Preserving Beans

New Zealand Listener, Volume 2, Issue 34, 16 February 1940, Page 45

Preserving Beans

Dear Aunt Daisy, Just lately you have been telling us | how to preserve beans, and as I think I have a much more healthful and easy way, I felt I must write and tell you. You just cut the veans up as for ordinary use — a bit thinner than usual is better; then place them on sheets of paper and put them in the sun. Turn them each day until they are as dry as sticks; then store them in airtight jars, or in tins, or even paper bags. The day before using, just soak them in cold water, and then cook in the usual way. You will find them as near to the fresh beans as can be! I am sure salting the beans must take a lot of the goodness from them, while this way of preserving must keep them more in their natural state. — From " Blenheim." Yes, indeed, that method of evaporating or "dehydrating" vegetables is very good indeed. This summer, too, we are getting plenty of hot sun, which ‘s the real necessity for the success of this plan. In Australia it is nearly al- | ways successful; but some summers we haven't had sufficient consecutive days of sunshine. It is best to throw a piece of, butter muslin over the trays of beans, to keep away flies and insects. The beans Set almost as dry as tea leaves. Of course, you can do this " dehydrating" in the oven too, especially in a gas or electric oven. People do both peas and beans; and also apples, cut into eighths after peeling and coring; besides apricots and peaches. Pears are either halved. or quartered. Just cover one of the oven racks with a piece of folded muslin or tea-cloth; spread the prepared fruit or vegetables upon it, and put the rack in the co'd oven, near the top. Turn on your switch, or light the gas, and bring the oven up to about 259 degrees. Keep that heat steadily until the food is dry, generally about three or four hours. Most people prefer to leave the door open a little.