Canning Pickled Beans (Dilly Beans)

2 pounds green beans
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 tsp cayenne pepper
4 cloves garlic
4 heads dill
Makes 4 pints.

Trim ends of beans
Combine salt, vinegar, and water in large saucepan.
Bring mixture to boil; reduce heat and simmer 5 minutes.
Pack beans lengthwise into hot jars, leaving 1/4-inch headspace.
Add 1/4-tsp cayenne pepper, 1 clove garlic and 1 head dill to each pint jar.
Ladle hot liquid over beans leaving 1/4-inch headspace.
Remove bubbles.
Adjust two-piece lids.
Process pints 10 minutes in a Steam Canner.