Pack beans lengthwise into hot, sterilized pint jars, leaving 1/2 inch headroom. To each pint add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head dill. Combine remaining ingredients in a kettle and bring to a boil. Pour boiling hot over beans, leaving 1/2 inch headroom. Adjust caps. Process pints (or quarts) 5 minutes in a boiling water bath. Yields four pints.
For best flavor, let the canned beans stand for at least 2 weeks before serving. This allows the flavor to develop. And don’t worry if the look shriveled right after processing-they’ll plump up in a few weeks.

Garden Green Beans
Ingredients

* 4 cups cut fresh green beans (2 inch pieces or can leave whole)
* 1/2 cup sliced fresh mushrooms (optional)
* 2 tablespoons chopped onion
* 1 garlic clove, minced
* 2 tablespoons olive or vegetable oil (I used less)
* 1/3 cup sliced water chestnuts (optional)
* 1/4 teaspoon Italian seasoning
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 2 tablespoons shredded Parmesan cheese

Directions

1. Place beans in a microwavable container and add a small amount of water. Microwave 4-5 minutes until crisp tender.
2. Meanwhile, in a skillet, saute mushrooms (if adding), onion and garlic in oil until tender. Stir in water chestnuts and seasonings; heat through. Drain beans and stir into skillet, Stir fry to desired doneness. Sprinkle with Parmesan cheese. Serve immediately.