Place 1 tsp crushed red pepper or 1 to 3 fresh hot chili peppers, 1/2 tsp dill seed and 2 garlic halves in a hot jar. Pack beans, leaving 2cm of headroom at the top. Add the hot liquid to cover vegetables to within 1 cm of the top. Using a spatula, remove air bubbles and adjust headspace, if required, by adding more beans and hot liquid. Wipe the jar rim clean to remove any food residue. Place lids and bands on jars and screw tight until resistance is met. Do not over tighten. Return the filled jar to the rack in canner and repeat for remaining jars.