Preserving Schnippled Beans
July 22, 2009 at 3:03 pm 3 comments
Early this morning, I made my usual Wednesday trip to the Cambridge Farmers’ Market where, among other seasonal treats, I found the freshest string beans ever! I bought a big basket each of wax and green beans and went off to Kitchener with my preserving jars. My good friend, Diane Slimmon and I have been getting together to preserve beans like this for many years. We make a syrup of sugar, vinegar and water (Diane’s own recipe), cook the beans for a very short time, pack them into jars and pour in the hot syrup. We seal the jars and process them in a boiling water bath for 5 minutes. During the winter, any time we need a taste of summer, we open a sealer, drain the beans, add chopped onion or shallots and make a sour cream dressing for the mixture. The result is one of the most famous of the Waterloo County sour cream salads. If you turn to my Recipe page, you will find Edna Staebler’s version…one she often served to visitors, especially her Toronto friends.
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Rose Murray 
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Rose | January 12, 2010 at 2:26 pm
I am glad you think I share good stuff in my blog. Having been a teacher for part of my life, I guess I still like imparting information.
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Marie Williams | August 29, 2014 at 9:19 pm
I would really like to know the recipe for the sugar/vinegar/water canning liquid. The only safe way to can beans is with a pressure canner and I don’t like using that method so am very interested in your way.