Dilly Beans

I like having ready made side dishes to help make meal prep easy. As with applesauce, pickled beets, and salsa, these dill beans make a great side to sandwiches. We can throw burgers on the grill and enjoy a homemade dinner in about 15 minutes. The zippy beans are more substantial than a cucumber pickle and stay crisper in the brine. I've heard of people adding them to a relish tray, used as a swizzle stick for a Bloody Mary, or enjoying a whole jar in a single sitting.

Dilly beans are traditionally made with green beans. But since we grow both wax and yellow, I used both. The garlic and cayenne punch up the flavor. After making, let sit on the shelf for at least a week before eating.

Remove ends from beans and place in jar lengthwise.

Add fresh dill or dill seed, cayenne and garlic clove.

Combine brine ingredients and bring to a boil. Simmer 10 minutes and pour over
beans in jars. Adjust lids. Process 10 minutes in a boiling water bath canner.

Allow jars to sit at least one week before consuming.

Dilly Beans
from The Ball Blue Book
makes 4 pints

2 lbs green or wax beans
1/4 cup canning salt
2 1/2 cups vinegar, 5% acidity
2 1/2 cups water
1 tsp cayenne, divided
4 cloves garlic
4 heads fresh dill or 1/4 cup dill seed

Wash & trim beans. Peel garlic. Combine salt, vinegar, and water in a saucepan. Bring to a boil reduce heat and simmer 10 minutes.

Pack beans lengthwise into jars leaving 1/2 inch headspace. Add 1/4 tsp cayenne, 1 clove of garlic, 1 head of dill or 2 tsp dill seed. Ladle hot pickling liquid over beans leaving 1/2 inch headspace. Remove air bubbles, wipe rims and adjust lids. Place in a boiling water bath. When water starts to boil, process pints and quarts 10 minutes. Remove from canner, cool 12  hours. Remove rings, wipe jars and store. Consume within 1 year.

Home Canning FAQs

For the past 20 years I've traveled around the state judging home canning competitions. It's a great opportunity to visit with home canners, learn what's happening in their kitchens, and discuss canning techniques. I've noticed that many canners rely on friends and family for information. While I like the idea of sharing traditions, too often outdated preservation methods are passed along.

Canning standards are updated every few years. Recipes or methods that your grandmother used may be antiquated as produce varieties have evolved with different acid levels, new strains of bacteria exist, and we know a lot more about preservation and safe food handling.

On the heels of a recent botulism outbreak in Ohio which killed one and sickened dozens, I thought I'd revisit questions I'm often asked. This is not a complete list. If you have other questions, leave a note in the comment section below, contact your local extension office, or browse these resources:

• National Center For Home Food Preservation
• USDA Complete Guide to Home Canning
• Ball FAQs and Step-byStep Guide

Are water bath and pressure canners interchangeable?
A pressure canner is used for low acid foods like green beans, carrots, potatoes, meat, etc. The temperature inside a pressure canner reaches 240 degrees, which is required to kill botulism spores. Water bath canners, used for high acid foods like fruits, bread spreads and pickles reach 212 degrees. Regardless of how long the jars are processed in a water bath canner, the internal temperature will never reach 240 degrees. The canners are not interchangeble.

A water bath canner, left, is used for high acid foods.
A pressure canner, right, is used for low acid foods. 

My jars seal without processing. Do I need the extra step of processing?
The USDA recommends all jars need to be processed in a water bath or pressure canner to be shelf stable. A sealed jar means a vacuum was created and air/bacteria will not get in the jar. It doesn't mean the contents of the jar are sterile. Processing in a canner will sterilize the contents.

Why do I need to use updated recipes?
Home spun family recipes, or any recipe older than 20 years old should be replaced with a more recent, tested recipe. Canning standards are routinely updated. Seek recipes from a reliable source: USDA, local extension, Ball or National Center for Home Food Preservation (see links above).

The Ball Blue Book is great resource with tested, vetted recipes. This is the 2015 edition.

