Bounty abound

August 7, 2011

Here at BurbEx, we’ve posted a lot about our vegetable garden While it’s had some ups and downs, it is finally starting to produce en masse. Today’s post features two of our most bountiful producers – yellow wax beans and flat-leaf parsley.

Parsley is a great herb that can be used for a large range of foods. For whatever reason, our parsley has grown as if it was the last plant holding the earth together. We dried the first crop, but the second we decided to try making a parsley pesto. The basics of pesto include herbs (typically basil), pine nuts, salt, olive oil, and parmesan cheese.

Start by collecting your herb and pulse it in your processor to break down the parsley.

Once the herbs are broken down a bit, add the rest of your ingredients except for the olive oil.

Then, slowly drizzle in your olive oil until the pesto pulls together in to a creamy consistency.



The other project we took on was to process our yellow wax beans. While there is a lot you can do with beans, we opted to can them in to dilly beans. Canning is a relatively simple, but it requires some finicky steps. The first step is to boil your jars, rings, lids, and tools. Once your tools are sterilized, you can begin preparing your jars for canning.

While you stuff your jars, prepare your brine. We had approximately 1.25 lbs of beans (topped and chopped to be 1″ shorter than the jar), so we prepared a brine of 1 cup vinegar (white distilled), 1/2 c water, salt, and 4 tbsp of sugar. Bring the brine to a boil while stuffing the jars.


In the jars, stuff the beans in tightly. Add in fresh dill, dill seed, peppercorns and garlic.



After the jars are stuffed and the brine comes up to a boil, ladle the brine in to the jars until it covers the beans by a 1/2 inch, being sure to leave a 1/2 inch of space at the top. The space allows the air to come out and seal the jar when heated.

Place the lids on the jars, tighten the rings, and place the jars in your water bath. We boiled our jars for 15 minutes, plus an additional ten minutes adjusting for altitude. Once boiled, let the jars rest in the bath for five minutes, and then place on a towel for 24 hours. During this time the jars will cool and seal. Check the seals after the 24 hours are up and you have your canned dilly beans!

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