About Mould on Preserved Beans
Dear Aunt Daisy, Several people had some trouble last year with their preserved beans, which developed a mould on top. Here is my experience. ' I tried: putting them down quite dry, There had been such constant rain last season; so I tried to pick the beans as soon as they were quite dry again-and of course, they were very young. I did not wet them at all, and I used the usual proportion of 1lb. salt and %41lb. sugur to 244lb. of beans. On three large bottles (continued on next page)
(continued from previous page) done in this way no mould appeared. In the fourth bottle, however, I had some wet beans, and though I wiped them, a little mould developed. I am passing this news on gladly. _ In a drier season, I’d probably hose the vines, but let them dry thoroughly before picking.--"Experimenter," Highland Park. In case anyone has forgotten the recipe, here it is: — To 2\alb, beans allow 11b. salt ana 141b. sugar. Cut beans as for the table, put in bowl, Mix sugar and salt well, sprinkle over beans, and leave overnight. Next day pack the beans into jars, cover with the brine which formed. Keep in fool place. Don't screw airtight. W wand cook as usual,
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New Zealand Listener, Volume 14, Issue 353, 29 March 1946, Page 22
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215About Mould on Preserved Beans New Zealand Listener, Volume 14, Issue 353, 29 March 1946, Page 22
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