How do I can my spaghetti sauce (or other family favorite)?
Unless you're using a tested canning recipe from a reliable source your recipes cannot be canned. However, many homemade foods can be safely frozen, including spaghetti sauce, chili, salsa and more. Your recipe may differ in acid, viscosity, etc. so applying a processing time from a canning recipe can yield an unsafe product.

What are the signs of spoilage?
Mold, "off" odor, leaking jars and bulging lids are all signs of spoilage. Do not consume. However, botulism is odorless and tasteless, often showing no visible signs of spoilage. As a result, the USDA recommends boiling low acid, pressure canned food for 10-15 minutes before consuming.

Can I reuse the lids?
Two piece lids include a threaded ring and flat lid with a gum adhesive. Rings can be reused as long as they tightly hold the lid agains the jar. Lids can only be used once. New lids promising multiple use are available on the market, but they are not recommended by the USDA.

Two piece lids come with a flat rid and threaded ring. Only the ring can be reused.

Can I alter a canning recipe?
You can safely remove salt, although flavor will be impacted. Adding or removing other ingredients can alter the acidity. It's always best to stick to the recipe.

Why do I need to acidify tomatoes?
Tomatoes come in lots of varieties, some less acidic than others. To make sure tomatoes are properly acidified, add 2 Tbsp lemon juice or 1/2 tsp citric acid to each quart of tomatoes.

Can I use my oven to can food?
During "oven canning" filled jars are placed in a hot oven until the lid gum softens and seals. The contents of the jar aren't processed. It's not canning, and it's not safe.

How long will home canned food last?
Home canned food should be consumed within one year. While it may be safe beyond a year, flavor and nutrition decline.

Want more info on the science of canning? In addition to the sources listed above, I encourage you to read one of my favorite preservation posts, written by a microbiologist.

Have food preservation questions? Leave me a comment below.

Crock Fermented Sauerkraut

We typically grow cabbage and if it's a good season that yields a big harvest, we'll ferment a few heads for sauerkraut. I grew up in a German/Irish family where we ate kraut throughout the winter and sometimes twice for New Year's (eve and day). My mom would roast the kraut in a slow cooker along with a pork roast, smoked sausage and brown sugar. It was the kind of meal I could smell before I entered the house.

The fermentation process takes a few weeks. Be aware the aroma of fermenting vegetation can waft throughout the house. I try to close off the crock in a spare room or a cool basement to minimize the odor. If I have enough cabbage, I ferment 50 pounds at a time, which requires a five gallon crock. I've also had success fermenting a smaller batch (25 pounds of cabbage). I tend to avoid ferment-in-the-jar recipes. I think a large batch of fermenting cabbage has a better flavor. If we make more that what we'll eat, my friends and family enjoy the excess.

I ferment the cabbage in a five gallon, lead-free crock. Other non-reactive
containers suitable for curing include food grade plastic, glass or stainless steel.

Discard outer leaves and cut into quarters. Remove core.

We use a large antique slaw slicer (this one belonged to the hub's grandparents).
The small box on top slides across three large and very sharp blades in the base.
You could also use a food processor or knife to slice the cabbage.

Mix the cabbage and salt in the crock. Press until the liquid covers the cabbage.
Cover cabbage with cheesecloth and place a dinner plate over the cloth and top
with a weight to keep the cabbage submerged under the liquid. Remove scum daily.

Fermentation will be complete in 3-6 weeks. The cabbage will be wilted and yellow.

Remove kraut from crock to a large stock pot. Bring just to a simmer.
Pack hot kraut into jars and process quarts for 20 minutes in a boiling water canner.

Allow to cool for 12 hours. Remove rings, wipe down jars and store in a cool, dark place.

Sauerkraut
from Ball Blue Book
50 lbs cabbage
1 pound canning salt

Wash and drain heads. Remove outer leaves, cut heads into quarters and remove core. Use a shredder or sharp knife to cut cabbage into thin shreds. In a large clean, lead-free crock, thoroughly mix 3 Tbsp salt with 5 lbs cabbage and let stand for several minutes to wilt slightly. This allows packing without excessive breaking or bruising. Using hands, press down firmly until juice comes to the surface. Repeat shredding, salting and packing until all cabbage and salt is used. If juice does not cover cabbage, make a bring by boiling 1 1/2 Tbsp salt and 1 quart of water. Cool before using.

