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.

Ingredients

• 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.

Instructions

Soak the snap lids in hot water, not boiling water to soften the rubber seal.Wash jars and screw bands in warm soupy water.

Wash and trim beans and carrots. Cut beans and carrots into jar-length or shorter pieces.Core and seed peppers; cut into strips.Peel garlic and cut into slices.

Arrange beans and carrots into jar alternatively for better presentation. Notice the length of vegetables should be just up to the ridge leaving about 2 cm of space from the top of the rim.

Insert dill, garlic and pepper in between the carrots and beans.

In a large stainless steel saucepan, combine vinegar, water and salt. Bring to a boil. Remove from heat.Add the hot brine into the jar using a wide mouth funnel to cover the vegetables to within 1 cm of top rim.Wipe jar rim removing any stickiness. Centre snap lid on jar; apply screw band securely and firmly until resistance is met – fingertip tight; not the full force of the whole hand. Do not over tighten.

Place jar on a canning rack for handy removal from canner. If you do not have a canning rack, place a towel at the bottom of the canner or a big pot. The towel will prevent the jar from rattling in the boiling water.

Cover canner; bring water to a boil. Make sure the water is at least 1 inch above the jars.At altitudes up to 1000 ft, process boil filled jars for 10 minutes.

The jar lifter is handy tool for lifting the jar.

When processing time is complete, turn heat off and remove canner lid. When boil subsides i.e. bubbles no longer rise to surface (after 3 to 5 minutes). remove jars without tilting. Cool jars upright, undisturbed 24 hours.Do not retighten screw bands. After cooling, check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wip and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.This recipes makes 6 x 500 ml jars. Please note that the snap lid cannot be reused for heat processing canning. However, it can be used for storing purpose.