I am happy to say that it has been two(!) years this week since Linz and I started Foodie Friday. I love that it started with a reflection on the connection between fashion and food and has grown from there. And the adventures just keep coming.
Before I left town for Baltimore I was able to try canning for the first time. I cannot tell you how excited I was to finally try out this age old technique. Canning is a bit of a double edged sword for a novice. It is simple, practical and just makes sense for better, cheaper food come winter. Yet, do you really want to be the one to give your friend or family botulism. Lucky for me, my mother’s friend came over and taught my mom and I how to make our very own pickled green beans. Having actually gone through the process I can see now that if you follow the instructions correctly, there really is nothing to worry about.
4 lbs fresh tender green or yellow beans (5 to 6 inch)
8 to 16 heads fresh dill or basil sprigs
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5%)
4 cups water
1 tsp hot red pepper flakes (optional)
Makes 10 pints
Wash and trim ends from the beans and cut to 4-inch lengths. In each pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in pint jars, leaving 1/2 inch headspace. Trim beans to ensure proper fit, if necessary.
Combine salt, vinegar, water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2 inch headspace. Adjust lids and use conventional boiling-water canner processing or lower temperature pasteurization.
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