 6
Divide the sliced garlic, red pepper flakes, and dill sprigs (if using) evenly among the jars, tucking them in with the beans.
Step 7
Carefully pour the hot brine over the green beans in each jar, ensuring the beans are fully covered and leaving 1/2 inch of headspace. Use a non-metallic utensil to remove air bubbles and adjust the headspace as necessary.
Step 8
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on the jars and screw on the bands until fingertip-tight.
Step 9
Place the jars in the water bath canner, ensuring they are fully submerged with at least 1 inch of water above the tops. Bring the water to a boil and process the jars for 10 minutes (adjust for altitude if necessary).
Step 10
Remove the jars from the canner and let them cool on a towel-lined counter for 12-24 hours. Check that the lids have sealed properly; the center should be indented and not move when pressed.
Step 11
Store the sealed jars in a cool, dark place for up to one year. If any jar hasn't sealed, refrigerate it and consume within 1-2 weeks.
Nutrition Facts
| Serving size | (7143.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 832.2 |
| Total Fat 5.7g | 0% |
| Saturated Fat 2.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 27504.1mg | 0% |
| Total Carbohydrate 138.5g | 0% |
| Dietary Fiber 63.5g | 0% |
| Total Sugars 60.4g | |
| Protein 35.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 880.6mg | 0% |
| Iron 29.9mg | 0% |
| Potassium 4097.0mg | 0% |
Source of Calories