BEANS
HOW TO USE THEM UP. If your supply of French, runner or butter beans keeps racing ahead of you, and you tire of boiled beans on the daily menu, saute them for a change; steam till just tender, then toss in a pan with butter and serve with plenty of pepper and salt. Better still, preserve some of your surplus for use in winter, when some green beans will be a real luxury. Some people are prejudiced against salting or drying beans, but have you ever bottled them?
Shred the beans, wash them in several waters, then put them into boiling water for a few minutes to blanch. Drain, and pack the beans tightly into jars.
Make a brine by boiling together loz salt and half a gallon of water. When cool, fill the jars with the salty liquor, adding a few drops of lemon juice to preserve the colour. Place on the rubber ring, glass cap and lightly screw on the metal cap. Place the jars in a boilei - of cold water and bring to the boil. Continue to boil for one and a-half hours, then remove the jars and tighten the screws.
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Wairarapa Times-Age, 7 March 1940, Page 8
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195BEANS Wairarapa Times-Age, 7 March 1940, Page 8
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