July 18, 2015 - 01:40 PM / 01:55 PM
This demonstration will be led by Amy Baer of Slow Food Pittsburgh.
I am a 7th grade Life & Environmental Science teacher, who is also an avid organic gardener and over zealous canner. Last year, my husband and I grew over 400 lbs of food in our small, raised bed gardens in Monroeville front and back yards. Using that food, supplemented with local produce, we put up almost 800 jars of food in 2014.
We share with family and friends, give as gifts and eat our goods throughout the year. I started canning about 4 years ago, learning from Slow Food Pittsburgh canning classes and a lot of reading and research online (using safe resources). Now I am part of the SFP board and continue to learn all I can from everyone involved with Slow Food Pittsburgh!
3 pounds fresh green beans
3 1/4 cups distilled white vinegar
3 cups water
½ cup salt
1 clove garlic, peeled, per jar
1/2 teaspoon Dill Seed per jar
1/4 teaspoon red pepper flakes (optional) per jar
- Sterilize 10 (1/2 pint) jars with rings and lids and keep hot.
- Trim both ends off the green beans to 1/4 inch shorter than your jars.
- In a large saucepan, stir together the vinegar, water and salt. Bring to boil, then drop down to a simmer.
- In each jar, place one clove of garlic, ½ teaspoon of dill seed and 1/4 teaspoon of red pepper flakes.
- Pack green beans into the jars so they are standing on their ends.
- Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops.
- Seal jars with lids and rings. Make the rings “finger tight”.
- Place in a hot water bath so they are covered by at least 1 inch of water.
- Bring to a low boil for 10 minutes to process.
- Remove jars from canner, place on a towel covered counter. Do not touch them for 24 hours.
- The next day, test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly.
- For best flavor let pickles sit for 2 to 3 weeks before eating.