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
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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
Ingredients
- 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
Instructions
- Wash your beans and trim your beans so they are 1/2 inch shorter than your jars
- 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
- 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
- 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)
- 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!
Enjoy!
