Canning Pickled Green Beans – Recipe

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

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

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 ½ tsp of dill seed, 1 fresh sprig of dill, 3 peppercorns and 1 clove of garlic

  • Pack your cucumbers in so they are standing on their ends

  • I find tilting the jar on its side and packing from that angle much easier

  • 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!