In preserving, as with most things, it's all about the right tool for the job. To the untrained eye, one Mason jar may look more or less like another, and while it's true they all get the job done, each has its strengths. There are two jars that have particular use: the Ball 12-oz. quilted jars and 24-oz. pint-and-a-half jars. Each of these is larger than their standard counterparts (half pint and pint, respectively), and each has a straight, cylindrical profile. This, then, makes them perfect for canning long, narrow things, like asparagus -- and green beans. They're an excellent project for the newbie preserver. It's as simple as packing the product into the jar, bringing a vinegar brine to a boil, and pouring same brine into the jar. They can be processed if you want them to be shelf-stable, but even if you just refrigerate them they'll keep for weeks. As if they'll last that long.
A link to %this page% was e-mailed
Wash the green beans and trim their ends so that they are uniform. If needed, cut them further so that they will fit easily inside of the jars you are using to can them.
Divide the beans into sterilized canning jars, along with the garlic, pepper flakes and dill seed. In a small saucepan, bring the vinegars, water and pickling salt to a boil, until the salt dissolves.
Pour the pickling mixture over the green beans and cap the jars.
Process the jars in a boiling water bath for 10 minutes. Alternatively, allow to cool and refrigerate.
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.