top and tail the beans and rinse them.
Figure out how many jars fit in the canner before you start.
decide on how much beans you can fit them in...as whole as possible.
sterilize the jars, let the beans dry a little. It's never exact.
Make enough brine to fill those jars making a bring of the following proportions.
4 teaspoons salt (table salt non iodized or canning salt)
2 1/2 cups white vinegar
2 1/2 cups water
get it to boiling, and start the water bath canner with some water in it and get it hot--plan on the jars filling some of the space and the water covering the jars.
Boil the lids and screw caps in a separate pan with water.
After the jars are sterilized by washing them and dipping them in boiling water, fill full of beans, drop a few garlic cloves in them, some dill and some red pepper flakes if you like.
Pour in brine into each jar to 1/2 inch of the top, take a napkin or towel and dip it in boiling water (from the lids) and wipe the tops of the jars. Then put the sterilized lids on top, and the screw caps, medium tight.
Put them in the hot water (everything needs to be close to the same temperature so the jars don't break) in the canner making sure the hot water is over the top of the cans, bring to a boil and then then let boil for 10 minutes. Turn off and remove and cool on a towel, until the jar's lid's ping.
Some of my friends like them with hot pepper flakes and some do not, in either case they are good on salads and alone.
J-- I think they'd be good in bloody marys :)