Dilly Beans

2 lb green beans
1/4c canning salt
2 1/2c vinegar
2 1/2c water
1t cayenne powder, divided
4 cloves garlic, divided
4 heads dill, divided

Trim ends off beans. Combine salt, vinegar and water in a large saucepot. Bring to a boil. Pack beans lenthwise into hot jars, leavint 1/4" headspace. Add 1/4t cayenne pepper, 1 clove garlic, 1 head dill to each pint. Add 1/2t cayenne, 2 cloves garlic and 2 heads dill to each quart. Ladle hot liquid over beans, leaving 1/4" headspace. Remove air bubbles. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

Yield: appx 4 pints or 2 qts