Preserving beans
Posted: Sun Aug 14, 2011 9:28 am
We don't have freezer just a freezer compartment so we have to keep freezing vegetables to a minimum. So as an alternative we are trying salting our glut of runner and French beans. It is a simple process of preparing the beans, top and tailing, etc and laying them in alternate layers of salt.
With the runner beans it seems to have worked fine, but within a couple of days the French beans were swimming in water, why?
Our French friends preserve them in Kilmer jars, but they are not to our taste because they are too overcooked. We are thinking of whizzing them first and then bottling them, to be used as a basis for soup.
Anyone else got any experience of preserving French or runner beans other than freezing? I've heard of storing them in oil, but it sounds expensive and I'm not sure they would be that pleasant to eat with all that oil.
With the runner beans it seems to have worked fine, but within a couple of days the French beans were swimming in water, why?
Our French friends preserve them in Kilmer jars, but they are not to our taste because they are too overcooked. We are thinking of whizzing them first and then bottling them, to be used as a basis for soup.
Anyone else got any experience of preserving French or runner beans other than freezing? I've heard of storing them in oil, but it sounds expensive and I'm not sure they would be that pleasant to eat with all that oil.