Preserved Beans

New Zealand Listener, Volume 3, Issue 65, 20 September 1940, Page 45

Preserved Beans

Dear Aunt Daisy, Would you please help me, through The Listener in the following difficulty? Last summer I preserved a large quantity of young scarlet runner beans, by the "alternate layer of salt and beans" methed. I have found that after hours of boiling, they are still as hard as when first put on to cook, and it is impossible to use them. I have tried ail methods of cooking them — soaking them overnight in hot water; putting a pinch of soda in ‘when boiling, but of no avail. I have preserved the beans the same way for several years, but have put them in preserving jars, and the beans have been like freshly picked ones. This season, I preserved them in a stone jar, and I am wondering if that stone jar may have something to do with the hardness of the beans, as a friend of mine had the same trouble, and her beans were also preserved in a stone jar. I used iodised salt, and wonder if it may be the iodine in the salt that has caused the hardness. -" Worried" (Te Awamutu). I think the trouble is the iodised nal. I have had many letters, insisting that it won't do at all for preserving, and since you have always been successful in the past, you are sure to have,done them the proper way-except for’ the iodised salt. The stone jar would not be the trouble-nearly everybody to-day does use a stone jar for preserving beans. Some people have found it best to use " butchers’ salt,’ but the ordinary "kitchen salt" is the usual thing. However, the important thing now is to find out how to use these beans. Try putting some baking soda in the water they are soaked in, as well as putting a little\in the water when you boil them. Let them boil for a good while before you add the soda; and add also a little butter as well as a little sugar, and no salt. Here is a letter from Ohinewai which will help to re-assure you. Dear Aunt Daisy, We just heard you mention that a member of your Chain is having trouble with her preserved beans. Perhaps this method may be of use to her. Wash the beans thoroughly and then soak them in a basin of water, which has a good pinch of bicarbonate of soda in it. Leave to stand overnight, and all day if possible; and when ready to cook, wash them again and boil, add another pinch of soda when they are nearly cooked. I have found this way very successful. Another good hint is a method of cooking dried peas. Soak the peas in carbonate of soda water all night, or all day. When ready to cook, place the peas in. a piece of greased butter paper, and add a piece of butter, a pinch of soda, salt, and then tie the paper securely, and lower it into the boiling water. The

peas will cook without squashing. Fresh broad beans cooked in paper keep their colour, and are delicious. -Waiterimu," (via Ohinewai).