hey everybody a Robert Brennan here now one thing that happens all the time in this summer and you guys probably know this is people say hey I got all this extra vegetables from my garden and I don't want them rule number one never turn down free food and that's what happened to me last week somebody comes to me and they say hey I got all these yellow beans can you do something with them of course I can so I'm gonna show you guys how to make this recipe that just finished stay tuned so to get started on a project we're gonna need a few things now first of all we're gonna start with the canning end of things so we're gonna need pressure canner or in this case you can actually use a water bath canner it's a high acid food that we're making today with pickles so you can do a water bath method and that's the method we're gonna do today but I'm gonna show you how if you own a pressure canner you can use a pressure canner to pressure canned food but you can also use it for a water bath as well so I'm going to show you how to use the pressure canner as a water bath so we'll go ahead and set that off to the side few canning tools you're going to need of course you're gonna need a canning funnel and we're gonna need our canning tongs to remove the cans from the boiling water we're gonna need some cans themselves for this particular recipe it's going to be about three to four to five jars depending on a few things how tightly you're able to pack if you're gonna add any few extras so you know you're gonna want to boil yourself in sterilized I would say minimum of five jars we're gonna need some rings again of course and some fresh lids so we're gonna move on to the food end of the ingredients now so these are dilly beans so we're gonna need a big bunch of dill and we're also gonna need some fresh tarragon we're gonna need some vinegar and I have two kinds of vinegar I have distilled white and I also have some cider vinegar that we're gonna use we're gonna need some fresh water I have hard water at my house you don't want hard water when you're canning so this is just fresh regular soft water we're gonna need two large onions and we need one-and-a-half pounds of yellow or green beans whatever you prefer we're gonna need some garlic now it's gonna depend on how many cans we use because each cans gonna need four to five cloves of garlic depending on how much you like garlic so depending on how many cans we actually use but that's how we'll know how many cloves of garlic we're gonna need in the end we're gonna need some hot pepper flakes if you want to spice things up a little bit like I like let's get things started and first things first of course we got to sterilize the jars so let's get a pot of water boiling so we're just at a boil now so we can go ahead and add the jars and we can add all the canning rings and we can add our canning funnel now we don't want to add these lids the problem that we have is there's this little edge of stickiness that basically creates the seal right so if we add these lids to the boiling water what's gonna happen is that the stickiness is gonna start to sort of mingle and it's basically gonna lose its stickiness and when we add it to the jar later on so in order to sterilize these what we're gonna do is once the boiling water is cooled a little bit we can just sort of dip and roll them around so as you can see you don't really need to have an actual professional hot water bath canner basically all you need is to have any sort of pot that will hold enough water to allow for one inch above the jars that you're using so my pressure canner in this case is just perfect for that all right now first thing we're gonna want to do is build our brine for that we're gonna need a pot and a measuring cup we're gonna start off with the liquid ingredients so we need one cup of distilled white vinegar then we're gonna use a quarter cup of cider vinegar and I just find this adds just a little bit different flavor but it doesn't overpower the brine next we need some salt and we're gonna use two tablespoons plus one teaspoon of pickling salt and finally we're going to go ahead and finish it off with a cup and a quarter cup of the water this builds basically a pickling brine you could use this for really quite a few different vegetables and they come out tasting great this is just the liquid component so when we start thinking about what kind of flavors we're gonna add down the road whether it's gonna be spicier but there's gonna be garlic here or whether it's gonna be Dilli we can do that inside the actual jars themselves but anything that you do want to infuse as far as flavors directly into the brine now's the time so you can experiment with that but meanwhile we got to bring this up to a boil so let's get it on in the meantime we need to prep for everything else so I have these yellow beans and we're just gonna take the ends off you can either do that with a knife just by cutting the ends off like so so one trick you can try is lining up a series in the same row and actually cutting off the tips of five or six of them at once all right now that we have that done we need to cut up these onions so basically just sharp knife I'm gonna cut the ends off those and just peel them through now the onions we're gonna want to keep fairly chunky but still cut them into strips okay garlic next basically what we're looking for is whole peeled cloves just like this so they're pretty easy to do so for the garlic we're just gonna cut off the end like so and then we're just gonna give it a little bit of a tap just to loosen up the skin like that and then we'll be able to peel it off