Jonathan Duffy Davis’ Pickled Green Beans: Recipe and Method

Ingredients for pickled green beans

Most vegetables are takers but bean give back. Along with the rest of the legumes beans have formed an amazing symbiosis with nitrogen-fixing bacteria (Rhizobium). These bacteria that call the roots of legumes home are capable of taking the inert nitrogen gas (n2) that constitutes almost 80% of every breath that we take and turning it into a form of nitrogen that plants can use. Nitrogen is the most limiting nutrient to plant growth in the garden. The more nitrogen your soil contains, the better your garden will grow. Thus, beans nourish not only the gardener but the garden as well. Continue reading “Jonathan Duffy Davis’ Pickled Green Beans: Recipe and Method”

Stick To The Recipe! A Primer on Canning Pickled Vegetables, Jams & Jellies

Jars in Rack

Autumn is a perfect time to learn how to can in Southern California. The bounty of summer is quickly fading but there is still time to pick up the end of the stone-fruit and warm-season vegetable harvest and preserve the last of that summer sunshine. Learning how to can now will also enable you to make all of the fantastic pickles that are possible with winter vegetables.

Continue reading “Stick To The Recipe! A Primer on Canning Pickled Vegetables, Jams & Jellies”