God's Bounty

I have been busy in my garden the past couple of weeks. We are enjoying the bounty of the crops we planted. I planted 4 hills of cucumbers and they are producing very well. I took the above picture of one of my cucumber plants that was just loaded with blossoms.

Our two rows of green beans are just loaded with beans. I have been picking every other day and getting two large bowls full with each picking. We have been enjoying them. We eat a lot of them raw, before I can even get them in a pot! Fresh green beans are one of my favorites and I look forward each year to eating more than my fair share!

With all this great produce coming out of our garden I have been busy try to preserve some of the summer goodness. Here is the beginnings of my winter supply.

Dilly Beans and Pickles

Dilly Beans

2 1/2-3 lbs green beans, trimmed

1/4 + 1/8 c canning salt

3 3/4 c vinegar

3 3/4 c water

red pepper flakes

7 cloves of garlic

7 heads of dill

Combine salt, vinegar and water in large saucepot. Bring to boil then turn down heat. Place in jar, 1 head of dill, 1 garlic clove, and 1/4 teaspoon of red pepper flakes. Pack beans lengthwise into hot jars, leaving 1/4" headspace. Ladle hot liquid over beans, leaving 1/4" headspace. Remove air bubbles. Adjust 2-piece caps. Process pints 10 minutes in a boiling-water canner. Yield 7 pints.

These taste SO good in the winter! We just love them!

"Being enriched in every thing to all bountifulness, which causeth through us thanksgiving to God" II Chronicles 9:11