Beans Preserved in Salt
Dear Aunt Daisy, You have been giving us some methods of preserving beans raw, the one using 2'44lb. of beans with Illb. of salt and 14lb. sugar mixed together; and also the one using just alternate layers of salt and cut-up beans, being sure to have a good thick layer of salt at the bottom. It is necessary for the beans to be covered with the brine which forms, and to ensure this, I put a weight on my beans. I use a jar 10 inches across. This enables me to put a plate on the beans, and then a very heavy weight. Mine is 15lb. This packs them down so tightly that I can put more in every day, as the beans are ready; and it keeps them "always under the brine. By doing this it is amazing how much the jar will hold. I hope this hint may prove useful to others. — An Interested Listener, North Canterbury.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19460503.2.55.3.3
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New Zealand Listener, Volume 14, Issue 358, 3 May 1946, Page 27
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163Beans Preserved in Salt New Zealand Listener, Volume 14, Issue 358, 3 May 1946, Page 27
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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