salted green beans

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salted green beans

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Clara

Joined: 12 Feb 2007
Posts: 268
Location: the green green grass of wales

Posted: Wed Aug 26, 09 11:47 am Post subject: salted green beans

Can anyone help me unravel the various info I'm coming up with on this....

Basically I have green beans, salt, kilner jars and boiling water. I want to preserve the beans and not get botulism (claro!). I don't have a pressure canner and would like to avoid using any more energy or equipment than the above.

Last year I tried Seymour' method of alternating layers of beans and salt (no water), the idea being that the water should come out of the beans themselves to create a brine. Well that didn't happen. So I was thinking if I couldn't find another way I could just use this method and then top up with boiling water, they would be super salted - surely no bacteria could survive that?

Or is there a guide (in metric) as to how strong to make a brine so that bacteria cannot thrive?

I know some people are a bit laissez-faire about bottling whilst otherwise are very method precise, I don't want to start any arguments please....

gz

Joined: 23 Jan 2009
Posts: 8630
Location: Ayrshire, Scotland

Posted: Wed Aug 26, 09 12:01 pm Post subject:
Couldn't find any in the recipe index- put green beans in and it brought up a load of unrelated stuff Hmso book just does salt and beans, says the bacteria are in air pockets so pack well

Clara

Joined: 12 Feb 2007
Posts: 268
Location: the green green grass of wales

Posted: Wed Aug 26, 09 12:37 pm Post subject:
Thanks but given last years failiure I'm not interested in doing the dry method, only brining.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Wed Aug 26, 09 12:46 pm Post subject:
Brine pickled beans recipe. No idea if it's any good/how long they would store for though.

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