Cover cabbage with cheesecloth, tucking edges against the inside of the crock. Weight cabbage under brine by placing a dinner plate over cloth (add additional weight on top of plate, if necessary). Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70-75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.

To can:
Bring kraut to a simmer (185-210 degrees). Do not boil. Pack into hot jars leaving 1/2-inch headspace. Ladle hot brine liquid over cabbage  leaving 1/2-inch headspace. Remove air bubbles and adjust lids. Process pints 15 minutes, quarts 20 minutes in a boiling water canner. Yield: 18 quarts

Join us for #CanningLive

Interested in canning? Want to talk to a canning expert live? Then join us as we live tweet the canning process on September 27, 2014 from 1pm to 3pm EST during #CanningLive.


















This tweet-up party will include five avid tweeters (and food enthusiasts) gathered in my kitchen to make and preserve applesauce and apple butter. During the event, we'll tweet home canning processes, discuss equipment and provide instructions and tips plus give away prizes contributed by Ball.

In addition to myself, tweeters include: BG_Garden, HandyHelen, BethBillstrom, and MaggieGrows. 

Rather than a traditional chat with posted questions, the group will be tweeting while we're canning. We'll take questions and post the preservation process via real-time pictures, videos and instructions. Followers can watch the process, join in the conversation and ask questions using #CanningLive.

Find Us:
Twitter: log on and follow us by using #CanningLive

Facebook: Join the group #CanningLive

And you can win a prize!

Throughout the event we'll be giving away prizes: 

• Coupons for a free case of any Ball canning jar
• Ball Blue Books
• Canning jar lifter

Prizes will be given away in a random drawing of #CanningLive participants. To qualify, you must leave a blog comment below with your twitter handle or in the #CanningLive Facebook group. If you win a prize, please respond within 24 hrs of my request for shipping information to prevent prize forfeit.  

So what are you waiting for? Register for a prize and be sure to join us for a fun day of #CanningLive! 

Follow me on Twitter

Tomatoes in Jars

We preserve tomatoes lots of ways: salsa, pizza sauce and dried cherry tomatoes. But plain, unseasoned (except for salt) canned tomatoes are one of the most versatile ingredients in my cupboard. With a quart of tomatoes, I can make a quick chunky pasta sauce, add flavor to soups, stews and chili, make a side of scalloped tomatoes and tenderize slow-roasted meats.

Depending on the harvest, the jars can include a variety of slicing tomatoes, paste tomatoes or a mixture of both. I prefer to process tomatoes in a boiling water-bath canner, which requires acidification of the tomatoes. Because there are so many varieties of tomatoes, with varying acid levels, the USDA recommends the addition of 2 Tbsp of commercially prepared lemon juice or 1/2 tsp citric acid to each quart of tomatoes. It's important to use bottled lemon juice as it has a 5% acidity. The acidity of fresh lemons fluctuates.

We started with just under a bushel of tomatoes, fresh picked from the garden.
Most were slicing tomatoes.

Wash tomatoes, remove core and slice an "X" in the bottom. This will help loosen peels.

Blanch tomatoes in boiling water for 30-60 seconds.

Remove tomatoes to an ice bath. You'll notice the skins splitting.

Tomatoes will easily slip out of their skins.

We were able to fit all the toms into our biggest (5 gallon) pot.
Cover tomatoes with water and bring to a boil.

Be sure to stir to prevent burning.

Gently boil tomatoes for five minutes.

Ladle hot tomatoes into hot jars. Add salt and lemon juice.

Wipe rims, adjust lids and place in boiling water bath.

Cool jars for 12 hours. Remove rings, wipe down jars and store in a cool, dark place.

Tomatoes Packed in Water
From The Ball Blue Book
Click here for step-by-step water bath canning information

2 1/2 - 3 1/2 lbs. tomatoes per quart
Citric acid or bottled lemon juice
Salt (optional)

Prepare tomatoes: Wash tomatoes. Lower tomatoes into a large pot of boiling water. Blanch 30-60 seconds. Remove to a bowl of cold water. Slip off skins. Leave whole or cut in half or quarters.

