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SOMBA K'E/YELLOWKNIFE

How do you pickle a pepper?

That was one of the tongue twisting questions being answered at the Ecology North/Yellowknife Community Garden Collective introduction to canning and pickling workshop at Northern United Place on Aug. 20.

Jill Vaydik took part in the canning and pickling workshop on Saturday Aug. 20 at Northern United Place in hopes of doing her own pickling of vegetables once she returns to Halifax in a week. - Heather Lange/NNSL photo

Ten participants came out to learn the process of pickling vegetables and canning fruit from community garden member Dave Taylor. Taylor has been canning and pickling for about five years and broke down the process into five easy steps.

Pascaline Greau and Denis Bourgeois watched the process intently and were eager to start pickling their own vegetables this year.

"We grew some beans and wanted to pickle them, that is why we came," said Greau.

Step one in canning is to place the Mason jars with lids in a large pot of boiling water for 20 minutes. This kills bacteria and aids in the sealing process later on. Mason jars are recommended because jars with thinner glass break on occasion.

The next step is to pack vegetables - in this case they used yellow wax beans, green beans, carrots and zucchini - whole garlic, dill and peppercorns into the jars. If you are canning fruit, this is the time to place the fruit into the jar. To make jam, just put the whole mixture in at this point, not adding any additional ingredients.

Step three is to fill the jars with liquid. Most recipes for canned fruit call for a mixture of sugar and water. For pickling, fill jars with brine. Taylor's brine recipe includes a mixture of vinegar, water, sugar, pickling spice and dill mix. Taylor filled the jars with the brine mixture to the neck of the jar. Turn the lid closed, but not too tight because it's going to boil.

Then move on to step four: place the jars back in the water and bring to a boil. Boil for 20 minutes for one-litre jars and 15 minutes for 500-millilitre jars.

The fifth step is to let the jars sit undisturbed for 24 hours. You will hear a popping sound as they seal. This is the inner part of the lid contracting as it cools and is a sign of a seal occurring.

Taylor stressed the importance of a good seal.

"If it is not sealed properly, your vegetables or fruit could be contaminated. If you open it, and it doesn't smell right, don't eat the contents."

Taylor said the shelf life for pickled vegetables and canned fruit is about a year and a half.

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