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Food » rec.food.preserving » Re: Runner Beans.
| Re: Runner Beans. [message #116067] |
So, 31 Juli 2005 16:26 |
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May Wrote:
> Hi,
>
> We have another glut of runner beans. I find that when cooked after
> freezing they become rubbery and not so nice. Does anyone know of a
> better
> way of preserving them. Thankyou. I live in the UK
Yes - preserve your surplus beans with salt - it's cheap, they keep and
in my opinion are at least as delicious as fresh beans (if not better,
because you are probably going to eat them out of season) and easily
out-class frozen beans for texture and flavour.
You will need clean glass jars with tight-fitting lids (they don't have
to be special Kilner or preserving jars, which are quite expensive) i.e.
empty jam or peanut butter jars are ideal, and you will need salt
(iodized or sea-salt). That's all you need (even sealable plastic food
storage utensils are fine).
Wash then top and tail your freshly-picked runner beans and slice them
into small pieces no larger than say 2 inches by half an inch.
Now fill your jars in layers: One inch of sliced beans then half an
inch of salt, beans then salt and so on until your jar is full to
within an inch of the brim.
After 20 minutes you will find that the salt has drawn water from the
beans and that your beans are now being preserved in brine. Tap the
jar to dislodge any large air bubbles, and top up with beans or salt so
that before you seal the jar, all beans are immersed in the brine, add
more salt if necessary to achieve this.
Once your jar is full, (you should still be able to see a little
undissolved salt amongst the beans) seal the jar with a plastic lid or
else use 2 layers of cling film to seal it before capping if the lid is
metallic. Your beans are now preserved ready for labelling and storage,
ideally in a cool dark place such as a pantry.
Before cooking, simply rinse the beans twice in a colander or sieve to
remove excess salt - then enjoy the best runner beans you've ever
tasted!
Regards - Neal.
PS: (Also see: http://tinyurl.com/88q3l)
--
npbamboo
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| Re: Runner Beans. [message #116069 ] |
So, 31 Juli 2005 23:40 |
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npbamboo <npbamboo.1t1q01 [at] news.foodbanter.com> wrote:
>
>May Wrote:
>> Hi,
>>
>> We have another glut of runner beans. I find that when cooked after
>> freezing they become rubbery and not so nice. Does anyone know of a
>> better
>> way of preserving them. Thankyou. I live in the UK
>
>
>Yes - preserve your surplus beans with salt - it's cheap, they keep and
>in my opinion are at least as delicious as fresh beans (if not better,
>because you are probably going to eat them out of season) and easily
>out-class frozen beans for texture and flavour.
>
>You will need clean glass jars with tight-fitting lids (they don't have
>to be special Kilner or preserving jars, which are quite expensive) i.e.
>empty jam or peanut butter jars are ideal, and you will need salt
>(iodized or sea-salt). That's all you need (even sealable plastic food
>storage utensils are fine).
>
>Wash then top and tail your freshly-picked runner beans and slice them
>into small pieces no larger than say 2 inches by half an inch.
>
>Now fill your jars in layers: One inch of sliced beans then half an
>inch of salt, beans then salt and so on until your jar is full to
>within an inch of the brim.
>
>After 20 minutes you will find that the salt has drawn water from the
>beans and that your beans are now being preserved in brine. Tap the
>jar to dislodge any large air bubbles, and top up with beans or salt so
>that before you seal the jar, all beans are immersed in the brine, add
>more salt if necessary to achieve this.
>
>Once your jar is full, (you should still be able to see a little
>undissolved salt amongst the beans) seal the jar with a plastic lid or
>else use 2 layers of cling film to seal it before capping if the lid is
>metallic. Your beans are now preserved ready for labelling and storage,
>ideally in a cool dark place such as a pantry.
>
>Before cooking, simply rinse the beans twice in a colander or sieve to
>remove excess salt - then enjoy the best runner beans you've ever
>tasted!
>
>Regards - Neal.
>
>PS: (Also see: http://tinyurl.com/88q3l)
Your link didn't work for me so, I went directly to
www.motherearthnews.com/library/1976_March_April/Farming_for _Self_Sufficiency
and here's a quote from the article:
"When you want runner beans, some time in the winter when the weather
is foul and you don't feel like going out into the snow to pick
Brussels sprouts, pull a handful out of the salt, wash under the tap
for an hour and then boil".
Wash under the tap for an hour? The writer was obviously not on a slow
recovery well on his self sufficient farm.
Also, worthy of note, the article in question is over 30 years old and
many of the food preservation recommendations it contains are very
outdated.
I'll pass.
Ross
To email, remove the "obvious" from my address.
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| Re: Runner Beans. [message #117352 ] |
Di, 02 August 2005 16:08 |
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RR Wrote:
> npbamboo npbamboo.1t1q01 [at] news.foodbanter.com wrote:
> [color=blue][i]
>
> May Wrote:[color=green][i]
> Hi,
>
> ..............
>
> Your link didn't work for me so, I went directly to
> http://tinyurl.com/88q3l
> and here's a quote from the article:
>
> "When you want runner beans, some time in the winter when the weather
> is foul and you don't feel like going out into the snow to pick
> Brussels sprouts, pull a handful out of the salt, wash under the tap
> for an hour and then boil".
>
> Wash under the tap for an hour? The writer was obviously not on a slow
> recovery well on his self sufficient farm.
> Also, worthy of note, the article in question is over 30 years old and
> many of the food preservation recommendations it contains are very
> outdated.
> I'll pass.
>
>
>
> Hi Ross,
>
> I didn't expect a reply so soon - thank you! Your well sounds
> interesting! I think an hours rinsing is OTT, especially if you have a
> limited water supply, but I'm also well over 30 years old, maybe I'm
> outdated too. All I know is that food tasted 10 times better when I
> was growing up than it does today, perhaps it's just my old tongue or
> maybe we should consider using the techniques our parents used if they
> worked - not everything that's new is progressive!
>
> Respectfully yours, Neal.
--
npbamboo
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