Place peeled tomatoes  a large saucepot. Add enough water to cover tomatoes. Boil gently for five minutes, stirring to prevent sticking. Add 1/2 teaspoon citric acid or 2 tablespoons bottled lemon juice to each quart. Pack hot tomatoes into jars, leaving a 1/2 inch headspace. Ladle hot cooking liquid over tomatoes, leaving a 1/2 inch headspace. Add 1 teaspoon salt to each quart, if desired. Adjust lids and process quarts 45 minutes in a boiling water-bath canner.

Continue the conversation on Twitter
Want one-on-one preservation help? Find me on Helpouts

Pickled Peppers

I love pickled peppers. The briny spiciness is a great foil to rich foods like pizza, pasta and nachos, but can also brighten vegetable salads and sandwiches. Our peppers have just started to produce and over the course of the next month we'll can most and freeze a few to toss in with sautes and chili.

Pickled peppers are easy to preserve with a short process time, raw packed and no blanching. Just place peppers in the jar, add brine and process. I chop the peppers and remove the seeds and veins. If you prefer, leave the seeds attached in whole peppers or sliced rings. Leaving the seeds and veins intact will increase the heat.

This recipe can be used with any hot pepper, or with a mix of peppers. I use this recipe to preserve banana and jalapeno peppers.

Wash, chop and remove seeds. Or if you prefer slice into rings or leave whole.
Want lots of heat? Leave the seeds and veins intact.

Place peppers into clean jars. I used gloves. That pepper juice is hot!
Using my bare hands can make contact handling tricky. For days.
The white granules are Ball's Pickle Crisp. I'm trying it for the first time.

Pour brine over peppers leaving 1/2 inch headspace.

Wipe rims, adjust lids and place in a boiling water bath.

After jars cool, remove rings, wipe down and store in a cool dry place.

Pickled Hot Peppers
Adapted from The Ball Blue Book
Click here for step-by-step water bath canning information
Makes about 5 pints

2 3/4 lbs hot peppers
6 cups vinegar
2 cups water
3 cloves garlic, crushed slightly
Ball Pickle Crisp (optional)

Leave peppers whole or cut into 1-inch pieces. If using a variety of peppers, combine peppers. Combine vinegar, water and garlic in a saucepot. Bring mixture to a boil; reduce heat and simmer 5 minutes. Discard garlic. Pack peppers into jars leaving 1/2 inch headspace. Add Pickle Crisp, if desired. Ladle hot liquid over peppers, leaving 1/2 inch headspace. Adjust two-piece lids. Process 10 minutes in a boiling water bath canner.

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Canning Party 2014: Peach Edition

I recently had several friends express an interest in spending the day learning how to can food. So I invited them over for #CanningParty2014! In all, six of us had a fun day catching up, talking food and preserving a bushel of peaches. A special shout out to a younger guest, who willingly spent the day with a bunch of oldsters to learn the craft. It feels good to get new canners involved, but especially rewarding when young folks express interest.

We preserved 21 quarts of peaches (they all sealed! And no broken jars!). I snagged a few peaches for tarts and have a few leftovers I'll toss into the next round of canning. With all those hands, we drove through the bushel in about three hours. The sticky kitchen floor was a small price to pay for preserving so much product in a short amount of time.

Peaches can be dehydrated, frozen or canned. We can most for eating and freeze a few for baking. If the crop is big, we'll make a puree and dry into fruit leather.

I purchased peaches from a local orchard. These were shipped in due to the harsh winter.
Our own peach trees died or survived but didn't produce fruit. 

Peaches are shipped under ripe to withstand the rigors of travel.
To aid ripening, I placed them on the counter, under newspaper which traps ethylene gas.
It's similar to placing them in a brown paper bag to ripen.
Adding a banana will hasten the process.

Before canning, peel and pit peaches. To prevent browning, peaches can be placed in an acidulated solution of 1 Tbsp commercial fruit preservative (commonly known as Fruit Fresh or ascorbic acid) to 1 quart of water. 

