I was invited by Arzeena to attend another workshop at the Garrat Wellness Center again. This time, it’s Savouring Spring longer workshop. The workshop is conducted by Karen Dar Woon who cooks for the community meal at Gilmore Park Church. Karen demonstrated to us how to do home canning using the heat processing method and make a no-cook freezer jam.
The first demonstration is making Dilled Beans Pickles using the heat processing method. The green beans and carrots are steeped in a zesty dill brine. These pickles can be used in salad, relish trays or as garnishes. You can mix the brine with a bit of salad oil to make a flavorful vinaigrette dressing.
These pickles can be kept for 1 year if you follow the proper home canning method. The heat processing canning method kills the enzymes in food which cause the food to rot or spoil. Since we are preserving the food in a high acidity environment in our case, harmful bacteria will not survive in it. To learn more about home caning, you may visit this page.
- 2.2 lbs (1kg) green beans
- 2.2 lbs carrots
- 3 small red or green peppers
- 3 cups (750ml) white vinegar
- 3 cups water
- 3 tablespoons (45ml) pickling or Kosher salt
- 18 peppercorns
- 3 teaspoons (15ml) dill seed or 6 sprigs fresh dill
- 6 cloves garlic
Click on the link below for the instructions.