From the Ball Blue Book
Servings: 4 pints
2 pounds green beans
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 teaspoon cayenne pepper — divided
4 cloves garlic — divided
4 heads dill — divided
Trim ends off green beans; combine salt, vinegar, water in large sauce pot; bring to boil; pack beans lengthwise into hot jars, leaving 1/4 inch headspace; add 1/4 teaspoon cayenne, 1 clove garlic, 1 head dill to each pint; ladle hot liquid over beans, leaving 1/4 inch headspace. Remove air bubbles. Adjust 2 piece caps. Process pints 10 minutes in a boiling water bath.
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