For the Canner

• 3 quarts hot water

For Vinegar Solution

• 3 cups filtered (purified) water
• 3 cups white vinegar
• ½ cup kosher salt

For Beans & Carrots

• 6 dill sprigs
• 6 garlic cloves, peeled & quartered
• 3 tsp peppercorns (five-peppercorn mix or black peppercorns)
• dash of cayenne pepper (optional)
• 2½ lbs green beans, rinsed & ends trimmed
• 2½ lbs carrots, scrubbed & sliced

Special Equipment

• water-bath canner with rack insert
• 6 wide-mouthed, pint-sized jars with lids & domes
• tongs

Prepare Canner & Lids

1. Make sure the canner is clean. Fill with 3 quarts of hot water (doesn't have to be boiling)
2. Wash both jars and lids with soap and water, and let the lids stay in clean, warm water while you work. Do not wash lids in the dishwasher- the heat will melt the adhesive

Make Vinegar Solution

1. In a large stainless steel saucepan, heat vinegar, water and salt to just boiling, whisking to melt the salt

Fill Jars & Can

1. In each clean jar, add a clove of garlic, a sprig of dill and about a ½ tsp of peppercorns, and cayenne according to preference
2. Load each jar with as many beans or carrots (3 jars with beans, 3 jars with carrots) as will fit, being sure to leave almost an inch of room at the top (for visual reference, use the bottom of where the grooves for the lid start)
3. Pour the hot liquid carefully over the carrots and beans in the jars, to the first ridge of the jar
4. Wipe the rims of the jars, center the clean and warmed lids on the jars, and then screw on the lid until it just starts to give some resistance, then loosen it just a little bit (to fingertip-tight)
5. Place jars in canner, covering completely with warm water. Cover, bring to a boil and process for exactly 10 minutes once it comes to a boil. Do not lift the lid while this is happening - you'll have to listen for the boil
6. Once the 10 minutes is up, remove the canner lid, wait 5 minutes to remove jars from water
7. Remove jars carefully with tongs, and leave to rest without moving until completely cooled. This is important, as the lids are sealing as they cool- moving will interfere with this process

Note: If any jars do not seal, they must be kept in the refrigerator. You will know if they are sealed if the center of the lid is slightly concave, and does not pop up and down when pressed. Sealed jars can sit on the shelf for 6 months to 1 year