The Beans are Hard
Dear Aunt Daisy, I have always been successful with the process of salting down French beans. This year, however, I used iodised salt, and am in trouble. The beans have kept well and are beautifully green, but they will not boil soft enough to eat. Can you suggest a remedy? I should be most grateful as I have five large jars fullH.H. (Christchurch). The iodised salt is the trouble, as you suggest, and so far we have found no certain method of making beans thus preserved cook tender. One Link in the Chain recommends putting a little borax in the water you cook them in, as well as a teaspoon of sugar. She has found this
work with hard green vegetables, so you might try it with the beans. A little butter or dripping put in the water is also a help. Do you soak them all night? Just Like Fresh! A New Plymouth Link writes: "I had the same difficulty, and tried soaking overnight, and all sorts of methods advised by friends, without success. However, now I can get them just like fresh beans by the following method: Wash the beans and put in cold water and bring to the boil. Boil a little while. Strain, put on in more cold water. Do this three times, the third time adding a little baking soda, and boil till tender. "
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New Zealand Listener, Volume 7, Issue 168, 11 September 1942, Page 15
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233The Beans are Hard New Zealand Listener, Volume 7, Issue 168, 11 September 1942, Page 15
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