BBB calls for only 2 # beans, 1/4c salt, 2 1/2 c vinegar and water each, 1 t of cayenne pepper, 4 cloves of garlic, and 4 heads of dill.

Your recipe has more beans, the fresh red peppers, much less salt, more garlic cloves, and a lot more fresh dill. So it is a much more low-acid recipe.

Change the pH that much and you'd need more vinegar than water.

Now look at the recipe on NCHFP:

* 4 lbs fresh tender green or yellow beans
* 8 to 16 heads fresh dill
* 8 cloves garlic (optional)
* 1/2 cup canning or pickling salt
* 4 cups white vinegar (5 percent)
* 4 cups water
* 1 tsp hot red pepper flakes (optional)

It is closer to your recipe in amounts IF you leave out the added red peppers yet it calls for more vinegar and water although still at a 1:1 ratio even without the low acid red peppers.

Your choice but why not stick with one of the 2 approved and tested recipes rather than using an untested one that has a questionable pH?

Dave

The poster left out the fresh peppers, so not an issue.
It seems fine to me. Half water/half vinegar that is 5% acidity. Just like the other one.
Salt is not a preserving agent, just for flavor.
Dried herbs and spices are fine. The dried chilis are fine.
Don't worry, it is OK to eat these as long as you processed them.

Thanks for your replies! Linda Lou, the directions for processing were shorter than I have seen before. I was to boil the beans for 5 minutes, then pack them in hot sterilized jars (I sterilized them by having them sit in boiling water for 10 minutes with the lid on to create steam). Once they were packed in the hot jars, I poured the boiling liquid over the beans, and then it said to process them for just 5 minutes. I probably went a few minutes over on everything, because I have never encountered a recipe that you process for just 5 minutes.

In the future, would it be okay to just cold pack raw beans and then process for 10 minutes in the BWB? Is it common to BWB things for such a short amount of time? They had another recipe in there for spiced blueberry jam that I wanted to try, but it also has instructions to BWB for just 5 minutes. I decided to go with the NCHFP spiced blueberry recipe instead, because that just seems to be too short of a processing time....

The poster left out the fresh peppers, so not an issue.

Yeah I know she left them out Linda Lou but is the recipe itself ok? Even with the fresh chili peppers added?

My point was it contains much more low acid ingredients than either of the approved recipes.

Dave

Yes, I feel it is safe. There aren't that many chili peppers. A person could always use dried ones, though. That is what we do in the classes when they can them.
That recipe may have more ingredients but the brine is still half and half. As long as there is enough brine to cover the veggies it is OK.
If someone added extra chili peppers then it would make it unsafe.
I did a bit of looking online at the book. So far what I see it seems to be fine. I only was able to look on a few selected pages on Amazon.

Some recipes do say 5 min. but as you have found out, that is when you boil the jars first. If you will skip that step and process for 10 min. then you don't need to boil the jars first.
Sure, go ahead and raw pack the beans. (FYI, there is only raw or hot pack.)
Also, when you do a BWB you take the lid off at the end of processing. Then, leave the jars in the canner another 5 min. before removing them. This is a fairly new safe canning guideline.

Thanks Linda Lou. ;)

Dave