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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Recipe Information
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
Instructions
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.
In a large stockpot, bring a water bath canner to a simmer while preparing the recipe.
Trim the ends off the green beans. Cut them into uniform lengths to fit upright in the jars if necessary.
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.
Pack the trimmed green beans tightly into the warm jars, leaving 1/2 inch of headspace at the top of each jar.
Divide the sliced garlic, red pepper flakes, and dill sprigs (if using) evenly among the jars, tucking them in with the beans.
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.
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.
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).
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.
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
Calories |
149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4588 mg | 199% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 10.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