quite easily now on TV you'll see a chef do this and then we kind of end up with a lot of crushed garlic okay we don't want that for inside these jars we just want whole pieces of garlic so the ten minutes are up and the jars are ready to come out and I'm just gonna go ahead and place them on this paper towel that I have set up this is gonna create an environment here and sort of block off everything so I know that this is sterile and I'm not going to touch it with my bare hands now at this point I like to wear gloves and the reason for that is just to keep everything sterile if you touch and contaminate these jars you have the potential to contaminate your batch so it's just much easier for me to just go ahead and throw some gloves on and what we're gonna do next is build the jars and what I mean by build the jars is fill them but unlike jams or jellies or any sort of liquid you can't just pour it in right so what you're gonna have to do is start finding pieces of the beans that look the same and just start going around and placing them inside the jars until you can have the whole jar sort of filled up now along the way you're gonna want to interweave some of these chunks of onions and get those in there like so and then I like to have about four or five of these heads of garlic so we're gonna go ahead and put those in there as well we're gonna get sort of a nice just chunk of this tarragon and get that sort of broken up into that jar as well okay all of these flavors are just gonna steep inside of the jars and make everything taste really delicious one thing you're gonna want to get in there is a good bit of this dill you're gonna want handfuls of this stuff if you're a real dill lover like I am go ahead and just pull off big wads like that of the dill and just shove it in there and you can use the stems and everything right we're not actually going to be eating the dill later so just go ahead and shove everything in there it's all gonna be great flavor I like to put peppercorns in mine so I'm gonna put about five to ten peppercorns per depending on how much you like them and that's per jar and now if you also want to add something a little spicy to the mix go ahead and get these red chili flakes and just take a dessert spoon and just sort of the tip of the dessert spoon or if you like it really hot go ahead and put more but I like to just put a little tip of the dessert spoon and we just go ahead and shake that in there like that and that's going to add a lot of nice really good spice so go ahead and try that at least once if you don't like spice don't put it in if you like more spice put more but this is kind of where you get experiment next we can ladle in the boiling brine and then we can just press everything down to make sure that it's below the water line what we're gonna do is we're gonna take the lids like I said and we're gonna take it in the water which is now just simmering and we're gonna only hold it along the edges and just dip it into the water once we've done that it's sterile on the inside so you want to make sure you don't touch the inside of this lid at all before you jar up the cans so we're gonna go ahead and add the lids and then add one of the sterile rings now what we want to do is we just want to get it nice and thumb tight this is just to hold the lids down we're not actually going to be using that to create a seal so what I've done is I've taken the water that we use to sterilize the jars in the first place and I've reduced it from a boil to a simmer so now we can just add the jars back to the simmering water so what we're looking for is just to have slight small bubbles simmering away and that's considered a simmer we want to make sure that we have the water level at least an inch above the top of the caps that will ensure that we have enough water to allow for the seal to create you're gonna go ahead and leave this on a simmer for ten minutes and that will process the jars all right I just heard the timer so we're gonna go ahead and retrieve those jars all right that's last one there now these are gonna actually pop and snap and make some noises for the next few hours and basically what that's doing is creating the seal so when you hear the pop in the snap that's really good but you do would definitely want to leave it for 24 hours on the counter and then test the seals and how do you do that well essentially I'm going to show you this on a can that we did in jar yet cuz these are too hot to touch and what you're looking for and I'll demonstrate on this jar that isn't filled is this sort of noise here if you can hear that the jar isn't sealed okay so at that point you have a few options you could either put in the fridge and use it up in the next few weeks or you can try to reseal it again and reprocess it so if you press down on this lid and you hear nothing and there's no give and there's no snap there's no pop then you've made a great seal and you can go ahead and put those into your storage room for anywhere between you know six to twelve months twelve months sort of being the max for these after you've opened them up and you try to few and you put them back in the fridge for a later date you're gonna have to use them up between two to three weeks that said unfortunately you're gonna have to wait three weeks for these things to actually pickles so if you guys enjoyed that video please check out some of my other videos I have a canning chicken stock video that you can click on here and view otherwise please subscribe and you'll get all my videos whenever they come out and I hope you guys had a great time and we'll see you next time