Sunday, August 16, 2009

Dilly Beans

Well, the canning is complete. Keep these beans in your thoughts. If all goes well, these dilly beans will become steeped in peppery, dilly, garlicky, vinegariness--and remain botulism-free. I researched home preservation basics and followed the rules religiously, including the proper measurement of airspace at the top (half an inch for this recipe). Unfortunately, I didn't realize that green beans like to float above liquid, and so there really isn't any airspace at all. I hope that's OK. But otherwise, everything is painstakingly sterilized and I restrained myself from "winging it" with the recipe. Everything is measured and nothing extra has been thrown in on a whim. Recipe may be found here on my CSA's site, just click on green beans.

In news of other things sour, I went to the Vom Fass store this weekend. It is a place that sells fancy oils, vinegars, wine, and spirits out of the casks, with the option to taste anything or to buy quantities as small as 100 ml. It is like a little potions dispensary. Or apothecary. Maybe I could get a job there? I bought pomegranate vinegar.

2 comments:

OTB said...

congratulations! beautiful jarfuls.

Nathan Wind as Cochese said...

Those jars do look pretty slick. As far as I know, there's nothing around here who does that with liquids around here. I can get all my spices and teas in bulk, however, from Central Market.