Sting Beans is Safe

New Zealand Listener, Volume 16, Issue 404, 21 March 1947, Page 22

Sting Beans is Safe

Dear Aunt Daisy, I have been preserving beans for some years by the method of cutling them up and placing them in a jar with salt and sugar alternately. When required for use I simply wash well and boil. until tender. I have been told that I should not preserve beans without cooking them first as there is a chance of poisoning. We have never had any ill-effects from using them presérved in the manner described above. Will you kindly tell me if my method is safe.

L.

P.

Hamilton. :

The method you describe is pertectly safe. It is only when beans ate cut up and boiled as for dinner, and then put into jars without any further processing, that the bacteria which cause botulinus poisoning may develop. The old English method of preserving by salt is perhaps the oldest method of all. The addition of a little sugar is newer and adds to the flavour-5Y2lb. beans cut up as for table, Ilb. salt and Y2lb. sugar. Mix the salt and sugar well, sprinkle over beans, and leave overnight. Next day pack into jars, cover with the brine which formed. Keep in a cool place. Don’t screw airtight. Wash and cook as usual. If you

want to do the beans by sterilizing, they. must be done for two consecutive days, 2 hours one day and another hour the second day, by the method explained in "The Listener" for February 21. Even then, you must boil the beans for 10 minutes before exting them. When pressure cookers become available the nonacid vegetables may be sterilized quite safely in less time, because of the much greater heat developed.