What to do with all the Green Beans?

use a recipe for water-bath processed dill pickles. Lots of garlic and dill and maybe a split Jalapeno?

I've also go lots of volunteer dill in bloom right now. Will have to find my canner in the garage...

When I was a kid we canned vegetables every year

We froze corn

my Mom's green bean soup

boil a ham bone and then chop the meat or use a ham steak or even some bacon, cook beans in the broth till enough time left to cook some cubed potato. add salt to taste and a generous amount of ground pepper. serve with (lots of) fresh chopped onion.

I can make a meal of it.

Hambone and salt and pepper.

Thanks- sounds yummy.

You can find the recipe at the website for
My Persian Kitchen

They also make great Heathly dog snacks.

Fresh frozen would go in their food bowls.

probably would be good for them if they will try them. The dachshund is especially picky.

When Angel Duke was getting a touch chubby, I added green beans to his food bowl, on top so they were the first thing he ate. It helped.

http://allrecipes.com/recipe/111546/russian-green-bean-and-potato-soup/

Thanks, I will definitely try it.

~slurp!

Preserving Method: Water Bath Canning
Makes about 6 (16 oz) pints

An old family classic! Feel free to kick up the flavor by adding a few pinches of crushed red pepper or chili powder to the brine. We always add 1/4 tsp red pepper flakes to each jar.

You Will Need

3 3/4 cups vinegar

3 3/4 cups water

1/3 cup Preserving & Pickling Salt

6 cloves garlic, crushed or thinly sliced

6 springs of dill

3 lbs green and/or yellow wax beans, trimmed and cut into jar-length pieces

6 (16 oz) pint glass preserving jars with lids and bands

Directions

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
TRIM off ends of green beans and discard. Wash.
COMBINE vinegar, water and salt in a large saucepan and bring to a boil over high heat, stirring to dissolve salt.
PACK beans, dill and garlic in jars leaving 1/2 inch headspace at the top.
LADLE hot liquid over bean, leaving 1/2-inch headspace.
REMOVE air bubbles. Wipe rim, center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

These are so good as an accompaniment to sandwiches, on a salad or with a cheese plate. We also love them in Bloody Marys.

but I almost like them better canned. Yeah, the color isn't the best but they're buttery soft.

You can also pickle them or blanch them and freeze them. Some people dry them but no thanks, they're rubbery no matter how well you rehydrate them and how long you cook them. You could also let some dry on the vine, using the beans for seed next year or as small dried beans over winter. Both work.

It's hard to do this at home without either thousands of dollars worth of equipment or a really food geeky setup.

If I had a large vegetable garden, I would probably invest in a good freeze drying rig.

These are refrigerator pickles, not heat-processed, so they must be stored in the fridge where they will develop their flavor while chilled. They will keep up to 1 month. You don't need canning jars, any 4 (16-oz.) glass jars with tight-fitting lids will work. They are great in salads, especially chopped up in a summer potato salad, or added to a relish tray for snacks, put them in sandwiches, or in a bloody mary drink. They are really good served with pretzels and beer.

1 pound green beans, trimmed

2 cups white vinegar
2 cups water
1 tablespoon coarse salt
1 tablespoon sugar

1 tablespoon mustard seeds
1 teaspoon crushed red pepper flakes
1/2 teaspoon whole black peppercorns
4 cloves garlic, peeled and sliced

Divide the garlic, mustard seeds, crushed red pepper flakes, peppercorns into the jars. Blanch the green beans in boiling water 3 min to retain color and crispness. Drain and plunge immediately into ice water then drain well. Trim off the ends and tightly pack the beans lengthwise into the jars, leaving at least 1/2 inch of empty space at the top. In a pot, heat the vinegar and 2 cups water to a simmer. Whisk in the salt and sugar until dissolved. Pour the liquid over the green beans. Cover tightly and place in the refrigerator. Allow the beans to pickle 24 hours before using.

Variation: Spicy Hot Dilled Refrigerator Pickled Green Beans
add 1/2 cup fresh dill sprigs to the green beans in the jars before pouring in the pickling liquid.

Thanks

I learned to cook fresh green beans from my mother, cook with a long time with some ham hock or salt pork. then I saw a Julia Child show showing the French way to cook beans. I tried it and my family loved them, they called Julia Child Green Beans. Now we always have "Julia Child Green Beans" when we have a family get together. My granddaughter, who is an excellent cook, has taken over the task of making the Julia Child green beans.

Drop whole green beans in salted boiling water. Let come to back to boil and cook until barely tender ( about6 to 8 minutes). Have a big bowl of ice water ready. Drain beans and place in ice water which will stop the cooking process. Let stand in water until cool, then drain. At this point they can be but in container and kept in the fridge for a day or two, or go directly to the skillet. If going directly to the skillet, it is not necessary to put in the bowl of ice, just drain and use.

Classic French way which is so good" melt butter in skillet. Put in blanched beans and some snipped fresh tarragon. Saute until cooked and warm, season with salt and a little pepper Instead of the tarragon, some finely chopped garlic is very good. Can substitute oil for butter.

Another way, give a rough slice to new potatoes. Put potatoes in pot and cook with a little water and some chopped bacon or a little ham, when potatoes are almost tender, add the blanched green beans, and cook a few minutes. Season with salt and pepper. I just made this dish about two weeks ago.

I miss having green beans from my own garden, now I get them at the farmers market.