Canning Made Easy | Rocky Mountain Flatbread

Canning Made Easy

pickled beans

Many of our fall foods are easily preserved for the lean winter months. Preserving can be done in ways such as canning, freezing, drying or curing. These are traditional methods that our ancestors used safely for thousands of years. The recent industrialization of food production has replaced these traditional techniques with chemical preservatives to extend the shelf life of our foods. As a huge supporter of seasonal eating, Rocky Mountain Flatbread hosted a canning workshop  on Thursday, September 18th

Canning is a method using a hot water bath or pressure canner to seal foods inside a glass jar. Acidic foods like jams and pickles can be canned using a hot water bath as the acid inhibits bacterial growth. RHN Brendan Young joined our guests to demonstrate how easy it can be store delicious pickled local carrots and beans with a kick as well as crabapple rosemary jelly!

Recipe for Pickling Vegetables – Carrots, Beans, Asparagus, Cauliflower, Peppers, Garlic and More…

Ingredients: Desired Veggies, Apple Cidre, Garlic, Pepper Corns, Hot Chilli Peppers, Sea Salt, Water

To pickle our carrots & beans, we …

  1. sanitized our jars by putting them through the dishwasher.  Note:  It is important to always use new lids, but jars and rings can be re-used if sanitized.
  2. washed and chopped the carrot & bean spears to the height of the jar.
  3. created our brine, by combining 8 cups water, 8 cups apple cider vinegar and 2/3 cups sea salt. The brine was brought to a boil.
  4. stuffed our carrot spears into the sterilized jars as tightly as possible (you do not want any room as carrots/ beans may float or pop up in brine and/or shrink while in hot water bath). To add some extra flavour we added 4 peppercorns, 1 clove of peeled garlic and 1 chili pepper.
  5. bought the brine to a boil & removed it from the stove top.  We then ladled the brine into our carrot stuffed jars. Ensuring all carrots were covered with the brine.
  6. Sealed our jars and submerged them in the hot water bath for 10 minutes.
  7. Left our carrots to cool and seal. Wait at least 2 weeks for carrots to pickle.


Recipe for Crab Apple Rosemary Apple

Ingredients: Crab Apples, Water, Pomona’s Pectin, Calcium Powder, Maple Syrup, Canning Jars

To create our rosemary crab apple jelly we:

  1. sanitized our jars by putting them through the dishwasher.  Note:  It is important to always use new lids, but jars and rings can be re-used if sanitized.
  2. created 4 cups of apple juice (by cutting up 4 lbs of crab apples, 3 sprig of rosemary and adding 4 cups of water and bought to a boil for about 20 minutes.)
  3. ran our home made apple juice through a cheese cloth (to avoid it turning cloudly do not force the apple juice through the cheese cloth.)
  4. added 4 tsp of calcium water to our apple juice
  5. bought the juice to a boil and took off the stove
  6. added 3/4 cup of maple syrup to a separate bowl.  Added 4 tsp of pectin to our maple syrup and stirred it in well.
  7. added our maple syrup and pectin to our juice.
  8. bought the juice to a boil again & removed from the stove.
  9. Filled jars with jelly and finished with 10 minutes in the hot water bath.

For more great canning tips visit

Crab Apple Jelly