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I’ve been canning for a few years. I love the idea of being able to enjoy Ontario grown food in the middle of the winter. There is nothing quite like Ontario peaches in the middle of a long, dark and cold winter.  Now this does go without saying; if you are not from Ontario you can use your own local fruits and veggies!


The canning method I use is called water bath.  It is easy to do, inexpensive to try and not as intimidating as a pressure canner.  It’s how most people start out canning.  The only downside is that you are limited in what you are able to can – basically fruits, jams, applesauce and pickles (things that are acidic).  Until recently I’ve only ever canned fruit, but I really wanted to expand my pantry to include pickled Ontario produce.


Canning Supplies

  • Water bath canner

o   Got mine from Canadian Tire many years ago

  • Canning jars

o   Can be reused for many years

  • Lids and rings

o   You need to use new lids every time you can a new batch, rings can be reused

  • Jar Lifter

o   Most starter kits come with one of these

  • Funnel

o   Not entirely necessary but makes the job easier and a lot less messy

  • Towels, potholders and/or oven mitts



  • This will make 6 x 500ml jars
  • 2.5 lbs (or 1.13 kg) of fresh green beans
  • 5 cups of white vinegar (pickling kind)
  • 4 cups of water
  • ½ cup salt

o   I have recently discovered that pickling salt is better than regular so use that!

  • 1 clove of garlic sliced into 6 slices
  • 2 cloves of garlic for the brine
  • Bunch of fresh dill weed
  • Red pepper flakes



  • Wash your beans and trim your beans so they are 1/2 inch shorter than your jars


Process Beans

  • Sterilize your jars & lids while you are processing your beans
    • I use the oven to sterilize the jars and pour boiling water over the lids to prep the rubber seals
  • Keep your jars and lids hot until you are ready to pack your beans
  • In a large sauce pan add water, vinegar and salt
  • Bring to a boil


  • In each jar place a sprig of dill, a slice of garlic and 1/8 tsp of red pepper flakes
  • Pack your green beans so they are standing on their ends
    • I find tilting your jar on its side an easier method for packing the jars

Spices in Jars

Upright Beans

  • Using a ladle fill your jars with the hot brine leaving about ¼ inch at the top (this is where a funnel comes in handy)
  • Tap the sides of your jar lightly to remove any air bubbles

Pouring Brine

  • Seal jars with lids and rings
  • Once all of your jars are full and sealed place them in your water bath canner
  • Make sure they are covered by about 1 inch of water
  • Bring to a boil and reduce to a simmer for about 10 minutes

o   Check the elevation for your area!! (higher altitudes need longer to can)

 Steralize Jars

  • Let the jars cool to room temperature and check the seal

o   When you press the centre of the lid it shouldn’t move

o   If they didn’t seal properly store them in the fridge


Allow the beans to sit for 2-3 weeks before consuming to get the full flavour effect!