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Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Canning pickled dilly beans

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Vegetables and Herbs

Canning pickled dilly beans: Step-by-step directions

Using boiling water canner

Suzanne Driessen

Clean: food safety starts here!

Clean and sanitize sink and counter tops

  1. Wash counter tops and prep sinks with hot soapy water. Rinse off soap with clean water.
  2. Sanitizer Solution: Fill squirt bottle with 1 quart water. Add 1 teaspoon of chlorine bleach; or fill squirt bottle with full-strength white vinegar or hydrogen peroxide; or use commercially prepared sanitizer per directions on label.
  3. Spray counter tops and sink with sanitizer solution. Let air dry for 10 minutes.
  4. Wash hands.

Wash hands for 20 seconds

  1. Wet hands under hot running water. Add lots of soap.
  2. Wash and scrub back of hands, wrists, between fingers and under fingernails for 20 seconds.
  3. Rinse well under running water.
  4. Dry with paper towels.
  5. Use paper towel to turn off the water faucet.

Clean as you go

  1. Wash dishes, utensils, cutting boards, etc. in hot soapy water.
  2. Let air dry.


Recipe source: So Easy to Preserve: 6th Edition. 2014. University of Georgia Extension.

Canning directions:

1) Prepare jars - yields 4 pints

2) Wash and sort beans

3) Prep beans

4) Wash and prepare dill and garlic

5) Prepare and heat brine

6) Fill jars

7) Load the canner

8) Unload the canner

9) Cool and store

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