TO SALT BEANS
Cut off the ends of young French or runner beans. String them if you fear they are tough. Wash and dry them. Blanch in boiling water five minutes. Drain well. Pack in a large earthenware pan or jar, putting a layer of salt at the bottom, and between every layer of beans a covering of salt. To cover 3-4 pounds of beans you will need one pound of salt. Press down tightly. Cover the pan with a wooden lid, or if in a jar, with a tightfitting cork and seal. It is best to stand the pan or jar on a piece of wood if resting on a stone floor. When wanted for use take out of the brine, wash several times, then soak for twelve hours in fresh water, changed twice. Cook for, twenty-five to thirty minutes in unsalted water, and they are as good as fresh beans.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/WT19410205.2.9.3
Bibliographic details
Waikato Times, Volume 128, Issue 21336, 5 February 1941, Page 3
Word Count
152TO SALT BEANS Waikato Times, Volume 128, Issue 21336, 5 February 1941, Page 3
Using This Item
Stuff Ltd is the copyright owner for the Waikato Times. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in