Remove peaches from acidulated water and place cavity side down, overlapping in jar.
Leave 1/2 inch headspace. Ladle hot syrup over peaches, leaving 1/2 inch headspace.
Adjust two piece lids and process in a boiling water bath canner.

Cool jars on the counter away from drafts. Before storing, remove rings and wipe down jar.
Store in a cool dry place for up to one year.

Leftover peaches? Place into a jar, pour extra syrup over and place in refrigerator.
Eat within a week. Note: the jar shown is a half gallon jar, used only for storage.
The USDA does not recommend for use in canning. 

Or use your leftover peaches in a galette.

Canned Peaches, raw pack
Adapted from The Ball Blue Book
Click here for step-by-step water bath canning information

2 to 3 lbs peaches per quart jar
Fruit Fresh or Ascorbic Acid
Syrup (recipe follows)

Peel peaches by placing into boiling water for 2 minutes then plunging onto ice bath. Cut peaches in half, remove skins and pits. To prevent darkening, place peeled peaches in a solution of 1 Tbsp commercial fruit protector (like Fruit Fresh) in a quart of water. Make syrup and heat until sugar dissolves. Keep syrup hot while continuing to peel peaches. Drain peaches and pack cavity side down in jars, layering and overlapping fruit. Leave 1/2 inch headspace. Ladle hot syrup over peaches, leaving 1/2 inch headspace. Remove air bubbles. Adjust two piece lids and process quarts in a boiling water bath: Quarts for 30 minutes, pints for 25 minutes.

Syrup
This makes a medium syrup (about 40 percent sugar)
3 1/4 cups sugar
5 cups water
Heat sugar and water until hot and sugar is dissolved. Yields 7 cups of syrup.

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Garden Update from John, Chief Gardener

Hi friends! Checking in with a garden update. We had a nice soaking rain yesterday and the garden is looking great. 

Musque De Provenance Pumpkins.  Just blooming and beginning to produce fruit.  

We have been picking and freezing Rodcor yellow wax beans and Provider snap beans.  I started picking Northern Pickling cucumbers this week and did some pickling yesterday while Jan was out.

Whole dill pickles packed in jars ready to have lids placed and be processed. 

Processed dill pickles with red chili pepper. 

Processed bread & butter and whole dill pickles.

The whole dills are one of the easiest, yet enjoyable items you can process. Great for first time canners. I used this recipe:

Kosher Dill Pickles:

From The Better Homes & Gardens New Cook Book

For each quart:

1/2 pound pickles, 4 inch size (5 or 6 cucumbers)

4 heads fresh dill, or 2 tablespoons dillseed

1garlic clove (optional)

1 small piece dried hot pepper (optional)

2 1/4/ cup water

3/4 cup vinegar

1 tablespoon of pickling salt

Rinse cucumbers and remove stem and blossom end. Pack cucumbers into hot clean quart jars leaving 1/2 inch headspace. Add dill, garlic and pepper. Make a bring by combining water, vinegar, and salt. Bring to a boil and pour hot brine over cucumbers leaving 1/2 inch headspace. Wipe rim, adjust lids. Process in a boiling water bath for 15 minutes. Let pickles stand one week before opening.

New this year, I used the Ball Pickle Crisp, so we will see if the pickles end up crisper than normal. 

Honey Harvesting and Bee Status 

Our lone bee hive.  We are down to one hive this year, but it is thriving.  I harvested two supers of honey earlier this year and will probably pull one more in August.  The two wide supers at bottom of the hive is where the queen generally lays eggs, and the shallow supers at the top are where the honey is stored. 

Bee pollinating some of our squash.  The bees in the garden keeps me company while I weed.  

Harvested and bottled honey.

Honey in jars to be given to family and friends.  Half, one, and two pound jars.

Cover Crops

Pumpkins planted late with buckwheat growing as a cover crop to suppress weeds.  I generally hoe down the buckwheat as the pumpkins spread and grow.  And the bees love the buckwheat!

Cover crops have become an important part of my gardening rotation.  Buckwheat, rye, clover, radishes, and other crops have been useful in weed suppression and adding organic matter to the garden. 

See you next time! Happy gardening!

John