Non-Acid Preserved Vegetables

New Zealand Listener, Volume 13, Issue 329, 12 October 1945, Page 22

Non-Acid Preserved Vegetables

Dear Aunt Daisy, Perhaps you could tell me something about some broad beans which I bottled. I sterilised them for 3 hours in the jars under water, and made sure they were airtight, and sealed them down. They really do look very nice. I have been wanting to use them, but thought I had better make sure if they have been done correctly, as several people have told (continued on next page)

(continued from previous page) me to be careful of poisoning. I should be so pleased if you would answer this through The Listener. Let me thank you for the very good recipes in The Listener, and also the handy hints."Another Aunt Daisy Fan,’ Palmerston North. It will be quite all right to eat your beans provided you boil them for 15 minutes first. Jt is Botulinus poisoning you are thinking of; that is, a food poisoning caused by bacteria which may be present in non-acid vegetables, particularly peas and beans. This particular type of bacteria is very difficult to kill. It needs a higher temperature than boiling point. These vegetables are really only definitely safe if. preserved in pressure-cookers, as is done in factories. Small pressure-cookers for the home will be on.sale before so very long now, we hope. However, it is considered quite safe to eat home-preserved non-acid vegetables so long as you are sure they are in good condition (not the slightest fermentation) and if they are boiled for 15 minutes before eating. A tablespoon of lemon-juice or vinegar added to a big jar full, before sterilising, is helpful too.