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He a l t h y cooking
Terry Walters
Dilly Beans
ew Englander’s have the reputation of being tough and In non-canning pot, bring vinegar
resilient, and the summer of 2009 proved why these and water to boil. At the same time fill
traits are so critical! Spring brought an early heat wave, canning pot 3/4 of the way with water
June and July mostly rain, and hair-curling humidity in August. and bring to boil.
Finally, once our children had already returned to school, we Ladle hot vinegar/water over beans so that beans are cov-
had sunshine-filled days with comfortable warm, summer-like ered, but ¼” space still remains between liquid and top of
temperatures. If there’s one thing for certain, weather in New each bottle. Gently slide a knife down the side of each bottle
England is unpredictable! to remove air bubbles. Repeat as needed to fill jars. Boil lids
If this past summer threw you for a loop, imagine the plight 1-2 minutes to soften, remove with tongs and adjust caps to
our local farmers who faced one of the most challenging, if seal bottles.
not disastrous, growing seasons in decades. Late blight, exces- Place sealed bottles on canning rack and gently lower into
sive rain, cool temperatures and insufficient sunlight caused canning pot into boiling water. Boil 10-12 minutes. Place dish-
tremendous losses – tomatoes and potatoes in particular – but towel on counter, remove all bottles by lifting rack and very
even normally resilient plants could not stand up to flooded carefully move to towel. The lid of each jar will pop signaling
fields and conditions in general that were far from conducive a successful seal. Store cooled beans in a cool dark place.
to growing. Makes 8-pints
In spite of these great challenges, the summer of 2009
brought progress as well. No longer do we need to plan our
weeks around getting to the farmers market on a particular Terry Walters is the author of
day. All over Connecticut, farmers markets sprouted up dis-
CLEAN FOOD, A seasonal guide
playing our local produce, products, baked goods, talent and
to clean food with recipes for
so much more. You could literally go to a different farmers
a healthy and sustainable you.
Terry empowers individuals to
market each day of the week, and we did! More and more
make positive changes through
backyard vegetable gardens flourished. And more and more one-on-one health and nutrition
people delighted in the variety of fresh fruits and vegetables counseling, whole food cooking
that were locally grown.
instruction, workshops, public
New England’s season of harvest is in its grand finale, and
speaking engagements and pro-
grams designed to support and fa-
there is still much that we can do to ensure that we enjoy local
cilitate change to a healthier life.
produce year round. This is the perfect time of year to get your
Terry is also a clean food activist
kitchen cranking! Grind up fresh herbs and garlic and freeze in and highly sought after motiva-
ice-cube trays for easy access all winter long. Get your sauce
tional speaker who makes optimal nutrition and good health
and stew-pots simmering! And, take out your canning supplies
simple, accessible and sustainable for individuals and the
for pickling beans, beets or whatever strikes your fancy!
environment. Her approach to nutrition and nourishment is
based on serving one’s unique constitution and understanding
Pickling beans is a labor of love, but the end result is so
the healing power of food. Terry draws from extensive edu-
scrumptious that you’ll be glad you went through the effort.
cational and life experiences including training from The In-
This project will take you a full morning, so leave plenty of time stitute of Integrative Nutrition, The Natural Gourmet Cookery
and rest assured, it goes more quickly each year. Sharing this
School, The Kushi Institute and The Chopra Center. For more
project with a friend makes this an even more nourishing task!
information, visit or
4-5 pounds green beans
3 cups white vinegar
8, pint-size canning jars
8 cups water
1 large canning pot with rack
12 cloves garlic, peeled
1 large soup pot
1 bunch fresh dill
¼ cup peppercorns
Wash bottles and lids. Fill both pots with water and bring
to boil. Place bottles in large pot and lids in quart pot and
boil for 5 minutes. Using tongs, remove pieces and set upside
down until cool enough to touch.
Wash and trim green beans. Leaving a 1/3” space between
ingredients and top of jar, pack beans lengthwise in each jar.
Add 2 cloves garlic, 2 sprigs dill, 6-8 peppercorns and a pinch
of red pepper flakes to each jar.
October 2009
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